Name: Cumin and Coriander Punjabi Chole Bhature
Total time: 122 min
Yield: 4 servings
Cuisine: Punjabi Indian
Ingredients: 1 cup chickpeas; 1 onion, chopped; 2 tomatoes, chopped; 2 green chilies, slit; 1 tbsp ginger garlic paste; 1 tsp cumin seeds; 1 tsp turmeric; 1 tbsp red chili powder; 1/2 tsp garam masala; 1/4 cup chopped coriander; 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup milk; 2 tbsp oil; 1 tsp cumin seeds; 1 tbsp chopped coriander

Cumin and Coriander Punjabi Chole Bhature

Enhances the base cumin and coriander notes with additional warmth and earthiness.

122 minutes4 servings

Method

Before sautéing onions, add cumin seeds to the pan and toast until fragrant. 1: After adding tomatoes, stir in chopped coriander with the ginger garlic paste.
Soak chickpeas overnight and cook until tender.
In a pan, heat oil, add cumin seeds, then onions, tomatoes, chilies, and ginger garlic paste.
Add turmeric, red chili powder, and cook for 2-3 minutes.
Stir in cooked chickpeas, garam masala, and coriander, simmer for 10 minutes.
Mix flour, baking powder, salt, and milk to make a soft dough.
Knead dough, let rest for 10 minutes, then shape into rounds.
Heat oil, deep-fry bhature until golden brown.
Serve chole with hot bhature.

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