Bhatura, a fried indian bread

Chole, the perfect accompaniment to Bhatura


  • 2 cans garbanzo beans or
  • Soak 1 cup chana dhal overnight^
  • 1 large red onion
  • 3 cloves garlic
  • 2 tsp. cumin powder^
  • 3 tsp. coriander powder^
  • 1 tsp. turmeric powder^
  • 2 tsps. garam masala powder^
  • 1* stick cinnanmon
  • 1" fresh ginger
  • 2 Tbsps. tamarind extract
  • 1 clove
  • 4 hot green chillies
  • 1 to 2 tomatoes chopped
  • 1 tsp. red chillie powder
  • 2 Tbsps. canola or olive oil
  • Salt to taste
  • 1 Tbsp. fresh coriander


Grind together onions, green chillies and garlic. Take a wok^. Add oil and sauté the mix until they turn light brown.

If using fresh uncooked chana dhal, rinse and soak them overnight. Four to six hours is generally enough, more soak time is fine as well. Cook them under pressure so they are soft to touch but not mushy, Keep aside.

If using garbanzo, just rinse them when you remove from the can. Keep aside.

Add to the sautéd mix, all the spice powders. Continue blending them in the wok on low heat for about 5 minutes.

Add the chopped tomatoes and the beans. Add about half cup of water, cover and cook. In about 10 minutes, add the tamarind juice and salt. Continue cooking for another 10-12 minutes. Sprinkle chopped coriander on top and serve.

Serve with Bhatura.

^ Please contact me for help with any of these ingredients or utensils.

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