Low Sodium Vegan Chole Bhature

Total time2 hr 20 min

Prep time30 min

Cook time50 min

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Ingredients

4 servings

For the bhature dough

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup semolina (fine)
½ tsp baking powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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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