Ingredients

For the Chole (Chickpeas):

• 1 cup dried chickpeas (soaked overnight)
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 1-inch piece of ginger, grated
• 4-5 garlic cloves, minced
• 2 green chilies, slit
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp amchur or chaat masala
• Salt to taste
• 1 black tea bag (optional, for dark color)
• Fresh coriander leaves for garnish

For the Bhature:

• 2 cups all-purpose flour (maida)
• 1/4 cup semolina (sooji)
• 1/2 cup yogurt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• A pinch of salt
• Warm water (as needed to knead)
• Oil for deep frying

Directions for Chole

1. Cook Chickpeas
   • Drain the soaked chickpeas and pressure cook them with water, salt, and the tea bag (optional) for 3-4 whistles until soft. Discard the tea bag and set aside.
2. Prepare the Masala
   • Add the blended tomato puree, stirring occasionally until the mixture thickens and oil visibly separates. Let them splutter.
   • Add ginger, garlic, and green chilies. Sauté until fragrant.
   • Add onions and cook until golden brown.
   • Add the tomato puree and simmer until the oil separates.
3. Spice it Up
   • To create a robust and flavorful base, combine ground coriander, cumin, turmeric, red chile, and garam masala. Mix well.
   • Add the cooked chickpeas along with their water. Allow the chole to simmer gently for 15-20 minutes, occasionally mashing a few chickpeas to achieve a thick, luscious gravy.
   • Stir in amchur or chaat masala for a tangy kick.
4. Garnish
   • Sprinkle fresh coriander leaves before serving.

Directions for Bhature

1. Prepare the Dough
   • Mix together all-purpose flour, semolina, baking powder, baking soda, and a touch of salt in a mixing dish.
   • Add yogurt and knead into a soft, pliable dough using warm water as needed. Wrap and let it sit for 2-3 hours.
2. Shape and Fry
   • Divide the dough into small balls and roll them into circular or oval shapes.
   • Heat oil in a deep frying pan. Fry the bhature one at a time until puffed and golden brown.

What to Serve with Chole Bhature?

• Sliced onions and lemon wedges
• Pickles for a tangy side
• A tall glass of sweet lassi or salted chaas (buttermilk)

Khushaliben Ramani’s Tips for Perfection

1. Always soak the chickpeas overnight for a creamy texture.
2. Use a tea bag or a pinch of baking soda while boiling chickpeas for added softness.
3. Rest the bhature dough properly to ensure perfect puffiness.
4. Adjust the spices in the chole to your preference for heat and tanginess.