Chole Bhature

छोले भटूरे · Chole Bhature

Ingredients14

• Dried chickpeas250 g
• Onion, finely chopped1 large
• Tomato, pureed200 g
• Ginger‑garlic paste2 tbsp
• Green chili, slit1
• Chole masala (cumin, turmeric, coriander, garam masala, amch2 tbsp
• Saltto taste
• Oil2 tbsp for cooking, plus for dee
• Wateras needed
• All‑purpose flour (maida)300 g
• Yogurt150 g
• Baking powder1 tsp
• Baking soda1/2 tsp
• Sugar1 tsp

Method

1. Rinse the dried chickpeas and soak them in water with 1/2 tsp baking soda overnight (8‑10 h).
2. Drain, rinse, and pressure‑cook the chickpeas with fresh water until soft (about 20 min); set aside with some cooking liquid.
3. In a pan heat 2 tbsp oil, sauté onion until golden, add ginger‑garlic paste and green chili, cook 1 min; stir in tomato puree and cook 3‑4 min.
4. Add the chole masala, salt, and a cup of the chickpea cooking liquid; simmer 10‑15 min, then add the cooked chickpeas and simmer another 5 min until the gravy thickens.
5. Meanwhile, make the bhature dough: combine flour, yogurt, baking powder, baking soda, sugar, and a pinch of salt; knead with water into a smooth soft dough, rest 30 min.
6. Divide dough into balls, roll each into a 6‑inch circle, deep‑fry in hot oil until puffed and golden; serve the bhature hot with the chole gravy.