Chole Bhature Bowl
Spiced chickpea curry (chole) served over pillowy fried bread (use store-bought naan or pita to skip frying). North India's power lunch.
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🛒 Ingredients
- 2 cans, drained chickpeas (canned)
- 1 large, diced onion
- 2 medium, pureed tomatoes
- 2 tsp garam masala
- 1 tsp (sub lemon juice) amchur (dried mango powder)
- 1/2 tsp (optional) anardana (pomegranate powder)
- 1 tbsp ginger-garlic paste
- 1 (for deep color) tea bag
- 4 store-bought naan or pita
- 2 tbsp vegetable oil
👨🍳 Instructions
- 1Simmer chickpeas with tea bag in just enough water to cover for 10 minutes — discard tea bag (adds color)
- 2Heat oil, sauté onion until golden, 8 minutes
- 3Add ginger-garlic paste and tomato puree, cook until thick, 6 minutes
- 4Add garam masala and amchur, stir 1 minute
- 5Add drained chickpeas, mash a few with the back of a spoon to thicken
- 6Simmer 10 minutes, adjust salt and tartness
- 7Warm naan or pita, serve chole on top or alongside with raw onion and lemon
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