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chana bhatura
servings 4
core ingredients
- 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
- 2 serrano
- 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
extra ingredients
- 4 tbsp butter
instructions
- Blend the chopped onions, tomatoes, ginger, garlic and 1 serrano 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 (1-2 min).
- Add the paste and saute until 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 well and add the chickpeas and stir
- Add .75 to 1 cups water and salt per taste
- Simmer on low to medium for 12 to 15 minutes until the curry thickens. Stir occasionally. Mashing a few chickpeas helps thicken the gravy
- Add a slit serrano and simmer for a minute or two. If you're adding butter add it now.
- Garnish with ginger julienne and a lemon wedge.
{
"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": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "serrano"
},
{
"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"
}
],
"additional_ingredients": [
{
"quantity": 4,
"unit": "TBSP",
"name": "butter"
}
],
"instructions": [
"Blend the chopped onions, tomatoes, ginger, garlic and 1 serrano 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 (1-2 min).",
"Add the paste and saute until 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 well and add the chickpeas and stir",
"Add .75 to 1 cups water and salt per taste",
"Simmer on low to medium for 12 to 15 minutes until the curry thickens. Stir occasionally. Mashing a few chickpeas helps thicken the gravy",
"Add a slit serrano and simmer for a minute or two. If you're adding butter add it now.",
"Garnish with ginger julienne and a lemon wedge."
],
"notes": "",
"reference_url": "https://www.vegrecipesofindia.com/chole-bhature/",
"total_time_minutes": 45,
"date_created": "2026-06-11T05:11:08.356245401Z"
}