Happy Sunday Friends! Hope y’all are during well during quarantine. I don’t know about y’all but I’m ready to TRAVEL and head to an Indian gully (alley) to get some CHOLAY BHATURE. Today’s recipe is my take on cholay bhature (Indian chickpea curry with a fried flatbread). Although cholay bhature are one of my favorite Indian dishes in the world, I thought it’d be easier to recreate this classic in a more grab and go type of way.
Keep in mind this is NOT my traditional take on cholay (Indian chickpea curry) it’s a milder version and a good recipe for an introduction to Indian cooking. I obviously HAD to eat this taco with a bunch of green chilies to get my HEAT haha. Pictured below is my taco with some limey (is that even a word) kale , red onions, and the creamy jalapeno ranch (recipe linked below)! Hope y’all enjoy!
PS: I’ve included the recipe for Roti (Indian tortillas) because I personally do not keep tortillas on hand. However, any corn or flour tortilla would work as well! Just remember to heat it with a bit of oil before piling on the chickpea filling!
PPS: Link to creamy jalapeno ranch: https://kookingwiththekapoors.com/2020/05/01/creamy-jalapeno-ranch/.
Chickpea Filling Ingredients:
Enough for 4 tacos
- 1 can (16 oz) chickpeas
- 1.5 tablespoons olive oil
- 1 cup chopped red onion
- 2 cloves minced garlic (fresh is best for FLAVAH)
- 1 bay leaf
- 1/2 teaspoon whole cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust for more/less spice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin powder
- pinch of turmeric (more can be added but I prefer a browner vs yellower color)
- 2 tablespoons water
- 1 teaspoon salt (adjust to your taste buds)
- 1/2 teaspoon lime juice (again fresh is best for FLAVAH)
- In a non-stick pan, heat oil on medium heat.
- Add the chopped onions and stir-fry until the onions have caramelized and turn golden brown. Make sure to stir often so the onions do not burn.
- On a lower-medium heat, add the minced garlic, bay leaf, and whole cumin and saute.
- After the garlic has cooked through add the garam masala, chili powder, garlic powder, onion powder, cumin powder, and turmeric and toast the spices with the mixture in the pan.
- Add the drained can of chickpeas with water to de-glaze the pan.
- Cook for about 5-8 minutes covered however, stir often so the bottom of the pan does not burn.
- Add salt to taste and lime juice to finish.
- 1.5 cups flour (white or wheat works best)
- about .5 cup of water
- In a bowl add the flour.
- Slowly add water a few tablespoons at a time while you knead the dough.
- Knead until the dough has reached your desired consistency (can be easily kneaded into a ball). You may need more or less water!
- Rest the dough in the fridge (remember to cover the dough bowl with plastic wrap) for 30 minutes or until you are ready to make the rotis.
- Heat a non-stick pan on low-medium heat on the stove.
- Flour the surface you will use to roll out the dough.
- Divide the dough into balls and roll out the dough into a tortilla shape.
- Once the dough has been rolled into a tortilla shape toss it onto the pan.
- Using a paper towel or oven mitt. Gently press the outsides of the roti while it is on the pan. This will help the roti inflate which is #goalz.
- Gently flip the roti to cook the other side.
- Add a bit of ghee and your roti is ready!
Limey Kale Ingredients:
- 2 cups kale
- 1 tablespoon lime juice
- salt to taste
- Combine all ingredients in a bowl and using your hands massage the lime juice and salt onto the kale. This helps to break down the kale and cuts down on its bitterness.
One thought on “Chickpea Roti Tacos”
Great recipe and good tip on the Kale rub!
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