Chole Bhature

Recipe 

Ingredients

Chickpeas Soaked Overnight – 1 Cup 

 Tea Bags – 1

Garlic sliced-1tsp

Ginger, Julienned – 1 Tbsp + More For Garnishing

 Red Onion, Chopped – 1 Medium

Dried Mango Powder/Amchur – 1 Tsp

Salt To Taste

 Tomato Puree – ¾ Cup

Turmeric Powder- ¼ Tsp

Coriander Powder– 1 Tbsp

 Chana Masala – 2 Tbsp (mixture of pepper,paprika,cumin,cardamom,cinnamon,clove)

 Cumin Seeds – 1 Tsp

Whole Spices:

Bay Leaf – 1

Cinnamon Stick – 1 Stick

 Cloves – 2-3

 Cardamom Pods-2

Cumin Seeds (Jeera) – ½ Tsp

For The Bhature:

All-Purpose Flour/maida) – 1½ Cup

 Semolina/suji – ½ Cup

Baking Powder – 1½ Tsp

Sugar – 2 Tsp

 Salt To Taste

 Oil – 2-3 Tbsp

 Yogurt – ½ Cup

Warm Water As Needed

Method

 Pressure cook the chana with the tea bags, water, salt, garlic cloves and whole spices for 4 whistles on high heat.Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.Let the pressure come off. Discard the spices and tea bags and keep aside. Discard the tea bag.
Heat 2 tbsp oil in a pan, add the cumin seeds and turmeric powder.
When the seeds crackle, add ginger and saute for a minute.
Add onions and saute till the onion is golden brown.
Add amchur and cook for 2 minutes.
Add tomato puree and mix well.Add coriander powder, chana masala. Mix well and cook for 5-6 minutes.
Add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.

For The Bhature:
 Combine the flour, semolina, oil, salt, sugar and baking powder and mix well.Add yogurt and mix well.Knead into a firm dough without using warm water. Apply little oil and cover it with a muslin cloth. Leave it for 2-3 hours.Divide it into 6-8 equal portions. Roll out into an oval shape or round.Heat oil in a pan. Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)

For Serving:
 Garnish chole with ginger slices sauted in drizzle of oil.