Soak the chickpeas overnight or for at least 8 hours. Drain and rinse.
In a pressure cooker or large pot, cook the soaked chickpeas with water and 0.5 teaspoon salt until tender. This usually takes about 15-20 minutes in a pressure cooker after the first whistle.
For Chole: Heat 3 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
Pour in the tomato puree. Cook, stirring occasionally, until the oil starts to separate from the mixture (about 5-7 minutes).
Add chole masala, turmeric powder, red chili powder, coriander powder, cumin powder, and dry mango powder. Cook for another 2-3 minutes, stirring continuously.
Add the boiled chickpeas to the spice mixture. Add the remaining 1 teaspoon of salt and enough water (from the chickpea cooking or fresh) to get a desired consistency. Bring to a boil, then reduce heat and simmer for 10-15 minutes, allowing flavors to meld.
Stir in garam masala and kasuri methi. Garnish with fresh coriander leaves.
For Bhature: In a large bowl, combine all-purpose flour, semolina, sugar, the remaining 0.5 teaspoon salt, and baking powder.
Add yogurt and 2 tablespoons of vegetable oil. Gradually add warm water and knead into a soft, smooth dough. The dough should be slightly sticky. Add more water or flour if needed.
Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for at least 1-2 hours.
Divide the rested dough into equal small balls.
Heat the remaining 500ml vegetable oil for deep frying in a deep pan or wok over medium-high heat until hot (around 175-180°C or 350-360°F).
Lightly grease your rolling pin and surface. Take one dough ball and roll it into an oval or round shape, about 6-8 inches in diameter. Do not roll it too thin.
Carefully slide one rolled bhature into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, flip and fry until golden brown on both sides. This takes about 30-60 seconds per side.
Remove the fried bhature and drain excess oil on paper towels. Serve hot with Chole.
Cook this in the app — save it & get tonight’s menu
Get the app
