1 cup chana/white chickpeas (soaked in water overnight)
4 tbsp of oil
2 bay leaves
2 whole dried red chilli
Pinch of asafoetida
2 onions finely chopped
1 tbsp of ginger-garlic paste
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 1/2 tbsp of chole masala powder
1/2 tsp of red chilli powder
1 tsp of garam masala powder
1 medium tomato finely chopped
1 green chilli
Salt as per taste
2 cups of water or as required
2 1/2 cup of all-purpose flour (maida)
1 cup of yogurt
1/2 teaspoon of baking powder
Pinch of baking soda
2 tsp of sugar
1 tsp of salt
Oil for deep frying
Water as required
- To make chole, heat oil in a pressure cooker. Once hot enough, add the cumin seeds, bay leaves, dried red chill and asafoetida. Saute till it crackles.
- Now add the chopped onion and fry until it gets golden brown.
- Add the ginger-garlic paste and fry for a minute. In between add the broken green chilli also.
- Now add the turmeric powder, coriander powder, red chilli powder and salt. Cook it for another minute.
- Add the chopped tomatoes and cook till tomatoes get soft.
- Add the chole masala powder and garam masala powder. Cover and cook until the oil starts appearing from the corners.
- Now add the soaked chole and water. Mix well and pressure cook for 6-7 whistles or till the chana is cooked tender.
- Serve hot and garnish with slices of onion and lemon wedge.
- To make bhature, combine the flour, baking soda, baking powder, sugar, salt and yogurt in a big bowl and give it a good mix.
- Now add little water at a time and make a dough. The dough should not be too hard or too soft on touch.
- Now rub little oil on the dough all over and cover with a wet cloth. Let it rest for half and hour.
- Make medium sized ball and keep it aside for 10 mints. Make sure the balls have no holes otherwise the bhature will not puffed up very well.
- Now roll these balls into round shaped rotis. It should not be too thick or too thin.
- Heat oil in a thick vessel and then put it on medium flame. Slide the bhature slowly and keep pressing the centre and edges and it will puff slowly. Now flip over and fry until it gets golden brown. Take it out on an absorbent paper.
- Serve hot with the spicy and tasty chole and enjoy.