CHOLE BHATURE

🫘 Ingredients

For Chole

• 2 cups chickpeas (kabuli chana)
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 2 tbsp oil
• 1 tsp cumin seeds
• 1½ tbsp chole masala
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp amchur powder
• 1 black tea bag or 1 tsp tea leaves tied in a cloth (optional, for colour)
• 2½–3 cups water
• Salt to taste
• Fresh coriander

For Bhature

• 2 cups maida
• ½ cup semolina (suji)
• ½ cup yogurt
• 1 tsp sugar
• ½ tsp salt
• 1 tsp baking powder
• 1 tbsp oil
• Water as needed
• Oil for deep frying

👩‍🍳 Method

1. Prepare the Chole

1. Soak chickpeas in plenty of water for 8–10 hours.
2. Drain and pressure cook with fresh water, a little salt and the tea bag for 5–6 whistles, until soft.
3. Heat oil in a kadai and add cumin seeds.
4. Add onions and cook until golden.
5. Add ginger-garlic paste and green chillies.
6. Add tomato puree and cook until the oil separates.
7. Add chole masala, chilli powder, turmeric and coriander powder.
8. Add the cooked chickpeas and 2–3 cups of their cooking water.
9. Mash a few chickpeas with the back of a spoon to thicken the gravy.
10. Simmer for 15–20 minutes.
11. Add amchur and garam masala. Garnish with coriander.

2. Make the Bhature

1. Mix maida, suji, yogurt, sugar, salt, baking powder and oil.
2. Add water gradually and knead into a soft dough.
3. Cover and rest for 1–2 hours.
4. Divide into balls and roll each into a medium-thick circle.
5. Heat oil until hot.
6. Carefully slide in one bhatura and press gently with a spoon so it puffs up.
7. Flip and fry until golden.
8. Drain excess oil.

⭐ Tips for Puffy Bhature

• The dough should be soft, not hard.
• Don't roll the bhatura too thin.
• Oil should be properly hot before frying.
• Resting the dough is important for soft, fluffy bhature.

🍽️ Serve With

Hot chole + bhature, sliced onion, green chilli, pickle and lemon. 😋