Chole Bhature

Ingredients

• 1 cup Kabuli Chana (Also known as chickpeas or garbanzo beans)
• 1.5 medium Onions (Medium size)
• 1 unit Bay leaves
• 1 unit Black cardamom pods
• 2 unit Green cardamom pods
• 1 tbsp Sugar
• 0.75 tsp Garam masala
• 1 tsp Amchoor (dried mango powder)
• 2 unit Tea bags
• 1 inch Cinnamon stick
• 1 tsp Jeera (cumin seeds)
• 0.5 tsp Kasuri methi (dried fenugreek leaves)
• 1 tsp Ginger garlic paste (Heap)
• 0.5 tsp Cumin powder
• 1.25 tsp Red chilli powder
• 1.5 cup Oil (For deep frying, sautéing, and kneading)
• 2 unit Green chillies
• 1 tbsp Coriander leaves
• 4 tbsp Curd
• 4 cup Water
• 0.5 tsp Baking soda
• 1 tsp Baking powder
• 2 cup Maida (all-purpose flour)
• 1.5 cup Tomato paste
• 1 tsp Coriander powder
• 0.5 tsp Turmeric
• 1.5 tsp Salt

Instructions

1. 1Soak the kabuli chana overnight in water. The next day, cook it in a pressure cooker with 3 cups of water, tea bags, 1/4 teaspoon of baking soda, and 1 teaspoon of salt. Cook until the chickpeas are tender. Once the cooker has cooled, remove the tea bags and set the chickpeas aside.
2. 2In a large bowl, combine maida, sugar, 1/4 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 4 tablespoons of oil, and 4 tablespoons of curd. Gradually add water and knead the mixture into a soft dough. Coat the dough with oil, cover with a napkin or plastic sheet, and let it rest for 5 to 6 hours.
3. 3In a small kadai, heat 2 tablespoons of oil. Add the bay leaf, black and green cardamom, cinnamon stick, whole jeera seeds, and kasuri methi. Sauté for 2 minutes. Add the onions and sauté until light brown. Stir in the ginger-garlic paste and sauté for another minute. Add cumin powder, garam masala, amchoor powder, 1/4 teaspoon salt, turmeric powder, red chilli powder, and coriander powder. Sauté for a minute, then add the tomato paste and cook until the oil separates. Add the cooked chana, cover, and cook for 10 minutes. The chole is now ready.
4. 4In a small kadai, heat 1 tablespoon of oil. Add slit green chillies, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder, and 1/4 teaspoon garam masala. Sauté briefly and pour the tempering over the prepared chole. Garnish with coriander leaves and serve hot with bhature.
5. 5Take the rested dough and divide it into small balls. Roll each ball into a small chapati, slightly larger than a puri, using oil on the rolling surface and pin. Deep fry in hot oil until golden brown. The bhature is ready to be served hot with chole.