Dishoom chole bhatura

Dishoom’s chloe bhatura

  • serves 4
  • Easy

Chloe bhatura is one the most popular dishes of Punjabi cuisine. The combination of spicy chickpeas and fried bhatura bread make this dish an extra special flavoursome dinner party treat. It's meat-free and low calorie, meaning all your veggie and health-conscious friends can tuck in. This recipe was created by Dishoom's executive chef, Naved Nasir

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Ingredients

Chole bhatura

  • chickpeas 1 x 400g tin, rinsed and drained
  • regular tea bag 1
  • vegetable oil
  • bay leaf 1
  • cardamon 1 pod, bruised
  • cinnamon stick 2cm piece
  • red onions 2, diced
  • garlic 3 cloves, crushed
  • 
ginger 2 large thumb-sized pieces, finely grated
  • chilli powder 1 tsp
  • tomatoes 3 (about 200g), skinned and roughly chopped
  • tomato puree 1 tbsp
  • gram flour 1 tsp
  • potato 1 large, peeled, diced and cooked
  • 
lime 1/2, juiced
  • garam masala 1 tsp
  • ground dried pomegranate 1 tsp, optional
  • ground cumin 1 1/2 tsp
  • tamarind paste 1 tbsp

Bhatura

  • 
plain flour 200g
  • wholewheat or chappati flour 25g
  • fine semolina 25g
  • caster sugar 1 tsp
  • fast-action dried yeast 1/2 tsp
  • semi-skimmed milk 75ml
  • vegetable oil 1 tbsp, plus extra for deep-frying

To serve

  • red onion 1 small, finely diced
  • 
ginger 2cm, finely shredded
  • coriander a bunch, finely chopped
  • lime 1, wedged
  • fried whole green chillies to serve optional

Method

  • Step 1

    For the bhatura, sieve the plain flour into a large bowl and add the wholewheat flour, semolina, 1 tsp. salt, sugar and the yeast.

  • Step 2

    Heat the milk with 100ml water in a small pan until lukewarm, stir in the vegetable oil and gradually add enough liquid to the flour until it resembles a soft but not sticky dough. Knead for 5-10 minutes until smooth, then cover with clingfilm and leave to rest for about 20 minutes.

  • Step 3

    Lightly oil a baking sheet and divide the dogs into 10 balls. Roll each bad to a 12cm circle, around 3mm thick.

  • Step 4

    Fill a pan with oil to no more than 1/3 full and heat to 180C, or until a piece of bread browns in 30 seconds. Deep-fry each bhatura, one at a time, for 3 minutes, carefully flipping halfway through then draining on kitchen paper. Repeat with the remaining bhatura.

  • Step 5

    Put the chickpeas and tea bag in a medium-sized pan and pour over 400-450ml cold water to cover generously. Bring to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and leave to infuse.

  • Step 6

    Heat a frying pan over a medium heat with 2 tbsp oil and add the bay leaf, cardamom and cinnamon and fry for a few seconds. Add the onions and fry until golden, then add the garlic, ginger and chilli powder and fry for a further 2 minutes. Stir in the chopped tomatoes and tomato purée and fry for 5-10 minutes until the sauce has thickened. Add the gram flour and cook for a minute.

  • Step 7

    Discard the tea bag from the chickpeas and add these, along with their cooking liquid and the cooked potato, to the sauce. Simmer for 5 minutes until thickened.

  • Step 8

    Stir in the lime juice, garam masala, ground pomegranate (if using), ground cumin and tamarind paste, and simmer for another few minutes, then leave to cool.

  • Step 9

    When you’re ready to serve, reheat fully, then scatter with the onion, shredded ginger, and coriander, and serve with lime wedges, fried chillies and bhatura.

Nutritional Information

  • Kcals 555
  • Fat 23.5g
  • Saturates 2g
  • Carbs 68.1g
  • Sugars 9.2g
  • Fibre 9.3g
  • Protein 13.3g
  • Salt 1.1g
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