![](https://rasoitime.com/wp-content/uploads/Halwai/chole-bhature-recipe.jpg)
Ingredients:
• For chole:
• 250g – garbanzo beans or Chickpeas
• 2 – tea bags
• 2 – cardamom, green and black, small pieces
• Cinnamon stick
• 1/2 tbsp shahi Jeera seeds/cumin
• 1 Clove – Garlic (increase if you like more Garlic)
• 1 small piece – Ginger (finely slit)
• 2 diced – Tomatoes
• 1 – onion, finely diced
• 1-2 – Cloves
• 1 – Mace
• 1-2 – Bay Leaves
• 1/2 tsp – Sugar
• For masala: 2 – Tomatoes
• 2-3 Cloves – Garlic
• A small piece of Ginger
• 1 Onion
• 1/2 tsp – saunf/fennel seeds
• A small piece of dry crushed bread
• 1/2 cup Curd
• Seasoning: 2-3 tbsp – chilli powder (reduce if you want it less spicy)
• 1/2 tbsp – Turmeric powder
• 1.5 tbsp – cumin/jeera powder
• 1 tbsp – saunf/fennel powder
• 2 tbsp – coriander powder
• 1 tbsp – amchur/mango powder (optional)
• 1 tbsp – anardana/pomegranate powder (optional)
• For bhature:
• 3 cups – Refined flour (maida)
• 5 tbsp – semolina (rava)
• Baking powder- 2 tbsp
• 1 cup – Curd (thick)
• 1/2 cup – warm water
• Oil – For deep frying
• Salt – according to taste
• For garnish:
• Coriander – finely chopped
• Spring onions – finely chopped (optional)
• Curd/cream – to swirl on Chole
• Accompaniments: Raita
• Pickled Green chilli or slit raw chilli
• Shallots soaked in Vinegar
• Green chutney
Method:
- For masala:
- Add all the ingredients in the blender and grind to make a fine paste.
- For chole:
- Soak the garbanzo beans (chole) for at least eight hours or overnight.
- When the beans are swollen and easy to break into half, pressure cook them till they are soft and easy to mash.
- While pressure cooking the beans, add the tea bags, black salt, and green cardamom to get the beautiful tea stain on the beans.
- In a heavy bottom wok or kadai, temper jeera seeds, mace, bay leaf, and black cardamom followed by ginger, garlic, and sliced onion.
- Caramelize the onion by adding the sugar.
- Once golden brown, add the diced tomatoes and cook till well mashed.
- Add the masala paste and all the seasoning ingredients and let it cook for about a minute till you get the aroma of all the spices.
- In a blender, add half of the beans and run till they are coarsely ground and not a fine paste.
- Add the remaining beans and the mashed beans to the masala and stir till the spices are well incorporated in the beans.
- Add the water and let it simmer for 10 to 15 minutes.
- Once the oil layer is formed on the top, your chole is just about ready.
- For bhature:
- Sieve together maida, semolina, baking powder, and salt to remove any clumps.
- Make a well and add the curd and oil.
- Gradually bring the flour together and work toward kneading it into a dough.
- Keep adding warm water to bring together the flour.
- Knead the mixture well to form a dough and let it set for 15 to 20 minutes.
- Cover it with a damp kitchen towel and leave it in a warm place.
- After 15 to 20 minutes remove the dough and knead it well on an oiled surface to remove the air and make a clean, soft springy dough.
- Let the dough sit for another 2 hours or you could leave it overnight.
- Make small balls and roll them flat with a rolling pin.
- You could use any round vessel with sharp surface to cut out perfect round bhaturas or just go with your rolling skills.
- In a skillet, add the oil for deep frying.
- The oil should be hot in order to have your bhaturas fluff well, else you might end up having bhaturas oozing oil and not cooked well.
- Prepare bhaturas only when you are about to serve.
- If the oil is hot enough, it will be fast and easy to have well-cooked bhaturas.
- Serve hot with chole.
- Swirl a spoon of fresh cream or ghee on your chole, if you’d like.
- This dish is complete with the accompaniments mentioned, especially the pickled green chillies and vinegar-soaked shallot.
Recipe courtesy of Sify Bawarchi