Chole Bhature

For Bhaturas:

1. Mix all the ingredients mentioned in the right proportions and knead a soft dough. Cover it with a napkin and leave aside for 2 hours. Then, make small balls of the dough. Use a rolling pin and flat surface to flatten the balls into round shapes. 
2. Heat ½ cup of oil in a pan and put your flattened bread into it. The bread will start rising on the hot oil. Flip them once or twice to get a golden brown colour and put them out on paper towels to remove excess oil.

For Chole:

1. Soak the chickpeas in water overnight before cooking. They will double up in size. Put them in a pressure cooker with water and a pinch of salt. Close the lid and cook for 15-20 minutes or 10-12 whistles. Drain the water away and put the chickpeas aside.
2. Meanwhile, you can make a fine paste of ingredients to be added to your curry. Chop 1 tomato, 2 onions, 1 green chilli, 2 garlic cloves, and 1-inch ginger. Mix them in your blender.
3. Now, take a pan and heat it well. Add 3 tablespoons of oil and add the spices: 1 teaspoon cumin seeds, 1 bay leaf, 1 cinnamon stick, 2 cardamoms, and 2 black peppercorns. Add your ground paste after a minute and mix. Saute for 8 to 10 minutes and make sure that your ingredients don’t stick to the pan.
4. Now, you can add the dry spice powders: turmeric powder, coriander powder, and chilli powder. 
5. After 2 minutes, add the boiled chickpeas. Mix well. Pour 1 cup of water and add some salt.
6. Cook on low flame for 10-15 minutes to get a thick gravy. Stir occasionally. Add a bit of garam masala powder on top and serve with freshly chopped coriander leaves.

Chef Tip: Soak your chickpeas well before cooking. Even after boiling, make sure they can be easily crushed. Use the right proportions for the amazing savoury flavour of Chole Bhature.

The spicy, tangy flavours of the Indian masalas can totally brighten your day. The delightful North India Chole Bhature recipe can be a brand new discovery that you will keep coming back to for sure.