Indian
Indian - Regional Mains
Bhatura
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 1 cup chickpeas (kabuli chana), soaked overnight
- • 2 black tea bags
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 1 onion, minced
- • 2 tomatoes, pureed
- • 1 tbsp ginger-garlic paste
- • 2 tsp chole masala
- • 1 tsp dried pomegranate seeds (anardana), ground
Preparation Steps
1
Phase 1
Pressure-cook the chickpeas with the tea bags and salt until fully tender, about 25 minutes; discard the tea bags.
2
Phase 2
Heat the ghee, crackle the cumin seeds, and fry the onion until golden; add the ginger-garlic paste.
3
Phase 3
Add the tomato puree with the chole masala, ground anardana, and salt; cook until the ghee separates.
4
Phase 4
Add the chickpeas with some cooking water and simmer 20 minutes, crushing a few to thicken the gravy.
5
Phase 5
Serve this Amritsari chole hot with freshly fried, puffed bhaturas and sliced onion.