Chole Bhature

Ingredients

• 2 cups chickpeas, soaked overnight
• 2 tbsp Aai cha Chole Masala
• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp amchur (dry mango) powder
• 1 tsp garam masala
• Fresh coriander leaves for garnish
• Salt to taste
• 1 tsp cumin seeds
• 1 black tea bag (for color)
• 2 cups water

For Bhature:

• 2 cups all-purpose flour
• 1/2 cup semolina (sooji)
• 1/4 cup yogurt
• 1 tsp sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp oil
• Water as needed
• Oil for deep frying

Instructions

1. 1 Pressure cook soaked chickpeas with salt, tea bag, and enough water until soft (about 5-6 whistles).
2. 2 Heat oil in a pan and add cumin seeds. Let them splutter.
3. 3 Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for 2 minutes.
4. 4 Add tomato puree and cook until oil separates. Add all dry spices and mix well.
5. 5 Add cooked chickpeas (remove tea bag) and mix well. Add water as needed and simmer for 15-20 minutes.
6. 6 For bhature, mix all dry ingredients. Add yogurt and oil, then knead into a soft dough using water as needed. Let it rest for 2 hours.
7. 7 Divide dough into equal portions, roll into circles, and deep fry until golden brown.
8. 8 Garnish chole with fresh coriander and serve hot with bhature, onion slices, and lemon wedges.