Chole Bhature

Ingredients

• For Chole (Chickpea Curry):
• 1.5 cups Kabuli Chana (White Chickpeas), soaked overnight (8-10 hours)
• 1 Tea Bag or a muslin cloth pouch with 1 tsp tea leaves (for color)
• Salt to taste
• 3 tbsp Oil or Ghee
• 1 tsp Cumin Seeds
• 2 large Onions, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2 Green Chillies, slit
• 2 large Tomatoes, pureed
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1.5 tsp Chole Masala Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Amchur (Dry Mango Powder)
• 1/4 tsp Garam Masala
• Fresh Coriander Leaves, chopped (for garnish)
• For Bhature:
• 2 cups Maida (All-Purpose Flour)
• 2 tbsp Suji (Semolina)
• 1 tsp Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 tbsp Curd (Yogurt)
• 1 tbsp Oil
• Warm Water (as needed for kneading)
• Oil for deep frying

Instructions

1. 1

   Prepare Chole (Part 1 - Boil): Drain the soaked chickpeas and rinse well. In a pressure cooker, add the chickpeas, 3-4 cups of fresh water, salt, and the tea bag (or tea leaves in a muslin pouch). Cook for 6-8 whistles on high heat, then reduce to low and cook for another 15-20 minutes, ensuring the chickpeas are very soft. Let the pressure release naturally. Discard the tea bag/pouch.

2. 2

   Prepare Chole (Part 2 - Gravy): Heat oil or ghee in a large kadai or pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chillies, sauté for 1-2 minutes until aromatic. Add tomato puree and cook until the oil separates (8-10 minutes).

3. 3

   Add Spices to Chole Gravy: Add coriander powder, cumin powder, chole masala, red chilli powder, turmeric powder, and amchur. Mix well and cook for 2-3 minutes, adding a splash of water if needed to prevent burning. Add the boiled chickpeas (along with their cooking water) to the gravy. Mash a few chickpeas lightly to thicken the gravy. Add garam masala and a little more salt if required. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

4. 4

   Prepare Bhature Dough: In a large bowl, combine maida, suji, sugar, baking soda, and salt. Make a well in the center and add curd, oil, and warm water gradually. Knead into a soft, elastic dough (it should be slightly sticky). Cover with a damp cloth and let it rest in a warm place for at least 2-3 hours, or until doubled in size. This fermentation is key for fluffy bhature.

5. 5

   Fry Bhature: Heat oil for deep frying in a kadai or deep pan until it's very hot (around 180-190°C or 350-375°F). Grease your hands and a rolling pin with a little oil. Divide the dough into lemon-sized balls. Roll each ball into an oval or circular shape (not too thin).

6. 6

   Deep Fry Bhature: Carefully slide one rolled bhatura into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once it puffs, flip and fry until golden brown on both sides. Remove and drain excess oil on paper towels. Repeat with the remaining dough.

7. 7

   Serve: Garnish the hot Chole with fresh chopped coriander. Serve immediately with hot, fluffy Bhature, a side of sliced onions, green chillies, and lemon wedges. Enjoy this quintessential Punjabi meal!