Vegan Chole Bhature Chickpea Curry with Fried Bread
Vegan Chole Bhature is a classic North Indian dish featuring a flavorful chickpea curry (chole) served with soft, puffy fried bread (bhature). This vegan version maintains all the delicious flavors and textures of the traditional dish without dairy or animal products.
INGREDIENTS
For the Chole (Chickpea Curry):
- 2 cups cooked chickpeas (canned or cooked from dry)
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 tomatoes, finely chopped
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon paprika (optional, for color)
- Salt to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
For the Bhature (Fried Bread):
- 2 cups all-purpose flour
- 1/2 cup dairy-free yogurt (e.g., almond or soy yogurt)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- Salt to taste
- Water, as needed
- Vegetable oil for frying
INSTRUCTIONS
Prepare the Chole (Chickpea Curry):
In a large skillet or pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
Add the chopped onion and sauté until it turns golden brown.
Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.
Add the finely chopped tomatoes and green chilies. Cook until the tomatoes soften and the mixture thickens, stirring occasionally.
Add the ground coriander, ground cumin, turmeric powder, garam masala, paprika (if using), and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.
Add the cooked chickpeas to the tomato mixture. Stir to coat the chickpeas with the spices and simmer for 10-15 minutes, adding water as needed to reach your desired consistency.
Taste and adjust the seasoning as necessary. Simmer for a few more minutes until the chickpeas are heated through.
Garnish with fresh cilantro leaves and serve the vegan chole hot with lemon wedges.
Prepare the Bhature (Fried Bread):
In a mixing bowl, combine the all-purpose flour, dairy-free yogurt, baking soda, sugar, and salt.
Gradually add water and knead the mixture into a smooth, soft dough. Cover it with a damp cloth and let it rest for 1-2 hours.
Divide the dough into small portions and roll them into balls.
Roll out each dough ball into a circle or oval shape using a rolling pin. The thickness should be around 1/4 inch.
Heat vegetable oil in a deep pan or skillet for frying.
Carefully slide one rolled-out dough into the hot oil. It will puff up and turn golden brown. Fry until both sides are evenly cooked.
Remove the bhatura from the oil and drain on paper towels to remove excess oil.
Serve:
- Serve the hot and puffy bhature alongside the vegan chole.
TIPS
- You can use canned chickpeas for convenience, but rinsing and draining them is recommended.
- Adjust the spiciness by varying the amount of green chilies or adding red chili powder.
- If the dough for the bhature is too sticky, you can lightly dust it with flour while rolling.
- Serve the chole bhature with pickles or vegan yogurt for extra flavo
NUTRITION VALUE
- Calories: 500-600 (approximate values)
- Carbohydrates: 75-80g
- Protein: 12-15g
- Fat: 18-20g
- Fiber: 10-12g
