Low Sodium Chole Bhature

Indulge in the timeless flavors of *Low Sodium Chole Bhature*, a healthier twist on the iconic Indian comfort food. This dish pairs tender, spiced chickpeas with fluffy, golden bhature, offering the same beloved taste while keeping sodium levels in check. The chole is simmered to perfection with aromatic spices like cumin, coriander, and garam masala, while a black tea bag adds a subtle depth of flavor. The bhature, made with whole wheat flour and yogurt, are fried until irresistibly light and puffy. Perfect for a weekend feast or a special occasion, this recipe brings you all the richness of traditional Chole Bhature without the extra salt, making it a guilt-free delight for the whole family.

Nutriscore Rating: 83/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 4

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
• 0 as needed Water
• 0 as needed Vegetable oil (for frying)

Directions

Step 1

If using dried chickpeas, soak them overnight in plenty of water.

Step 2

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.

Step 3

Discard the tea bag and bay leaf, and set the cooked chickpeas aside.

Step 4

Finely chop the onion, tomatoes, ginger, garlic, and green chilies.

Step 5

Heat 2 tablespoons of oil in a large pan over medium heat.

Step 6

Add the cumin seeds, allowing them to sizzle for about 30 seconds.

Step 7

Add the chopped onions, sauté until the onions become translucent.

Step 8

Introduce the ginger, garlic, and green chilies, cooking for an additional 2 minutes.

Step 9

Incorporate the tomatoes into the pan and cook until they soften.

Step 10

Add coriander powder, cumin powder, and turmeric powder. Cook for another 5 minutes until the mixture becomes aromatic and the oil separates.

Step 11

Add the cooked chickpeas along with some of the cooking liquid. Simmer for about 15-20 minutes.

Step 12

Stir in the garam masala and mix well. Cook for an additional 5 minutes.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

For the bhature, mix wheat flour, yogurt, and baking powder in a bowl.

Step 15

Add water gradually to make a smooth and elastic dough.

Step 16

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Step 17

Divide the dough into small portions and roll each portion into a flat disc about 6 inches in diameter.

Step 18

Heat vegetable oil in a deep frying pan over medium heat.

Step 19

Fry each disc until it puffs up and turns golden brown. Drain on paper towels.

Step 20

Serve the hot chole with freshly fried bhature.

Nutrition Facts

Serving size	(1518.7g)

Amount per serving	% Daily Value*
Calories	2274.0

Total Fat 62.9g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 7.3mg	0%
Sodium 675.3mg	0%
Total Carbohydrate 358.6g	0%
Dietary Fiber 49.0g	0%
Total Sugars 51.7g
Protein 82.9g	0%

Vitamin D 58.8IU	0%
Calcium 685.9mg	0%
Iron 23.1mg	0%
Potassium 3397.2mg	0%

*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.

Source of Calories

Fat: 24.3%

Protein: 14.2%

Carbs: 61.5%