Dinner · North Indian
Chole bhature
The full weekend affair - deep, spiced chickpeas with pillowy fried bhature made without any dairy.
Method
- 1
Make chole per the chana masala recipe. Keep warm.
- 2
For bhature dough: mix dry ingredients, add curd, then warm water little by little to make a soft, smooth dough. Cover and rest 2 hours (or 30 min if in a hurry).
- 3
Divide into 8 balls. Roll each into an oval about 5 mm thick.
- 4
Heat oil till a small piece of dough rises immediately. Slide in a bhatura, press gently under oil with a slotted spoon till it puffs. Flip and cook till pale golden. Drain.
- 5
Serve hot bhature with chole, sliced onion and lemon.
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