Chole Bhature

A combination of spicy chickpea curry (chole) and deep-fried leavened bread (bhature).

Ingredients:

• For the Chole (Chickpea Curry):

  • Dried chickpeas, 1 cup, soaked overnight

  • Onion, 1 large, finely chopped

  • Tomato, 2 medium, pureed

  • Ginger-garlic paste, 1 tablespoon

  • Green chili, 1-2, chopped

  • Cumin seeds, 1 teaspoon

  • Bay leaf, 1

  • Cinnamon stick, 1-inch piece

  • Black cardamom, 1

  • Cloves, 2-3

  • Red chili powder, 1 teaspoon

  • Turmeric powder, 1/2 teaspoon

  • Coriander powder, 1 teaspoon

  • Garam masala, 1 teaspoon

  • Chole masala, 2 teaspoons (optional)

  • Amchur (dry mango powder), 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves, for garnish

  • Oil, 2 tablespoons

• For the Bhature:

  • All-purpose flour, 2 cups

  • Semolina (sooji/rava), 2 tablespoons

  • Yogurt, 1/2 cup

  • Baking powder, 1 teaspoon

  • Baking soda, 1/4 teaspoon

  • Salt to taste

  • Warm water, as needed

  • Oil, for deep frying

Instructions:

1. Prepare the Chole:

   • Drain and rinse the soaked chickpeas, then cook in a pressure cooker or pot with water and salt until soft.

   • In a pan, heat oil and add cumin seeds, bay leaf, cinnamon stick, black cardamom, and cloves.

   • Add chopped onion and sauté until golden brown.

   • Add ginger-garlic paste and green chilies, and cook for a minute.

   • Add pureed tomato and cook until the oil separates.

   • Mix in red chili powder, turmeric powder, coriander powder, garam masala, chole masala (if using), and salt.

   • Add the cooked chickpeas along with some of their cooking water. Simmer for 15-20 minutes until the gravy thickens.

   • Stir in amchur powder and garnish with fresh coriander leaves.

2. Prepare the Bhature:

   • In a mixing bowl, combine all-purpose flour, semolina, baking powder, baking soda, and salt.

   • Add yogurt and gradually incorporate warm water to form a smooth, soft dough.

   • Knead for a few minutes, cover, and let the dough rest for 1-2 hours.

   • Divide the dough into small balls and roll each into an oval or round shape.

   • Heat oil in a deep frying pan and fry each bhatura until puffed up and golden brown on both sides.

3. Serving:

   • Serve hot chole with freshly fried bhature, and accompany with sliced onions, lemon wedges, and pickle.