Chole Bhature

1. 1
   prep · ~480 min

   Soak the chickpeas overnight.

   Wash the chickpeas well and soak them in plenty of water for 8 hours or overnight.

2. 2
   pressure cook · ~30 min

   Pressure cook the chickpeas.

   1.Drain the soaked chickpeas and add them to a pressure cooker with 4 cups water.

   2.Tie the tea leaves in the muslin cloth and add the pouch to the cooker.

   3.Cook until the chickpeas are very tender, about 20 to 25 minutes after full pressure.

   4.Discard the tea pouch and reserve the chickpeas with their cooking liquid.

   TIPSoft chickpeas make the curry creamy, so cook them until they mash easily between your fingers.
3. 3
   knead · ~8 min

   Knead the bhature dough.

   Mix all-purpose flour, semolina, yogurt, sugar, baking powder, 1 tbsp oil, and 0.25 tsp salt in a bowl. Add water little by little and knead to a soft, smooth dough.

4. 4
   rest · ~120 min

   Rest the dough.

   Cover the dough and let it rest for 2 hours at room temperature.

   TIPA relaxed dough rolls more easily and helps the bhature puff better.
5. 5
   saute · ~15 min

   Cook the masala base for chole.

   1.Heat 2 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for 30 seconds.

   3.Add onion and cook until golden, 6 to 7 minutes.

   4.Add ginger, garlic, and green chili, then cook for 1 minute.

   5.Add tomato and cook until soft and jammy, 5 to 6 minutes.
6. 6
   saute · ~1 min

   Add the spices.

   Stir in coriander powder, cumin powder, red chili powder, turmeric powder, garam masala, dry mango powder, and 0.25 tsp salt. Cook for 1 minute until fragrant.

   TIPKeep the heat medium-low once the powdered spices go in so they do not burn.
7. 7
   simmer · ~15 min

   Simmer the chole.

   Add the cooked chickpeas along with 1.5 cups of their cooking liquid. Mash a few chickpeas with the spoon and simmer for 12 to 15 minutes until the curry thickens.

8. 8
   garnish · ~1 min

   Finish the chole with lemon juice and cilantro.

   Turn off the heat and stir in lemon juice and chopped cilantro.

9. 9
   prep · ~10 min

   Divide and roll the bhature.

   Knead the rested dough briefly, divide it into 4 equal balls, and roll each one into an oval or round disc of medium thickness.

   TIPDo not roll them too thin or they will turn crisp instead of soft and puffy.
10. 10
    fry · ~12 min

    Fry the bhature.

    1.Heat oil for frying in a deep kadai over medium-high heat.

    2.Slide in one rolled bhatura carefully.

    3.Press gently with a slotted spoon so it puffs, then flip and fry the other side until lightly golden.

    4.Remove and drain, then repeat with the remaining dough.

    TIPThe oil should be hot enough that the dough rises right away, but not so hot that it browns before puffing.
11. 11
    serve

    Serve the chole hot with bhature.

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