Vegan Chole Bhature
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Learn more →Ingredients
4 servings
For the bhature dough
- 2 cups all-purpose flour
- ¼ cup semolina (fine)
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp sugar
- ¾ cup plain dairy free yogurt
- 1 tbsp neutral oil (such as canola or sunflower), plus more for frying
For the chole
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chana masala or garam masala
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder or mild paprika
- ½ tsp amchur (dried mango powder)
- 1 tsp salt, plus more to taste
- 1 cup water
- 1 tsp lemon juice
For frying
- 2 cups neutral oil, for deep frying
For serving
- 1 small red onion, thinly sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Make the bhature dough: In a large bowl, whisk together the all-purpose flour, semolina, baking powder, salt, and sugar. Add the dairy free yogurt and 1 tbsp neutral oil, then mix with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes until the dough is smooth and slightly tacky but not sticky. Shape into a ball, cover with a damp kitchen towel, and rest at room temperature for 1 hour.
- 2
While the dough rests, make the chole: Heat 3 tbsp neutral oil in a large pot or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker — watch closely so they don't burn.
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