Ingredients:

• For chole:
• 250g – Channa
• 2 big – Tomatoes
• 1 big – Onion
• 1 tsp – Ginger-garlic paste
• 50g – Cashew nuts
• 1/2 tsp – khus khus/poppy seeds
• 1/2 tsp – charmagaz
• 1 tsp – Chole masala
• 1/2 tsp – food colour
• Salt to taste
• 1/2 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 2-3 tbsp – oil
• Water if required
• For bhature:
• 2 cups – Maida
• Curd, salt and water as needed
• 1/2 tsp – soda
• 1/2 tsp – Sugar
• 1 tbsp – oil to knead
• 150g oil for frying the poori

Method:

1. For chole: Soak the channa for eight to ten hours or overnight.
2. Pressure cook channa up to 6 whistles.
3. Before making the chole, soak the poppy seeds and charmagaz for 10 minutes.
4. Now grind the onion, tomato, ginger-garlic paste, cashew nuts, soaked poppy seeds, and charmagaz mixture to a fine paste.
5. Heat oil and fry the masala for 10 minutes.
6. Add turmeric, chilli powder, salt, and chole masala, and mix well.
7. Now add the chole with some water and the food colour and mix well.
8. Cook on a low flame for 5 to 10 minutes.
9. Garnish the chole with chopped onion, coriander leaves, and a small slice of lemon.
10. For batura:
11. Knead maida, salt, water, curd, soda, and sugar to make a soft dough.
12. Add 1 tbsp of oil and knead for 5 minutes more.
13. Set aside for two hours.
14. Make small balls of the dough.
15. Roll out into round pooris, dusting with maida.
16. Heat oil in a kadai and fry the poori till it is brown.
17. Serve hot with chole.
18. Note: Make sure the curd used to make the dough is not sour.

Recipe courtesy of Ramya Ganesh