Vegan Chole Bhature
Elevate your dining experience with this irresistible Vegan Chole Bhature recipe, a plant-based twist on the beloved Indian classic. This flavor-packed dish features tender, perfectly spiced chickpeas simmered in a rich blend of aromatic spices like garam masala, cumin, and amchur, paired with golden, fluffy bhature made from soy yogurt and simple pantry staples. The combination of hearty chole and puffed, crispy bhature creates a match made in culinary heaven, perfect for special occasions or indulgent weekend meals. With easy-to-follow instructions, you’ll recreate this restaurant-worthy dish right in your own kitchen. Serve it hot with tangy pickles and fresh coriander for a feast bursting with authentic flavors—and entirely vegan-friendly! Keywords: Vegan Chole Bhature, Indian vegan recipe, chickpea curry, vegan bhature, plant-based Indian food.
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Recipe Information
Ingredients
- 1.5 cups chickpeas
- 1 medium onion
- 2 medium tomato
- 1 inch ginger
- 4 cloves garlic
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon amchur (dry mango powder)
- 0.5 teaspoon salt
- 3 cups water
- 2 cups flour
- 0.5 cup soy yogurt
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.75 cup water
- 2 cups vegetable oil for frying
Instructions
Start by soaking the chickpeas overnight in water.
Rinse the soaked chickpeas and pressure cook them in 3 cups of water with a pinch of salt until they are soft. This usually takes about 20 minutes.
Finely chop the onion, tomatoes, ginger, and garlic.
In a large pan, heat 3 tablespoons of vegetable oil over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions, ginger, and garlic. Sauté until the onions are golden brown.
Add chopped tomatoes, stir, and cook until the tomatoes are soft.
Mix in coriander powder, cumin powder, garam masala, chili powder, turmeric powder, and amchur.
Stir the spice mixture well and cook for 2 more minutes.
Add the cooked chickpeas along with their water. Stir everything together.
Simmer the chickpeas on low heat for about 15 minutes, or until the gravy thickens to your desired consistency.
While the chickpeas cook, prepare the bhature dough: in a mixing bowl, combine flour, soy yogurt, baking powder, baking soda, sugar, and salt.
Gradually add water to the mixture, kneading it into a soft dough. The dough should be smooth and pliable.
Cover the dough with a damp cloth and let it rest for 20 minutes.
After resting, divide the dough into equal-sized balls.
Roll each dough ball using a rolling pin into a round shape about 7 inches in diameter.
Heat the vegetable oil for frying in a deep pan over medium-high heat.
Once the oil is hot, carefully slide a rolled dough into the oil. Fry until it puffs up and is golden brown on both sides.
Carefully remove with a slotted spoon and drain on paper towels. Repeat with all the dough balls.
Serve the hot puffed bhature with the spicy chole, garnished with chopped coriander if desired.
Nutrition Facts
Calories |
6157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.8 g | 678% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6030 mg | 262% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 60.1 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 576 mg | 44% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 2405 mg | 51% | |
*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.
