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Chole Bhature is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
Soak dried chickpeas in ample water overnight, then drain and rinse. Boil them in fresh water for 45-50 minutes on medium heat until they are soft yet hold their shape.
Prepare the Bhature dough by mixing all-purpose flour, yogurt, baking powder, and baking soda. Add a pinch of salt and a splash of water if needed to form a soft dough. Cover and let it rest for 1-2 hours at room temperature.
For the Chole, heat 2 tbsp of oil in a large skillet on medium-high. Add sliced onion, sauté until lightly golden, then stir in minced ginger and garlic; cook for 1 minute until fragrant.
Add chopped tomatoes, ground cumin, coriander, turmeric, chili powder, and salt. Cook on medium until tomatoes break down and oils release from the mixture (about 8 minutes).
Mix in boiled chickpeas and 0.5 cup water. Simmer uncovered for 10-12 minutes. Stir in garam masala, amchur, and sugar. Adjust seasoning and mash some chickpeas for a thicker consistency.
Divide rested Bhature dough into 8 pieces. Roll each into a ball, then flatten with a rolling pin into 6-inch circles. Keep covered with a damp towel so they don’t dry out.
In a deep pan, heat oil to 350°F. Fry Bhature one at a time, pressing gently so they puff; cook 30-40 seconds per side until golden. Remove to a plate lined with paper towels.
Serve hot Chole with freshly fried Bhature, accompanied by sliced onions and lemon wedges if desired.
