chole bhature

Soak kabuli chana overnight in water. Next day cook it in cooker with 3 cups of water, tea bags, 1/4 tsp baking soda, 1 tsp salt by giving the required number of whistles to cook the chana well. After the cooker cools down, open it & remove the tea bags from it & keep the chana aside.

Next, take a big bowl put maida, sugar, 1/4 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 4 tbsp oil & 4tbsp curd & mix altogether. Finally, add water little by little & knead & beat the dough for 10 minutes & make it into soft dough. Apply oil on all sides of the soft dough & keep this dough aside for 5 to 6 hours by covering it with napkin or thin plastic sheet.

Now, take a small kadai put 2 tbsp of oil into it & put bay leaf, add black & green cardamon, cinnamon stick , whole jeera seeds, Kasuri methi & saute for 2 minutes, add cut onions & saute till the onion is light brown in colour, add ginger-garlic paste saute for a minute. Next add, 1/2 tsp Jeera powder, 1/2 tsp garam masala, Amchur powder, 1/4 tsp salt, 1/4 tsp turmeric powder, 1 tsp red chilly powder & 1 tsp coriander powder & saute for a minute. Then, add tomato puree & saute till oil separates, finally add cooked chana, close the kadai with a lid & cook for 10 minutes & switch off the gas. Chole is ready.

Next, take a small kadai, put 1 tbsp of oil in it, put slit green chilly, 1/4 tsp turmeric powder, 1/4 tsp red chilly powder, 1/4 tsp Garam masala powder, saute & then pour it over the ready chole masala. Sprinkle coriander leaves over it & serve it hot with bhature.

Finally, take the bowl of dough kept aside, make it into balls & roll it into small chapatis bigger than puris by applying oil on the chapati disk & roller & deep fry in oil.

Bhature is ready. Serve it hot with chole.