Chole Bhature

Ingredients

• Chickpeas (Kabuli Chana)1 cup
• Tea bag (optional)1 piece
• Oil4 tablespoons
• Onion2 medium
• Tomatoes2 medium
• Ginger1 inch
• Garlic4 cloves
• Green chilies2 pieces
• Cumin seeds1 teaspoon
• Coriander powder2 teaspoons
• Cumin powder1 teaspoon
• Red chili powder1 teaspoon
• Garam masala1 teaspoon
• Turmeric powder1/2 teaspoon
• Saltto taste
• Coriander leaves2 tablespoons
• Lemon1 piece
• All-purpose flour (Maida)2 cups
• Semolina (Sooji)2 tablespoons
• Yogurt1/2 cup
• Baking powder1 teaspoon
• Sugar1 teaspoon
• Wateras needed
• Oil for deep fryingas needed

Method

1. 1Soak chickpeas overnight in water. Drain and rinse. · 720m
2. 2Pressure cook chickpeas with a tea bag and salt for 20 minutes. Discard tea bag. · 20m
3. 3Finely chop onions, tomatoes, ginger, garlic, and green chilies. · 10m
4. 4Heat oil in a pan. Add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown. · 10m
5. 5Add ginger, garlic, and green chilies. Sauté for 2 minutes. · 2m
6. 6Add tomatoes, coriander powder, cumin powder, red chili powder, turmeric, and salt. Cook until oil separates. · 10m
7. 7Add cooked chickpeas and some water. Simmer for 15 minutes. Add garam masala and mix well. · 15m
8. 8Garnish with coriander leaves and a squeeze of lemon juice. · 1m
9. 9For Bhature, mix flour, semolina, yogurt, baking powder, sugar, and salt. Knead into a soft dough using water. Rest for 1 hour. · 60m
10. 10Divide dough into balls. Roll into discs. · 10m
11. 11Heat oil in a deep pan. Fry bhature until golden and puffed. · 10m
12. 12Serve hot with chole. · 1m