Coventry Chole Bhature
Rich, deeply spiced chickpea curry paired with golden, balloon-puffed fried flatbreads for an authentic Punjabi classic popular in Coventry.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •deep frying pan
- •saucepan
- •rolling pin
- •mixing bowl
- •slotted spoon
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 24 g
- carbs
- 74 g
- fibre
- 9 g
- protein
- 16 g
- calories
- 580 kcal
Instructions
- 1
Mix the plain flour, semolina, baking powder, yoghurt, and a pinch of salt in a mixing bowl.
- 2
Add lukewarm water gradually to bring together a smooth, pliable dough.
- 3
Knead the dough on a worktop for five minutes, cover with a damp tea towel, and rest for thirty minutes.
- 4
Heat two tablespoons of oil in a saucepan over medium heat on the hob.
- 5
Add the chopped onions and fry for eight minutes until deep golden brown.
- 6
Stir in the ginger-garlic paste, turmeric, and chole masala, cooking for one minute until fragrant.
- 7
Pour in the blended tomatoes and simmer for ten minutes until the sauce thickens and releases oil.
- 8
Add the chickpeas and 150 ml water, lightly crushing a few chickpeas with a wooden spoon to thicken.
- 9
Simmer the curry gently for fifteen minutes, then stir through the fresh coriander and take off the heat.
- 10
Heat the remaining oil in a deep frying pan over high heat until shimmering hot.
- 11
Divide the rested dough into eight balls and roll each thinly on a lightly oiled surface.
- 12
Slide a dough disc into hot oil, gently pressing it under the oil with a slotted spoon until it puffs into a balloon, then flip briefly and drain.
Chef's tips
Ensure the frying oil is very hot before dropping in the dough, as insufficient heat prevents the bhature from puffing properly. Lightly crushing a few chickpeas with the back of your spoon creates a naturally rich, velvety sauce.
Ingredient substitutions
- chole masala spice blend → equal parts ground cumin, ground coriander, and garam masala
- plain yoghurt → unsweetened plain soya yoghurt
Storage
Keep leftover chickpea curry in an airtight container in the fridge for up to three days; bhature flatbreads must be made and eaten fresh.
Reheating
Reheat the chickpea curry in a saucepan over medium heat on the hob with a splash of water until piping hot.
Common mistakes to avoid
- •Rolling the dough too thick, which stops it from inflating into a hollow balloon.
- •Frying in lukewarm oil, making the bread greasy and flat rather than light and crisp.
- •Rushing the onion frying stage, which deprives the chickpea gravy of its characteristic deep flavour.
Serving suggestions
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