Chole with Whole Wheat Roti
A hearty and flavorful Indian classic, perfect for any meal.
⏱️ 60 min🍽️ Serves 1
🔥 480 kcal💪 18g protein🍚 70g carbs🥑 14g fat🌾 15g fibreper serving
📲 Share
servings
Ingredients
- 🥫250 g canned chickpeas
- 🧅1 large onion
- 🍅2 medium tomatoes
- 🫚1 inch ginger
- 🧄3 cloves garlic
- 🌶️1 tsp chole masala powder
- 💛½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🌻2 tbsp vegetable oil
- 🌾1 cup whole wheat flour
- 🧂½ tsp salt
- 💧½ cup water
- 🌿 fresh cilantro, for garnish
Pro tips
- For extra flavor, add a pinch of garam masala at the end of chole cooking.
- Adjust chili powder to your spice preference.
- Ensure your tawa is hot enough for the rotis to puff up properly.
- Leftover chole can be refrigerated for up to 3 days.
Method
- 1For the chole: Drain and rinse the canned chickpeas. Finely chop the onion, tomatoes, ginger, and garlic.
- 2Heat oil in a pan. Sauté onion until golden brown. Add ginger and garlic paste and cook for 1 minute.
- 3Add chopped tomatoes and cook until soft and pulpy. Stir in chole masala, turmeric, and red chili powder, cooking for 2 minutes.
- 4Add the drained chickpeas and 1/2 cup of water. Simmer covered for 10-15 minutes, allowing flavors to meld. Garnish with fresh cilantro.
- 5For the roti: In a bowl, mix whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough.
- 6Divide the dough into equal portions and roll each into a thin circle (about 6 inches in diameter).
- 7Heat a tawa (griddle) over medium-high heat. Cook each roti for about 30 seconds per side until bubbles appear.
- 8Press gently with a cloth to help the roti puff up. Cook until lightly browned spots appear on both sides.
- 9Serve the hot chole immediately with freshly made whole wheat rotis.