Chole Bhature

1. 1

   Step 1

   • a.Prepare the Chickpeas (8 hours soaking + 30 mins cooking)
   • b.Rinse the dried chickpeas and soak them in at least 3 cups of water overnight, or for a minimum of 8 hours.
   • c.Drain the soaking water. In a pressure cooker, combine the soaked chickpeas, 4 cups of fresh water, 1 tsp of salt, the tea bags, bay leaf, cinnamon stick, cloves, and both green and black cardamom pods.
   • d.Secure the lid and cook on high heat for 1 whistle. Reduce the heat to medium-low and cook for 25-30 minutes until the chickpeas are very tender and mash easily.
   • e.Allow the pressure to release naturally. Once safe, open the cooker, discard the tea bags and whole spices. Reserve the chickpeas in their cooking liquid.
2. 2

   Step 2

   • a.Prepare the Bhature Dough (10 mins prep + 2 hours resting)
   • b.In a large mixing bowl, whisk together the all-purpose flour, suji, sugar, 0.5 tsp salt, and baking soda.
   • c.Add the room temperature curd and 1 tbsp of oil. Use your fingertips to mix everything until it resembles coarse crumbs.
   • d.Gradually add lukewarm water (about 0.5 cup) and knead for 5-7 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
   • e.Lightly grease the dough with a few drops of oil, cover it with a damp cloth, and let it rest in a warm place for at least 2 hours to ferment.
3. 3

   Step 3

   • a.Make the Chole Masala (15 mins)
   • b.Heat ghee in a heavy-bottomed pan (kadai) over medium heat. Add the cumin seeds and let them sizzle and become fragrant.
   • c.Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor and color of the gravy.
   • d.Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • e.Add the tomato puree and cook for 6-8 minutes, until the mixture thickens and you see oil separating from the masala at the edges.
   • f.Reduce the heat and add all the spice powders: turmeric, Kashmiri red chili, coriander, chana masala, and amchur powder. Sauté for 1 minute until aromatic.
4. 4

   Step 4

   • a.Combine and Simmer the Chole (15 mins)
   • b.Pour the cooked chickpeas along with their cooking liquid into the pan with the masala. Add the remaining 0.5 tsp of salt and mix well.
   • c.Using the back of a ladle, gently mash a few chickpeas against the side of the pan. This will help thicken the gravy naturally.
   • d.Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 10-15 minutes to allow the flavors to meld together beautifully.
   • e.Crush the kasuri methi between your palms and stir it into the curry along with the chopped fresh coriander. Turn off the heat.
5. 5

   Step 5

   • a.Fry the Bhature (15 mins)
   • b.After the dough has rested, gently knead it for 30 seconds. Divide it into 8 equal-sized smooth balls.
   • c.Heat the 4 cups of oil for deep frying in a kadai over medium-high heat. The oil should be hot (around 180°C / 355°F). To test, drop a tiny piece of dough in; it should sizzle and rise to the surface immediately.
   • d.Lightly grease your hands and the rolling surface with oil (do not use dry flour). Roll a dough ball into an oval or circle about 6-7 inches in diameter, keeping it slightly thicker at the edges.
   • e.Carefully slide the rolled bhatura into the hot oil. Gently press its surface with a slotted spoon to encourage it to puff up completely.
   • f.Fry for about 30-40 seconds, then flip and fry the other side until it's golden brown and crisp.
   • g.Remove with the slotted spoon and drain on a wire rack or paper towels. Repeat for the remaining dough balls.
6. 6

   Step 6

   • a.Serve Immediately
   • b.Serve the hot, fluffy bhature immediately with the prepared chole. Garnish with sliced onions, ginger juliennes, and a lemon wedge on the side for an authentic and delicious meal.

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