Spiced Indian chickpeas with bhatura bread (Chana masaledar)


  • Serves 4 people

  • Chickpeas
  • 180 gm dried chickpeas, soaked overnight in cold water
  • 125 ml (½ cup) vegetable oil
  • ¼ tsp cumin seeds
  • 1 onion, finely chopped
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 2 cloves garlic, finely chopped
  • 1 tbsp finely grated ginger
  • 1 tbsp tomato puree
  • ¼ tsp cayenne pepper
  • 1 tsp lemon juice
  • 1 vine-ripened tomato, cut into wedges
  • 1 red onion, cut into thin wedges
  • To serve: long green chillies, halved lengthways,
  • Bhatura bread
  • 150 gm (1 cup) plain flour
  • ¼ tsp baking powder
  • 1 egg, lightly whisked
  • 1½ tbsp plain yoghurt
  • For deep-frying: vegetable oil
01   Drain chickpeas and place into a large saucepan, cover with water and simmer for 1 ½ hours or until tender. Remove from heat and stand until required.
02   Heat oil in a large frying pan, add cumin and stir over medium-high heat for 2 minutes or until fragrant, then add onion and stir occasionally for 8 minutes or until golden. Reduce heat to low and add garam masala and coriander, then garlic and ginger and cook for 2-3 minutes or until toasted. Add tomato puree and stir to combine, then drain the chickpeas and reserve ½ cup cooking liquid. Add chickpeas and reserved liquid to frying pan with ½ tsp salt, cayenne pepper and lemon juice, cover and cook, stirring occasionally for 30 minutes.
03   For bhatura bread, sift together flour and baking powder into a bowl, add egg and begin to mix, then add yoghurt and combine together and knead to a soft, smooth dough. Mould into a ball, cover with plastic wrap and stand in a warm place for 3 hours. Heat 5cm of oil in a deep frying pan until hot, meanwhile knead dough again and divide into eight balls. Roll out a ball on a lightly floured work surface to 12 cm, place into oil and cook, pressing down with a slotted spoon until dough puffs, then turn and cook for 1 minute or until golden. Drain on an absorbent paper-lined plate and repeat with remaining dough.
04   Serve chickpeas with tomato, onion and chillies and the fried bhatura bread passed separately.







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