Medium

Salt

tablespoon

Sunflower oil

tablespoons

White onion

unit

White sugar

Chickpea

Chilli powder

Gluten-free all-purpose flour

Cumin seed

tea spoon

Baking soda

teaspoon

chola bhatura

Drain the soaked chickpeas and rinse them thoroughly. Then, pressure cook them with enough water and a little salt for about 3-4 whistles or until they are tender. If you don't have a pressure cooker, you can cook them in a large pot until they are soft.

In a separate pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn golden brown.

Add the grated ginger, minced garlic, and green chilies. Sauté for a couple of minutes. Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture

In a mixing bowl, combine all-purpose flour, yogurt, baking powder, sugar, salt, and 1 tablespoon of oil. Gradually add water to the mixture and knead it into a soft, smooth dough. The dough should not be too sticky or too dry. Cover the dough and let it rest for at least 2 hours

Divide the dough into small, equal-sized balls and roll them out into circles or oval shapes (like puris) using a rolling pin. Bhature should be larger than puris but not too thick

Carefully slide one bhatura into the hot oil and press it gently with a slotted spoon. It will puff up. Fry until it's golden brown on both sides. Repeat the process with the remaining dough

Medium

120 min

Breakfast

Indian

Servings

4

Nutrition

/ per serving

Directions

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