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Chickpea and potato curry with Bhatura bread
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Use Ravinder Bhogal’s delicious deep-fried bread to scoop up the sauce of his easy vegetarian curry
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Ingredients
- 4 cloves Garlic
- 2 Chillies
- 5 cm piece Ginger
- Olive oil, for frying
- 1 large red Onion, finely chopped
- 1 tsp Cumin seeds
- 1/2 tsp ground Cinnamon
- 1 tbsp tomato purée
- 1/2 440g tinned chopped tomatoes
- 1/2 tsp Turmeric
- 1 tbsp chopped fenugreek leaves, optional (see Cook’s note below)
- pinch Sugar, or to taste
- 440g can Chickpeas, drained
- 1 large potato, cut into eighths
- 600 ml water
- 1/2 lime, juice only
- chopped Coriander, to serve
For the Bhatura bread
- 300g self-raising flour, sifted
- 4 heaped tbsp chopped fenugreek leaves
- 4 heaped tbsp chopped Coriander
- 100ml plain Yogurt
- 30ml Olive oil
- 100ml warm Milk
- sunflower oil, for deep frying
Method
1. Using a mini-food processor or a mortar and pestle, grind the garlic, chillies and ginger into a paste.2. Heat a little olive oil in a heavy-based saucepan and fry the onions and cumin seed until golden. Stir in the garlic paste and cinnamon and fry briefly until the spices become fragrant.
3. Add the tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt. Cook this mixture until the tomatoes have broken down and the sauce is reduced
4. Stir in the drained chickpeas and potatoes and pour over the water. Cover the dish and simmer until the potatoes are tender. Stir in the lime juice.
5. For the Bhatura bread: mix the flour and herbs in a bowl. Stir in the yogurt and the olive oil and begin to knead the mixture. Slowly add the milk, kneading until you have a soft, pliable dough.
6. Cover the bowl with a tea towel and set it aside in a warm place for at least 2 hours to rise.
7. Heat the sunflower oil in a wok for deep frying. While it is heating, roll the dough into the size of table tennis balls, flatten them out and then roll into circles just smaller than a saucer. Deep fry until puffy and golden.
8. To serve, top the curry with the freshly chopped coriander and serve with Bhatura bread.
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Latest Comment
View all comments (4)Great recipe, especially for students! I put together the following http://deenakakaya.wordpress.com/, for students and their parents to give lots of vegetarian indian recipes that dont take lots of time and money to prepare I really hope it helps and I'd love to know what you think Warm wishes Deena
I followed the recipe, but used some chicken and also halved the amount of water used as I thought it was quite alot. Even halving the water, it was very watery and I was very disappointed withe texture of it and I think the water killed the lovely spices that are in this.
I dont like the texure of chickpeas, do you think butter beans would work.?