Low Sodium Chole Bhature
Savor the indulgence of 'Low Sodium Chole Bhature,' a healthier twist on the beloved Indian street food that doesn't compromise on flavor. This recipe combines succulent, spiced chickpeas simmered with earthy flavors of cumin, coriander, turmeric, and garam masala, offering a rich and aromatic chole base. Paired with soft, golden bhature made from wholesome wheat flour and yogurt, this low sodium version retains the dish's authentic essence while catering to heart-health-conscious eaters. Perfectly balanced and surprisingly easy to prepare, this dish serves as a satisfying meal for anyone craving a taste of India at home. Serve it hot with a side of pickles or yogurt for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 cups Chickpeas (canned, low sodium or pre-soaked dried chickpeas)
- 1 large Onion
- 2 large Tomatoes
- 1 inch piece Ginger
- 3 whole Garlic cloves
- 2 whole Green chilies
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 unit Black tea bag
- 1 unit Bay leaf
- 2 tablespoons Oil
- 0.25 cup Fresh cilantro (coriander leaves)
- 2 cups Wheat flour
- 0.5 cup Yogurt
- 1 teaspoon Baking powder
- as needed Water
- as needed Vegetable oil (for frying)
Instructions
If using dried chickpeas, soak them overnight in plenty of water.
Drain and rinse the chickpeas, and then cook them in a pressure cooker with 4 cups of water, tea bag, and bay leaf. Cook for about 20 minutes after the first whistle and then release naturally.
Discard the tea bag and bay leaf, and set the cooked chickpeas aside.
Finely chop the onion, tomatoes, ginger, garlic, and green chilies.
Heat 2 tablespoons of oil in a large pan over medium heat.
Add the cumin seeds, allowing them to sizzle for about 30 seconds.
Add the chopped onions, sauté until the onions become translucent.
Introduce the ginger, garlic, and green chilies, cooking for an additional 2 minutes.
Incorporate the tomatoes into the pan and cook until they soften.
Add coriander powder, cumin powder, and turmeric powder. Cook for another 5 minutes until the mixture becomes aromatic and the oil separates.
Add the cooked chickpeas along with some of the cooking liquid. Simmer for about 15-20 minutes.
Stir in the garam masala and mix well. Cook for an additional 5 minutes.
Garnish with freshly chopped cilantro before serving.
For the bhature, mix wheat flour, yogurt, and baking powder in a bowl.
Add water gradually to make a smooth and elastic dough.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Divide the dough into small portions and roll each portion into a flat disc about 6 inches in diameter.
Heat vegetable oil in a deep frying pan over medium heat.
Fry each disc until it puffs up and turns golden brown. Drain on paper towels.
Serve the hot chole with freshly fried bhature.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 358.6 g | 130% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 51.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 686 mg | 53% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3397 mg | 72% | |
*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.
