Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chole Bhature
A spicy chickpea curry paired with puffy fried bread — a Punjabi feast made for sharing.
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2 hrPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- For chole: 2 cans chickpeas, 1 onion, 2 tomatoes, 1 tbsp ginger-garlic, 1 tea bag, 2 tsp chole masala, 1 tsp cumin, salt
- For bhature: 300g flour, 4 tbsp yoghurt, 1 tsp baking powder, 1 tsp sugar, salt, water
- Oil for frying
Instructions
- Knead the bhature dough until smooth; rest 2 hours.
- For chole, fry onion, add ginger-garlic, then blended tomatoes and spices.
- Add chickpeas with 1 cup water and the tea bag; simmer 25 minutes, removing the tea bag.
- Roll the dough into ovals and deep-fry in hot oil until puffed and golden.
- Serve hot.
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Tara’s tips
- The tea bag gives chole its dark colour — don't skip it.
- Fry the bhature in very hot oil so they puff dramatically.
Serving suggestions
- Serve with sliced onion, green chilli and pickle.
Storage & reheating
Chole keeps 4 days; bhature best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Can I use poori dough?
Yes — pooris are smaller versions, equally lovely with chole.
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