Low Fat Chole Bhature
Indulge guilt-free in this delicious and hearty **Low Fat Chole Bhature**, a lighter twist on the beloved Indian classic. This recipe pairs protein-packed chickpeas simmered in a spiced tomato-onion gravy with soft, golden-brown bhature made from whole wheat flour and low-fat yogurt—roasted on a pan instead of deep-fried for a healthier alternative. Fragrant with cumin, coriander, and garam masala, and brightened with fresh lemon juice and coriander leaves, this wholesome dish delivers all the bold flavors of traditional Chole Bhature without the extra calories. Perfect for family meals or weekend brunches, this recipe is a must-try for those seeking a satisfying, nutritious take on comfort food.
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Recipe Information
Ingredients
- 200 grams Chickpeas (Chole)
- 2 medium Onion
- 2 medium Tomatoes
- 2 units Green chilies
- 4 units Garlic cloves
- 1 inch Ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 250 grams Whole wheat flour
- 3 tablespoons Low-fat yogurt
- 0.5 teaspoon Baking powder
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
Soak the chickpeas overnight in water. Drain and rinse them well.
Cook the chickpeas in a pressure cooker with 3 cups of water and a pinch of salt until soft (about 15-20 minutes after the first whistle).
Finely chop the onions, tomatoes, green chilies, garlic, and ginger.
Heat 1 tablespoon of olive oil in a non-stick pan, add cumin seeds, and let them sizzle.
Add onions and sauté until golden brown. Then add green chilies, ginger, and garlic paste. Sauté for another 2 minutes.
Add chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add coriander powder, red chili powder, turmeric powder, and salt. Mix and cook for an additional 2 minutes.
Add the cooked chickpeas along with their cooking liquid. Stir well and simmer for 15 minutes, allowing the flavors to meld.
Mix garam masala and lemon juice into the chickpeas, adjust seasoning if needed, and garnish with chopped coriander leaves. Set aside.
In a bowl, combine whole wheat flour, low-fat yogurt, baking powder, and a pinch of salt.
Gradually add water to the flour mixture to form a smooth dough. Knead well and let it rest for about 20 minutes.
Divide the dough into small balls. Roll each ball into a flat round shape using a rolling pin, similar to making chapatis but slightly thicker.
Preheat a tawa or griddle, and dry-roast the bhature on it, applying a little olive oil on each side until golden brown spots appear.
Serve the prepared chole with hot bhature and a side of pickles or salad.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 297.7 g | 108% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 37.5 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 472 mg | 36% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3203 mg | 68% | |
*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.
