4 Serves
87 Mins
14 g
52 g
73 g
In a large bowl, combine flour, yogurt, and a pinch of salt to form a soft dough. Knead well and let it rest covered for at least 30 minutes.
Ingredients, vitamins, and health benefits
Salt
All Purpose Flour
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South AfricanVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
116 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
809 mg / 4,700 mgSodium
470 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
12 g / 28 gSugar
15 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Heat oil in a heavy-bottomed pot over medium heat. Sauté finely chopped onions, garlic, and ginger until golden brown.
Add tomato puree and Chole Masala powder to the pot. Cook until the oil separates from the masala base.
Stir in the cooked chickpeas and a splash of water. Simmer for 15 minutes, seasoning with salt and pepper to taste.
Divide the rested dough into small balls, roll them out into circles using a rolling pin, and deep-fry in hot oil until puffed and golden.
Yogurt
Olive Oil
Onion
Garlic
Ginger
Tomato Puree
Chole Masala powder
Black Pepper
Chickpeas
Vitamin A
17 µg / 900 µgVitamin C
12 mg / 90 mgVitamin E
8 mg / 15 mgVitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
224 µg / 400 µgCalcium
116 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
809 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
15 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g57
g0
g
FrenchZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g