Chole Bhature:
Ingredients for Chole (Chickpea Curry):
- 2 cups chickpeas (kabuli chana), soaked overnight
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1-inch piece of ginger, grated
- 4-5 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil or ghee
- Chopped cilantro leaves for garnish
Instructions for Chole:
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- In a pressure cooker, cook soaked chickpeas with salt until they are tender. Drain and set aside.
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well.
- Add cooked chickpeas to the pan and mix everything together.
- Simmer the chole for about 15-20 minutes, stirring occasionally, until the flavors are well combined.
- Garnish with chopped cilantro leaves before serving.
Ingredients for Bhature (Deep-fried Bread):
- 2 cups all-purpose flour (maida)
- 1/2 cup yogurt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions for Bhature:
- In a large bowl, combine all-purpose flour, yogurt, sugar, baking powder, and salt.
- Gradually add water and knead into a soft dough. Cover the dough and let it rest for about 2 hours.
- Divide the dough into small portions and shape them into balls.
- Roll each ball into a round disc, about 1/4 inch thick.
- Heat oil in a deep frying pan over medium-high heat.
- Carefully slide the rolled dough into the hot oil and fry until they puff up and turn golden brown on both sides.
- Remove the bhaturas from the oil and drain excess oil on paper towels.
- Serve hot with chole.