Punjab x Syria

Chole fatteh

Name: Chole fatteh
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 3 pitas in squares pita bread; 1 1/2 tbsp olive oil; 1 1/2 tbsp cooking oil (vegetable oil); 1 large chopped onion; 1 tbsp ginger garlic paste; 2 chopped tomato; 1 tbsp chole masala; 3 cups boiled chickpeas, boiled; 3/4 cup water; Salt, to taste; 2 cups thick curd (plain yogurt, natural yoghurt); 2 1/2 tbsp tahini; 2 cloves grated garlic; 1 tbsp lemon juice; 2 tbsp ghee; 3 tbsp pine nuts; 1/2 tsp cumin seeds; 1/2 tsp kashmiri chilli powder; a handful of arils pomegranate seeds; a little chopped coriander leaves (cilantro)

Chole, crunchy bread and garlic yogurt in one bowl. Basically a chaat that went to Damascus.

45 minTime

24 gProtein each

mediumSpice

Broken bread2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

705kcalsame

24 gproteinsame

14 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pita bread3 pitas, in squares

Olive oil1½ tbsp

Cooking oil (vegetable oil)1½ tbsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2, chopped

Chole masala1 tbsp

Chickpeas, boiled3 cups, boiled

Water¾ cup

Saltto taste

Curd (plain yogurt, natural yoghurt)2 cups, thick

Tahini2½ tbsp

Garlic2 cloves, grated

Lemon juice1 tbsp

Ghee2 tbsp

Pine nuts3 tbsp

Cumin seeds½ tsp

Kashmiri chilli powder½ tsp

Pomegranate seedsa handful of arils

Coriander leaves (cilantro)a little, chopped

Method

6 steps

1Toss the pita squares with the olive oil and bake in the oven at 200°C for 8 to 10 minutes.
2Heat the oil on medium heat. Cook the onion 6 minutes, the ginger garlic paste 1 minute, then the tomato and chole masala 5 minutes.
3Add the chickpeas, water and salt and simmer 10 minutes. Mash a few chickpeas against the pan.
4Whisk the curd, tahini, garlic, lemon and a pinch of salt until smooth.
5Heat the ghee on medium heat. Fry the pine nuts 1 to 2 minutes, add the cumin, then take off the heat and stir in the chilli.
6Layer the bread in a wide dish, add the hot chole, the yogurt, then pour over the sizzling ghee. Finish with pomegranate and coriander and serve at once.

Serve it like this

Build it in a shallow bowl: crisp bread, chole mounded in the centre, yogurt spooned over half, red ghee drizzled across and pomegranate scattered on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab x Syria

Chole fatteh

Chole, crunchy bread and garlic yogurt in one bowl. Basically a chaat that went to Damascus.

45 minTime

24 gProtein each

mediumSpice

Broken bread2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

705kcalsame

24 gproteinsame

14 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pita bread3 pitas, in squares

Olive oil1½ tbsp

Cooking oil (vegetable oil)1½ tbsp

Onion1 large, chopped

Ginger garlic paste1 tbsp

Tomato2, chopped

Chole masala1 tbsp

Chickpeas, boiled3 cups, boiled

Water¾ cup

Saltto taste

Curd (plain yogurt, natural yoghurt)2 cups, thick

Tahini2½ tbsp

Garlic2 cloves, grated

Lemon juice1 tbsp

Ghee2 tbsp

Pine nuts3 tbsp

Cumin seeds½ tsp

Kashmiri chilli powder½ tsp

Pomegranate seedsa handful of arils

Coriander leaves (cilantro)a little, chopped

Method

6 steps

1Toss the pita squares with the olive oil and bake in the oven at 200°C for 8 to 10 minutes.
2Heat the oil on medium heat. Cook the onion 6 minutes, the ginger garlic paste 1 minute, then the tomato and chole masala 5 minutes.
3Add the chickpeas, water and salt and simmer 10 minutes. Mash a few chickpeas against the pan.
4Whisk the curd, tahini, garlic, lemon and a pinch of salt until smooth.
5Heat the ghee on medium heat. Fry the pine nuts 1 to 2 minutes, add the cumin, then take off the heat and stir in the chilli.
6Layer the bread in a wide dish, add the hot chole, the yogurt, then pour over the sizzling ghee. Finish with pomegranate and coriander and serve at once.

Serve it like this

Build it in a shallow bowl: crisp bread, chole mounded in the centre, yogurt spooned over half, red ghee drizzled across and pomegranate scattered on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chole fatteh

Make it your way

Ingredients

Method

Chole fatteh

Make it your way

Ingredients

Method

Make it a meal