Chole Bhature

Ingredients:

For bhature:

1. Plain flour 200g

2. Semolina 2 tbsp

3. Curd 3 tbsp

4. Sugar ½ tsp

5. Salt as per taste

6. Baking powder ½ tsp

7. Baking soda ¼ tsp

8. Water 100ml (or as required)

9. Vegetable oil for frying bhature

For chole masala:

1. Cumin seeds 1tsp

2. Coriander seeds 2tsp

3. Black peppercorn ½ tsp

4. Cinnamon stick 1 inch

5. Large cardamom (whole) 4

6. Green cardamom (whole) 3

7. Cloves 7-8

8. Bay leaves 2

9. Mace ½

10. Nutmeg small piece

11. Carom seeds ¼ tsp

12. You can add dry red chilli also which I skipped for less spicy chole

For colour and flavour to chola while boiling (will go in a pouch):

1. Chickpea 1 cup (washed and soaked overnight)

2. Bay leaves 2

3. Green Cardamom 2

4. Large cardamom 2

5. Cloves 10

6. Baking soda ½ tsp

7. Black pepper whole 1 tsp

8. Cinnamon stick 1

9. Tea leaves 1 tbsp or 1 teabag.

10. Salt to taste

11. Muslin cloth for bundling spices

For Chole:

1. Cooked chickpea

2. Tomato 2 medium (grated)

3. Onion 1 medium (finely chopped)

4. Garlic paste ½ tsp

5. Ginger 1 inch (julienned)

6. Coriander powder 1 tsp

7. Dry mango powder 1 ½ tsp

8. Red-chilli powder ½ tsp

9. Turmeric ½ tsp

10. Asafoetida 1/8 tsp

11. Dry fenugreek leaves 1 tsp

12. Cumin seed 1 tsp

13. Prepared chole masala 1 tbsp

14. Sunflower oil 3tbsp

15. Salt as per taste

Method:

For Bhature:

In a mixing bowl take flour and semolina. Mix well and add baking powder, baking soda, sugar, and salt. Mix well. Add curd and knead lightly adding little water at a time for 4-5 minutes. Slap the dough for 3-4 minutes so that the dough becomes soft and non-sticky. Cover with cling film or damp cloth and keep aside for 2 hours.

Knead lightly and divide the dough into equal sized balls. Keep in a lightly greased plate covered with clean damp muslin cloth or kitchen towel. Put few drops of oil on a clean surface. Place one dough ball and stretch by tip of fingers. Roll out into oblong shape. Heat oil up to 180C. Carefully slide the bhature from the opposite side of the pan. Press until it puffs up. Fry on high heat until both sides are golden brown.

For chole masala:

Lightly dry roast all the spices for 1 minute and grind them into powder.

For colour and flavour to chola while boiling (will go in a pouch):

In muslin cloth place all the spices and tea leaves except salt and baking soda. Make bundle. Place chickpea and spice bundle in a pressure cooker. Add water up to 1 inch above the chickpea. Add little salt and baking soda. Cook on high heat upto 1 whistle and lower to medium heat and cook until 2-3 whistle. Let it cool a bit and remove the bundle and strain chickpea. Keep the water for later use.

For Chole:

Heat oil in medium heat. Add cumin seeds and let it crackle. Add garlic and fry for 1 minute. Add onion and fry until it becomes translucent. Add coriander powder, red chilli powder, turmeric and fry for 3 minutes. Add asafoetida, dry fenugreek leaves and fry for a minute. Add grated tomatoes and stir for a minute. Add salt and cook until tomatoes are well cooked, stirring occasionally. Add cooked chickpea and mix everything gently. Add dry mango powder, prepared chole masala. Mix gently and add strained water form the chickpea (2- 3 ladle). Stir and cover. Simmer for 5 minutes. Drizzle 2tbsp ghee (optional). Chole is ready. Garnish with ginger julienne and chopped coriander leaves.

Enjoy!