Chhole Bhature (Indian Chickpea Curry)

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Chhole Bhature (Indian Chickpea Curry)

This is a simple curry made with pantry ingredients. High protein for vegetarians and super quick and easy to make. It is traditionally eaten with bhature (see tip below) but can also be served with rice.

Prep time: 5 minutes
Cook time: 15 minutes
Serving size: 2 (main dish)
Difficulty: Medium
Spice level: hot (depending on added spice)

Ingredients

• 1 tin chickpeas (420g)

• 1 cup brown onion, finely chopped

• 1 cup tomatoes, finely chopped

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon red chilli powder (I recommend using Kashmiri chilli powder)

• 1/2 teaspoon black pepper powder

• 1/2 teaspoon amchur powder (dried mango powder - can be substituted by adding juice of half a lemon)

• 1/4 teaspoon garam masala

• 1 teaspoon ginger, grated

• 1 teaspoon garlic, grated

• 2 green chillis, cut down the middle (optional)

• 1 1/2 tablespoons of ghee or oil

Method

1. Heat the ghee/oil in a medium-sized wok on medium heat

2. Add the onions, ginger and garlic, and saute until they are a deep golden colour

3. Add the cumin, coriander, and chilli powder, and slit green chillis. Mix until the spices are well coated in the ghee/onion mixture (2-3 minutes)

4. Add the tomatoes. Cook for 5-7 minutes, until the tomatoes, have softened and the mixture looks like a tomato paste

5. Add the drained chickpeas, pepper, amchur powder and garam masala and mix well

6. Add one cup of hot water and let simmer for at least 5-7 minutes

7. Partially mash the chickpeas so the curry is slightly thickened

8. Add salt to taste and serve hot with puffed up Indian bread called Bhature

Tip: you can fry store-bought Mexican flour tortillas as a substitute for Bhature (as pictured above)