Chole Bhature

Ingredients for Chole:

1 cup white chickpeas, one pinch baking soda, salt as needed, 1 medium size onion, 2 tomatoes, 1 green chili, 4-5 medium-sized garlic cloves, 1inch ginger, oil 2-3 tbsp., 1 tbsp. cumin seeds, 1 bay leaf, 2inch cinnamon, 2-3 cloves, 2 green cardamoms, 2-3 black peppercorns, ½ tbsp. turmeric, ¼ tbsp. red chili powder, 1 tbsp. coriander powder, 1 pinch asafetida, ½ tbsp. dry mango, 1tbsp. garam mashala, ¼ cup coriander leaves

  • First of all1 cup white chickpeas a couple of time in water, then soak them in enough water overnight or 7-8 hours, then drain the water, in a pressure cooker add chickpeas, also add 3 cup water, add ¼ tbsp. salt, you can also add a pinch of baking soda, it’s optional, pressure cook chickpeas for 10-12 whistles or for about 15-18 minutes. Chickpeas must cook till they are soft and have a melt in the mouth texture, after that drain all the water and keep the cooked chickpeas aside.
  • Chop onion, tomato, green chili, garlic clove and ginger, add them to a blender jar, make a fine paste in a grinder or blender and make a fine paste of them.
  • In a heated pan pour 2-3 tbsp. oil in it, add cumin seeds, bay leaf, cinnamon, cloves, green cardamoms and black peppercorns. Fry the whole spices till they are fragrant but don’t burn them. Add the ground masala paste, mix well, keep stirring often, saute for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste, the paste will also thicken and become glossy.
  • Now add ½ tbsp. turmeric powder, ¼ red chili powder, coriander powder, one pinch asafetida, ½ tbsp. dry mango, mix the spices well and stir it for 1 or 2 minutes, then add cooked chickpeas, mix properly, pour 1 to 1.5 cups water or add as required, add salt as required and stir properly, simmer the gravy on a low to medium flame for 12 to 15 minutes or till the gravy thickens, don’t cover the pan, stir occasionally, add 1 slit green chili, add 1 tbsp. gram mashala powder, stir the gravy for 2 minutes, you can keep consistency according to your requirement, garnish it with coriander leaves, now Chole is ready to serve.

Ingredients for Bhature:

1.5 cup flour (maida), 1/3 cup rava/semolina, ½ tbsp. oil, ½ tbsp. salt as needed, ¼ tbsp. baking soda, ½ cup curd (yogurt), water as required, oil for deep frying

Sieve the flour, salt, baking soda in a mixing bowl, the add the semolina & sugar to the sifted ingredients, now add yogurt with a spoon mix the yogurt with the sifted ingredients, adding water in parts and at intervals, first mix well and then start kneading, knead to a smooth and soft dough, cover the dough with a wet cotton napkin and keep aside for 2 hours.

Take medium size balls from the dough, roll each ball between your palm to a round shape, keep the dough ball on your work surface and flatten lightly with your fingers, spread a bit of oil on both sides of the dough ball, roll it into a round shape. In a pan, pour oil for deep frying on medium-high flame, drop the rolled dough in a hot oil and it will start puffing within a minute, when the sizzling of the oil stops, turn over and fry the other side, you can flip once or twice for even cooking.

When it’s light golden or golden, remove the Bhatura and drain on paper towels to remove excess oil. Serve the Bhatura with chole.