- 1 cup kabuli chana, soaked overnight
- 1/2 tsp jeera
- 1 onion, finely chopped
- 1/2″ piece of adrak, grated
- 2 cloves of lehsun, grated
- 2 tsp chole masala
- 2 tsp chilli powder
- 2 tsp amchur powder
- 1/4 tsp haldi
- 1 tbs pdhania powder
- 1 tsp jeera powder
- 2 tbsp oil
- Salt to taste
- 1/2 cup maida
- 1/2 cup potatoes, boiled and grated
- 1 1/2 tsp oil
- salt to taste
- Oil for deep-frying
- 1 onion, sliced
- 4 lemon wedges
- Pressure cook Kabuli chana till 3 whistles until they are soft. Drain and keep aside.
- Heat oil in a pan, add jeera seeds. When seeds crackle, add chopped onion, adrak and Lehsun and sauté till the onion is golden brown.
- Add chole masala, chilli powder, amchur powder, haldi powder, Dhaniya powder, jeera seed powder and salt and sauté for another minute.
- Add Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside.
- Combine the flour, potato, 1½ tsps of oil and salt and knead into firm dough without using any water
- Cover with a wet muslin cloth and rest the dough for 10 minutes.
- Divide the dough into 4 equal parts and roll out into circles of 5″ diameter.
- Deep fry in hot oil till bhaturas puff up and both sides are golden brown.
- Serve hot with chole, sliced onion and lemon wedges.
- While frying bhature, press the centre lightly with a frying spoon so as to help it to puff up.
- Chole masala is a blend of spices which is readily available at most grocery stores.