Chole Bhature

Ingredients

For chole

• 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

For bhature

• 1/2 cup maida
• 1/2 cup potatoes, boiled and grated
• 1 1/2 tsp oil
• salt to taste
• Oil for deep-frying

For serving

• 1 onion, sliced
• 4 lemon wedges

Method

For chole

• 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.

For bhature

• 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.

Tips

• 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.