Chickpea Fritters (Chole Bhature)

Method7 steps

1. 1

   Soak the chickpeas

   浸泡鹰嘴豆

   Soak the dry chickpeas in water overnight (at least 8 hours) until they swell to about twice their size.

   将干鹰嘴豆用清水浸泡过夜（至少 8 小时），直至体积膨胀至约两倍。

   ⏱480 min

   • 💡 Soaking is essential, otherwise the chickpeas will be hard to cook soft.浸泡是必须步骤，否则很难煮软
   
2. 2

   Cook the chickpeas

   煮制鹰嘴豆

   Drain the chickpeas, add them to a pot with 500ml water and a black tea bag. Bring to a boil over high heat, then simmer over medium heat for 25-30 minutes until the chickpeas can be crushed with your fingers. Remove the tea bag and reserve the cooking liquid.

   沥干豆子，入锅加500ml水和红茶包，大火煮沸转中火煮25-30分钟，至豆子可用手指压碎。捞出茶包，保留汤水。

   ⏱30 min

   • 💡 The black tea bag gives the chickpeas an authentic deep brown color.红茶包能让豆子呈现正宗的深棕色
   
3. 3

   Sauté the onion base

   炒制洋葱底料

   Heat oil in a wok over medium heat. Sauté the chopped onion until golden brown (about 6-8 minutes), then add the ginger-garlic paste and sauté for 1 minute.

   炒锅热油，中火将碎洋葱翻炒至金棕色（约6-8分钟），再加入姜蒜泥翻炒1分钟。

   ⏱9 min

   • 💡 Sautéing the onion thoroughly is key to the curry's aroma.洋葱炒到位是咖喱香味的关键
   
4. 4

   Simmer the tomato spice sauce

   熬制番茄香料酱

   Add the tomato and cook until soft and the oil separates. Mix in turmeric powder, chili powder, coriander powder, cumin powder, and salt. Sauté for 2 minutes to release the aromas.

   加入番茄炒至软烂出油，混入姜黄粉、辣椒粉、香菜粉、孜然粉和盐，翻炒2分钟释放香味。

   ⏱7 min

   • 💡 The tomato must be cooked until the oil separates (the masala splits).番茄一定要炒到出油（Masala分离）状态
   
5. 5

   Simmer the curry

   炖煮咖喱

   Pour in the chickpeas with their cooking liquid and the green chilies. Bring to a boil over high heat, then simmer over low heat for 15-20 minutes. Crush some of the chickpeas during cooking to thicken the sauce. Finally, season with garam masala and sumac.

   倒入鹰嘴豆及原汤、青辣椒，大火煮沸转小火炖15-20分钟。期间压碎部分豆子增稠。最后加入综合香料粉和石榴粉调味。

   ⏱20 min

   • 💡 Crushing some of the chickpeas thickens the sauce without needing a starch slurry.压碎部分豆子可以使汤汁更浓稠，无需勾芡
   
6. 6

   Make the dough

   制作面团

   Mix the flour, baking soda, and salt. Add the yogurt and oil, then gradually add warm water and knead into a smooth, soft dough. Cover with a damp cloth and let rest for 30 minutes.

   混合面粉、小苏打、盐，加入酸奶和油，逐渐加入温水揉成光滑柔软的面团。盖湿布静置30分钟。

   ⏱40 min

   • 💡 The dough should be slightly softer than a typical steamed bun dough.面团应比平时做的馒头面团稍软
   
7. 7

   Roll and fry

   擀皮与炸制

   Divide the dough into 8 portions and roll each into a 3mm-thick round. When the oil reaches 180°C, slide in the rounds, press gently to help them puff, and fry until golden on both sides (about 1-2 minutes).

   面团分8份，擀成3mm厚圆饼。油温180°C时滑入面饼，轻压使其膨胀，炸至两面金黄（约1-2分钟）。

   ⏱10 min

   • 💡 The oil must be hot enough for the fritters to puff up quickly.油温一定要够高，饼才能迅速膨胀鼓起