- 2 and 1/2 cups chickpeas, boiled
- 2 medium onions, chopped
- 2 large tomatoes, chopped
- 2 pods garlic, minced
- 1 tsp ginger, grated
- 2 green chillies, minced
- 1/2 tsp Rangoli Cumin Powder
- 1/4 tsp Rangoli Turmeric Powder
- 1 tsp Rangoli Chhole Masala
- 1 heaped tbsp Rangoli Coriander Powder
- 1 tbsp cooking oil
- Fresh coriander leaves
Today your virtual treat from the union territory of Delhi is Chole Bhature. It is one of the street foods in the city is the Punjabi influence on Delhi cuisine. Chole is a spicy chickpeas curry served with bhature, deep fried flat bread.
- Heat oil in a pan.
- Add cumin.
- When they begin to brown, reduce heat and add onions, garlic, green chilli and ginger.
- Fry until onions are transparent.
- Add tomatoes and Rangoli Turmeric Powder.
- Stir and cook until oil begins to separate from the curry.
- Add coriander powder, 2 tablespoons of water, and let the curry paste simmer for 5-6 minutes until it thickens.
- Now add a whole cup of water.
- Stir chickpeas into the curry.
- Season with Rangoli Chhole Masala and salt to taste.
- Cover and cook for 20 minutes.
- Serve hot with Bhatura.