chana bhatura
Servings: 4
- 3 cup chickpeas (2 cans)
- 2 tbsp oil
- 0.5 tsp turmeric
- 0.25 tsp chilli powder
- 1 tsp coriander powder
- 0.75 tsp amchur powder
- 1 green chili
- 1 tsp cumin seeds
- 1 cinnamon stick (2 inch)
- 3 cloves
- 2 green cardamom
- 3 black peppercorns
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 ginger (1 inch), chopped
- 4 garlic cloves
- 1 chili
Instructions
- In a grinder or blender take the chopped onions, tomatoes, ginger, garlic and green chillies and grind or blend into a fine paste
- Heat 2 to 3 tablespoons oil in a pan
- Add the whole garam masala - cumin seeds, cinnamon, cloves, cardamoms, and black peppercorns. Fry the spices until the oil become fragrant.
- Add the paste and sauté till the oil separates and the paste thickens and becomes glossy, about 8 to 10 minutes.
- Add all the dry spice powders - turmeric, red chili powder, coriander powder, amchur
- Mix very well and add the cooked chickpeas and stir.
- Add 1 to 1.5 cups water and salt per taste
- Simmer on low to medium for 12 to 15 minutes until the curry thickens. Stir occasionally. Mash a few chickpeas with the back of spoon which helps thicken the gravy
- Lastly add a slit green chili and simmer for a minute or two
- Garnish with ginger julienne
{
"title": "chana bhatura",
"cuisine": "SOUTH_ASIAN",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 3,
"unit": "CUP",
"name": "chickpeas (2 cans)"
},
{
"quantity": 2,
"unit": "TBSP",
"name": "oil"
},
{
"quantity": 0.5,
"unit": "TSP",
"name": "turmeric"
},
{
"quantity": 0.25,
"unit": "TSP",
"name": "chilli powder"
},
{
"quantity": 1,
"unit": "TSP",
"name": "coriander powder"
},
{
"quantity": 0.75,
"unit": "TSP",
"name": "amchur powder"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "green chili"
},
{
"quantity": 1,
"unit": "TSP",
"name": "cumin seeds"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "cinnamon stick (2 inch)"
},
{
"quantity": 3,
"unit": "UNIT_UNSPECIFIED",
"name": "cloves"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "green cardamom"
},
{
"quantity": 3,
"unit": "UNIT_UNSPECIFIED",
"name": "black peppercorns"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "onion, chopped"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "tomatoes, chopped"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "ginger (1 inch), chopped"
},
{
"quantity": 4,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
"quantity": 1,
"unit": "UNIT_UNSPECIFIED",
"name": "chili"
}
],
"additional_ingredients": [],
"instructions": [
"In a grinder or blender take the chopped onions, tomatoes, ginger, garlic and green chillies and grind or blend into a fine paste",
"Heat 2 to 3 tablespoons oil in a pan",
"Add the whole garam masala - cumin seeds, cinnamon, cloves, cardamoms, and black peppercorns. Fry the spices until the oil become fragrant.",
"Add the paste and sauté till the oil separates and the paste thickens and becomes glossy, about 8 to 10 minutes.",
"Add all the dry spice powders - turmeric, red chili powder, coriander powder, amchur",
"Mix very well and add the cooked chickpeas and stir.",
"Add 1 to 1.5 cups water and salt per taste",
"Simmer on low to medium for 12 to 15 minutes until the curry thickens. Stir occasionally. Mash a few chickpeas with the back of spoon which helps thicken the gravy",
"Lastly add a slit green chili and simmer for a minute or two",
"Garnish with ginger julienne"
],
"notes": "",
"reference_url": "https://www.vegrecipesofindia.com/chole-bhature/",
"total_time_minutes": 45,
"date_created": "2026-06-11T05:11:08.356245401Z"
}