How to make chole bhatture?

Part 1: Chole (Spicy Chickpeas)

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned)
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tsp ginger-garlic paste
• 2 green chilies (optional)
• 1 tsp cumin seeds
• 1 bay leaf
• 1-2 black cardamoms (optional)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp amchur (dry mango powder) or a squeeze of lemon
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves for garnish

Preparation:

1. Soak chickpeas overnight (8 hrs). If using canned, skip this.
2. Boil chickpeas with salt and 1 tea bag (for color; optional) until soft. (In pressure cooker: 3-4 whistles.)
3. Heat oil in a pan, add cumin seeds, bay leaf, black cardamom.
4. Add chopped onions. Sauté until golden.
5. Add ginger-garlic paste. Cook for 1-2 mins.
6. Add tomato puree and cook till oil separates.
7. Add spices: turmeric, coriander powder, cumin powder, salt. Cook for 1-2 mins.
8. Add boiled chickpeas and a little of the cooking water. Simmer for 10-15 mins.
9. Add garam masala and amchur. Mix well.
10. Garnish with chopped coriander.

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🔹 Part 2: Bhature (Fried Puffy Bread)

Ingredients:

• 2 cups all-purpose flour (maida)
• 2 tbsp semolina (sooji) – optional, for crispiness
• 1/4 cup plain yogurt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp oil
• Water (as needed)
• Oil for deep frying

Preparation:

1. In a bowl, mix flour, semolina, baking powder, baking soda, salt, and sugar.
2. Add yogurt and oil. Mix.
3. Gradually add water and knead into a soft dough.
4. Cover and rest for 2–3 hours.
5. Divide into small balls. Roll out into 5–6 inch circles.
6. Heat oil in a deep pan. Fry one bhatura at a time. Press with a spoon for puffing.
7. Flip and cook till golden on both sides

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