Chole Bhature

📝INGREDIENTS

For Chole:

• 1 cup chickpeas (chole) – soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, puréed
• 1 tsp ginger-garlic paste
• 1–2 green chilies – slit
• 1 black tea bag (for color, optional)
• Salt – to taste
• 2–3 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder
• 1½ tsp chole masala or garam masala
• ½ tsp amchur or 1 tsp lemon juice

Bhature:

• 2 cups all-purpose flour (maida)
• ¼ cup curd/yogurt
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 tsp sugar
• 1 tbsp oil
• Water – to knead
• Oil – for deep frying

Recipe

🔥 Chole Method:

-Pressure cook soaked chole with salt + tea bag (optional) for 5–6 whistles, or until soft.

-Heat oil, add cumin seeds, then chopped onions. Sauté till golden.

-Add ginger-garlic paste, chilies – sauté 1 min.

-Add tomato purée + all dry spices. Cook till oil separates (~8-10 mins).

-Add boiled chole (without the tea bag), mash a few for thickness.

-Simmer for 10–15 mins. Add water for desired gravy thickness.

-Finish with amchur/lemon juice and kasuri methi.

🍞 Bhature Method:

-Mix flour, sooji, salt, sugar, baking soda/powder.

-Add curd and oil. Mix and knead with water into soft, pliable dough.

-Cover and rest for 2–3 hours (fermentation makes it fluffy).

-Divide into balls, roll out into medium-thick circles.

-Deep fry in hot oil, pressing gently to puff up. Flip till golden brown.