做法
- 把泡好的鹰嘴豆与茶包、黑豆蔻、盐和1.5升水在高压锅中煮25分钟——茶是旁遮普chole深棕色的关键。沥干,留500毫升煮豆水;丢弃茶包。
- 在厚锅中加热酥油。煮洋葱10分钟至深金色。加姜蒜泥;炒一分钟。加番茄泥、chana masala、克什米尔辣椒和芒果粉。煮10分钟——香料应变深,油浮出,厨房弥漫咖喱店的香气。
- 加煮好的鹰嘴豆和预留煮豆水。慢炖20分钟,把一些豆子按在锅边压碎以增稠。最后加印度什香粉。盖盖,做炸饼时静置。
- 做炸饼:把面粉、酸奶、糖、泡打粉、盐和足够温水混合成柔软略黏的面团。揉8分钟。盖好静置2小时——酸奶的天然发酵赋予炸饼酸味和膨胀。
- 把醒好的面团分成8份。每份擀成15厘米椭圆,比印度饼略厚。把油加热到190°C——一小块面团丢入应立刻上浮。
- 把炸饼滑入油。用漏勺压住5秒——这触发膨胀。它会戏剧性地胀成气球。30秒后翻面,再炸30秒至两面金黄。沥干。立即配热chole、生洋葱片、柠檬和腌青辣椒上桌。
Common questions
Can 鹰嘴豆咖喱配炸饼 be made ahead?
鹰嘴豆咖喱配炸饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 鹰嘴豆咖喱配炸饼 spicy?
鹰嘴豆咖喱配炸饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 鹰嘴豆咖喱配炸饼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 鹰嘴豆咖喱配炸饼 to make at home?
鹰嘴豆咖喱配炸饼 sits at intermediate difficulty — total time about 540 minutes. The ingredients are not unusual but the timing requires attention.
Can 鹰嘴豆咖喱配炸饼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Chole bhature是德里旧城帕哈甘吉Sita Ram店的代表菜,1948年起每天做。茶包上色技巧在旁遮普家庭普遍使用;一些老配方用石榴籽粉(anardana)达到相同效果。炸饼的膨胀需要精确的油温和瞬间的物理压力——太冷不会胀,太热会在膨胀前焦化。德里街头两人份的周末chole bhature午餐花不到100卢比,胜过任何餐厅版本。
