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Ingredients:
For the Chole (Chickpea Curry):
Chickpeas – 1 cup (soaked overnight or 2 cans of canned chickpeas)
Onion – 1 large, finely chopped
Tomatoes – 2 medium, pureed
Green chilies – 2, chopped
Ginger-garlic paste – 1 tablespoon
Chole masala – 2 tablespoons
Garam masala – 1 teaspoon
Cumin seeds – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Amchur (dry mango powder) – 1 teaspoon
Salt – to taste
Cilantro (coriander leaves) – for garnish
Oil – 2 tablespoons
Water – 2 cups
For the Bhature (Fried Bread):
All-purpose flour (maida) – 2 cups
Semolina (rava) – 2 tablespoons
Baking powder – 1 teaspoon
Sugar – 1 teaspoon
Salt – to taste
Yogurt – 2 tablespoons
Warm water – as needed to knead the dough
Oil – for deep frying
Instructions:
For the Chole:
Prepare Chickpeas: If using dried chickpeas, soak them overnight and pressure cook them until soft. If using canned, just drain and rinse them.
Cook Spices: Heat oil in a pan, add cumin seeds, and sauté for 30 seconds. Add onions and cook until golden brown. Then add the ginger-garlic paste and sauté until fragrant.
Add Tomatoes & Spices: Add the chopped tomatoes and cook until soft. Add the chole masala, garam masala, red chili powder, coriander powder, turmeric powder, and salt. Stir well.
Add Chickpeas & Water: Add the cooked chickpeas to the pan and mix with the spices. Add water to make a gravy-like consistency. Cook for 10-15 minutes on low heat.
Final Touches: Add amchur (dry mango powder) for tanginess, and adjust salt and spice levels. Garnish with fresh cilantro.
For the Bhature:
Make Dough: In a large bowl, combine the all-purpose flour, semolina, baking powder, sugar, and salt. Add yogurt and mix. Gradually add warm water to knead into a soft, elastic dough. Cover the dough with a damp cloth and let it rest for 1-2 hours.
Shape the Bhature: After the dough has rested, divide it into small balls. Roll each ball into a smooth, round ball and then flatten it into a circle or oval shape, about 5-6 inches in diameter.
Fry the Bhature: Heat oil in a deep frying pan over medium-high heat. Once hot, gently slide the rolled dough into the hot oil. It should puff up. Fry until golden brown and crispy, then remove and drain on paper towels.
Serving:
Serve the hot Chole with freshly made Bhature. Optionally, serve with sliced onions, a wedge of lemon, and pickles on the side. Enjoy your meal!
Let me know if you need more details or any other recipes!
Source - OhWomen
