Chole - Bhature Recipe 

Chole bhature is a popular North Indian dish consisting of spicy chickpeas (chole) and deep-fried bread (bhature). Here's a recipe to make it at home:

Ingredients:

For the Chole:

• 1 cup dried chickpeas, soaked overnight

• 2 onions, finely chopped
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• 2 tomatoes, finely chopped

• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder

• 1 tsp red chili powder
• 1 tsp amchur (dried mango powder)
• 1 tsp salt

• 2 tbsp oil
• 2-3 cups water
• 2-3 green chilies, slit

• 1 inch ginger, grated

• 2-3 cloves garlic, minced

• A handful of fresh coriander leaves, finely chopped

• 2-3 cloves garlic, minced

• A handful of fresh coriander leaves, finely chopped

For the Bhature:

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup yogurt

1 tbsp oil

Water, as needed

Oil, for deep-frying

Instructions:

To make the chole, heat oil in a pressure cooker or a large pot. Add cumin seeds and let them crackle. Add the onions and sauté until they turn translucent.

Add ginger and garlic and sauté for a minute. Then add the chopped tomatoes, green chilies, and all the spices. Cook for 2-3 minutes until the tomatoes turn soft.

Add the soaked chickpeas and water, and mix well. Close the lid and pressure cook for about 6-7 whistles or until the chickpeas are soft and tender. If using a pot, cook until the chickpeas are fully cooked and tender.

Once the chickpeas are cooked, check the consistency of the gravy. If it's too thick, add more water to adjust. Adjust salt and spices according to your taste.

Add chopped coriander leaves and let the chole simmer for another 5-7 minutes until the flavors blend well together.

To make the bhature, sift flour, baking powder, and salt in a bowl. Add yogurt and oil and mix well. Knead into a soft and smooth dough using water as needed.

Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Heat oil for deep-frying in a large wok or a deep pan.

Divide the dough into equal-sized balls and roll them out into round discs. The bhature should be neither too thick nor too thin.

Once the oil is hot, carefully slide in the rolled bhature and fry until golden brown and puffed up. Flip over and cook on the other side until golden brown.

Remove the bhature from the oil and place them on a paper towel to remove excess oil.

Serve hot bhature with chole and enjoy!