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India, Asia · Chole Bhature

Chole Lángos with Garlic and Sour Cream (Hungarian × Punjabi)

Hungary's puffy fried street bread, a cousin of bhatura, brushed with garlic water and loaded with spicy chole, sour cream and grated cheese.

ServingsServes 2
Total cooking time45 min
Rising+ 1 h
DifficultyMedium

Method

  1. Mix the flour, yeast, sugar and salt in a bowl, add the lukewarm milk and water and half the dough oil, bring together and knead for into a smooth, slightly sticky dough. Cover and leave somewhere warm for about 1 hour, until doubled.

    Add in this stepPlain (all-purpose) flour 200 gInstant dried yeast 3 gSugar 1 tspSalt (for the dough) ½ tspMilk, lukewarm 70 mlLukewarm water 60 mlNeutral oil (for the dough and your hands) ¾ tsp

  2. While it rises, make the chole. Heat the oil in a 18 cm pan over medium heat and fry the chopped onion and grated ginger for until golden.

    Add in this stepNeutral oil (for the chole) 1½ tbspOnion 80 gFresh ginger 8 g

    medium heat

  3. Add the chopped tomato, chili powder, garam masala and salt and cook for 3 minutes, then add the rinsed chickpeas and water and simmer over medium-low heat for . Crush about half with the back of a ladle and reduce until thick enough to spread; a runny topping makes the bread soggy.

    Add in this stepTomato (or passata) 120 gKashmiri chili powder ½ tspGaram masala ¾ tspSalt (for the chole) ½ tspCanned chickpeas, drained 240 gWater (for the chole) 70 ml

    medium-low heat

  4. Grate the garlic finely and stir it into the water to make garlic water. Finely grate the cheese and thinly slice the red onion.

    Add in this stepGarlic cloves 3Water (for the garlic water) 30 ml

  5. Rub the rest of the oil on your hands, gently knock back the dough and divide it into 2 × 18 cm (number · diameter). Press and stretch each piece with your fingertips into a round with a 5 mm thin centre and a slightly thicker rim. A rolling pin squeezes out the air, so they won't puff as much.

    Add in this stepNeutral oil (for the dough and your hands) ¾ tsp

  6. Pour the frying oil into a wide 26 cm pan to a depth of about 2 cm and heat over medium-high heat to about 180 °C. Slide in one lángos, away from you, and fry for per piece (half on each side) until golden on both sides. Turn carefully with two tongs because the oil spits; fry one at a time and never leave the oil unattended. Drain on paper towels.

    Add in this stepOil for frying 1,000 ml

    medium-high heat

  7. While hot, brush with the garlic water, spread over the chole, add spoonfuls of sour cream and scatter with the cheese, red onion and cilantro. Eat straight away, with your hands.

    Add in this stepSour cream 80 gCheddar, finely grated 50 gRed onion, thinly sliced 30 gChopped cilantro 2 tbsp

Cook's tip

You can make the dough the day before and let it rise slowly in the fridge; give it 30 minutes at room temperature before shaping. Greek yogurt works instead of sour cream. Lángos turns chewy as it cools, so add the toppings just before eating.

Cooking it at camp

Mix the dough in a zip bag in the morning and keep it in the cooler; it will rise slowly by evening. At camp, skip deep oil: press the dough thin and fry it on both sides in a cast-iron skillet with 4 tbsp of oil. Bring the chole from home and just reheat it.