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Iftari chhola bhuna
ছোলা ভুনা (chhola bhuna): the dry-fried chickpeas on every Ramadan iftar plate in Dhaka
An hour before sunset during Ramadan, the pavement of Chawkbazar disappears under trays of iftar food, and the one thing every family buys or makes is a bowl of chhola bhuna. It is chickpeas fried down with onion, ginger, garlic and cumin until almost dry, so each one is coated in a thick, dark masala rather than swimming in gravy. On the iftar plate it sits beside piyaju, beguni, muri and dates, and many people toss it with puffed rice, chopped onion and mustard oil into a quick muri makha. A frequent error is adding the chickpeas while the onions are still pale, which leaves the dish flat and sweet instead of deep and savoury. Chef's tip: finish with a pinch of bhaja moshla, dry-roasted cumin, coriander and chilli ground together, for the smoky taste of the street version.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chickpeas
- 9 oz dried chickpeassoaked overnight in plenty of water
- 1 /4 tsp ground turmeric
- 1 /2 tsp salt
For the masala
- 3 tbsp mustard or vegetable oil
- 1 bay leaf
- 2 onionsthinly sliced
- 1 tbsp ginger paste
- 2 tsp garlic paste
- 1 /2 tsp ground turmeric
- 1 tsp red chilli powder
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 /2 tsp salt
- 1 /2 tsp sugar
- 3 green chilliesslit
For the bhaja moshla
- 1 tsp cumin seeds
- 1 tsp coriander seeds
To serve
- 2 tbsp fresh coriander (optional)chopped
- 1 small red onion (optional)finely chopped
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Method
0/7 doneStep 1: Drain 9 oz dried chickpeas, cover with fresh water by 5 cm, add 1 /4 tsp ground turmeric and 1 /2 tsp salt and simmer, partly covered, for 35–45 minutes until they crush easily between your fingers (15 minutes in a pressure cooker). Drain, keeping a cupful of the water.
40 minStep 2: Toast 1 tsp cumin seeds, 1 tsp coriander seeds and 1 dried red chilli in a dry pan over a medium heat for 2–3 minutes until fragrant, cool and grind to a powder.
3 minStep 3: Heat 3 tbsp mustard or vegetable oil in a wide pan over a medium-high heat, add 1 bay leaf and 2 onions and fry, stirring often.
2 minStep 4: Keep frying for 10–12 minutes until the onions are deep golden brown.
10 minStep 5: Add 1 tbsp ginger paste and 2 tsp garlic paste and fry for 1 minute, then add 1 /2 tsp ground turmeric, 1 tsp red chilli powder, 1 ½ tsp ground cumin and 1 tsp ground coriander with a splash of the cooking water and fry for 2 minutes until the oil separates.
3 minStep 6: Tip in the chickpeas with 1 /2 tsp salt, 1 /2 tsp sugar and 3 green chillies and fry over a medium heat for 8 minutes, stirring and pressing a few chickpeas against the pan, adding a spoon of the cooking water only if it sticks, until dry and coated.
8 minStep 7: Sprinkle with the bhaja moshla, scatter with 2 tbsp fresh coriander and 1 small red onion and serve warm or at room temperature.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 15 g
- Carbs
- 42 g
- Fat
- 12 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does iftari chhola bhuna take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried chickpeas?
- Cannellini or butter beans, same amount.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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