Gluten-Free Chole Bhature
Indulge in the irresistible flavors of **Gluten-Free Chole Bhature**, a classic North Indian favorite reinvented to suit a gluten-free lifestyle! This recipe pairs tender, spiced chickpeas (chole) simmered in a fragrant tomato-onion gravy with perfectly puffed, golden bhature made from gluten-free flours. The chole is bursting with bold flavors from aromatic spices like chole masala, garam masala, and turmeric, while the bhature offer a soft, fluffy texture with a delicate tang from yogurt. With step-by-step instructions for soaking chickpeas, preparing the flavorful gravy, and crafting gluten-free dough, this dish is perfect for a hearty family meal or a festive gathering. Serve hot with a side of tangy pickle, cooling yogurt, or fresh coriander for an authentic and wholesome culinary experience! Keywords: gluten-free chole bhature recipe, gluten-free Indian bread, chickpea curry, North Indian gluten-free food.
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Recipe Information
Ingredients
- 1 cup Chickpeas (chole), dried
- 0.5 teaspoon Baking soda
- 4 cups Water
- 1 medium Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 tablespoon Ginger-garlic paste
- 1 optional Green chili, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 tablespoons Chole masala (spice blend)
- 1 teaspoon Salt
- 2 tablespoons Oil
- 2 tablespoons Coriander leaves, chopped
- 0.5 teaspoon Garam masala
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Rice flour
- 0.5 cup Plain yogurt
- 1 teaspoon Baking powder
- 1 teaspoon Sugar
- 0.5 teaspoon Salt (for bhature)
- 0.75 cup Warm water
- 3 cups Oil (for frying)
Instructions
Rinse the chickpeas and soak them in water with 0.5 teaspoon of baking soda overnight or for at least 8 hours.
Drain the chickpeas and place them in a pressure cooker with the water. Cook on high pressure for 12-15 minutes until tender. Release the pressure and set aside.
To prepare the chole, heat 2 tablespoons of oil in a pan over medium heat. Add onions and sauté until golden brown.
Add ginger-garlic paste and green chili. Cook for 2 minutes until fragrant.
Stir in the chopped tomato and cook until softened and oil separates.
Add coriander powder, cumin powder, turmeric powder, red chili powder, and chole masala. Sauté for 1-2 minutes to cook the spices.
Add the cooked chickpeas with the cooking water, and salt. Simmer for 20-25 minutes, stirring occasionally until the gravy thickens.
Sprinkle garam masala and garnish with chopped coriander leaves.
To make the gluten-free bhature, combine gluten-free all-purpose flour, rice flour, baking powder, salt, sugar, and yogurt in a mixing bowl.
Gradually add warm water and knead until you form a smooth, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.
Divide the rested dough into 8 equal parts. Roll each portion into a ball and flatten it into a disk about 5-6 inches in diameter.
Heat 3 cups of oil in a deep frying pan over medium-high heat.
Carefully slide each rolled disk into the hot oil. Fry until golden brown and puffed, about 1-2 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Serve the hot bhature with the prepared chole. Enjoy your gluten-free chole bhature!
Nutrition Facts
Calories |
8683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 758.2 g | 972% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4613 mg | 201% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 46.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 646 mg | 50% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2999 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
