Entree: Singapore – Indian Singapore – Chole Bhature (Spiced chickpea curry served with puffed deep-fried leavened flatbreads popular in Indian Singapore)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 1 hr 30 min

Total 2 hrs 45 min

Ingredients

- 2 cups (340 g) dried chickpeas (garbanzo beans), soaked overnight and drained
- 4 cups (960 ml) water for cooking chickpeas
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) ghee (optional)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 garlic cloves, minced
- 1.5 tbsp (22 g) fresh ginger, grated
- 2 medium tomatoes, pureed or finely chopped (about 12 oz / 340 g)
- 2 green chiles, slit (optional)
- 2 tsp (4 g) ground coriander
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) turmeric
- 1–2 tsp (2–4 g) red chili powder, to taste
- 2 tsp (10 g) chana masala powder or 1 tsp (2 g) amchur (mango powder) + 1 tsp (2 g) garam masala
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro for garnish
- For bhature dough:
- 3 cups (360 g) all-purpose flour
- 3/4 cup (180 g) plain yogurt
- 1 tsp (3 g) active dry yeast
- 1 tsp (4 g) sugar
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) warm water, or as needed to form a soft dough
- 1 tbsp (15 ml) oil for dough
- 4 cups (960 ml) vegetable oil for deep-frying

Instructions

1. Prepare the chole: In a large pot, add soaked drained chickpeas and 4 cups (960 ml) water. Bring to a boil, reduce heat, and simmer 45–60 minutes until tender (or pressure-cook 20–25 minutes). Reserve cooking liquid.
2. Heat 3 tbsp (45 ml) oil and 1 tbsp (15 ml) ghee in a pan over medium heat. Sauté chopped onion until golden. Add garlic, ginger, and green chiles; cook 1–2 minutes. Stir in ground coriander, cumin, turmeric, and chili powder and cook 1 minute.
3. Add pureed tomatoes and simmer 6–8 minutes until oil separates slightly. Add cooked chickpeas with 1/2–1 cup (120–240 ml) reserved cooking liquid to achieve desired gravy consistency. Simmer 10–15 minutes. Stir in chana masala or amchur and garam masala, adjust salt, and finish with lemon juice and chopped cilantro.
4. Make the bhature dough: Dissolve yeast and sugar in 1/2 cup (120 ml) warm water; let sit 5–10 minutes until frothy. In a bowl, combine flour and salt, add yogurt, oil, and yeast mixture, and knead into a soft, slightly sticky dough, adding a little more water if needed. Cover and let rise 1–1.5 hours until doubled.
5. Divide dough into 8 equal portions, roll into balls, and flatten lightly. Heat oil in a deep skillet to 350°F (175°C). Roll each ball into a 6–7 inch (15–18 cm) circle and carefully slide into hot oil. Fry one at a time, pressing gently so it puffs, until golden on both sides, about 30–45 seconds per side.
6. Drain bhature on paper towels and serve hot with chole, sliced onions, lemon wedges, and pickles.