Ingredients for Chole (Chickpea Curry):
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro leaves for garnish
Ingredients for Bhature (Fried Bread):
- 2 cups all-purpose flour (maida)
- 1/2 cup yogurt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Oil for deep frying
Instructions:
- Chole (Chickpea Curry):
- If using dried chickpeas, soak them overnight in water. Then, drain and rinse them before cooking. If using canned chickpeas, skip this step.
- In a pressure cooker or large pot, add the soaked or canned chickpeas with enough water to cover them. Cook until the chickpeas are tender. If using a pressure cooker, cook for about 3-4 whistles. If using a pot, simmer for about 45 minutes to 1 hour until the chickpeas are soft.
- In a separate pan, heat oil over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and cook until they turn golden brown.
- Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.
- Add the cooked chickpeas along with the water they were cooked in. Adjust the consistency of the curry by adding more water if needed.
- Bring the curry to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to blend together.
- Sprinkle garam masala and mix well. Cook for another 2 minutes.
- Garnish with fresh cilantro leaves and remove from heat.
- Bhature (Fried Bread):
- In a mixing bowl, combine all-purpose flour, yogurt, sugar, baking powder, and salt.
- Mix well and knead the dough until it is soft and smooth. You may need to add a little water if the dough is too dry or more flour if it’s too sticky.
- Cover the dough with a damp cloth and let it rest for about 2 hours to allow it to ferment.
- After the dough has fermented, divide it into small portions and roll each portion into a round shape, about 4-5 inches in diameter.
- Heat oil in a deep frying pan or kadai over medium heat.
- Carefully place one rolled bhatura into the hot oil and gently press it with a slotted spoon. This will help the bhatura puff up.
- Fry until the bhatura turns golden brown and puffs up. Flip it once to cook evenly on both sides.
- Remove the fried bhatura from the oil and drain on a paper towel to remove excess oil.
- Repeat the process with the remaining dough portions.
Enjoy Your meal!!