Chole Bhature

🔥 Prep

• Rinse and soak 200 g Kabuli Chana in enough water for at least 8 hours or overnight.
• After soaking, drain and rinse the chickpeas.
• Peel and finely chop 2 pcs Onion.
• Chop 2 pcs Tomato into small pieces.
• Measure 1 tbsp Ginger Garlic Paste.
• Measure 2 tbsp Chole Masala.
• Prepare 1 pc Tea Bag (optional for color) and have 500 ml Water ready for cooking the chickpeas.
• In a mixing bowl, combine 250 g Maida, 3 tbsp Yogurt, 2 tsp Salt, and enough water (≈100‑120 ml) to form a soft dough; cover and let rest for 30 minutes.
• Have 350 ml Oil ready in a deep pan for frying bhature.

🔥 Cook

• 1. Place the soaked chickpeas, tea bag, and 500 ml Water in a pressure cooker; add a pinch of salt; cook on high heat until 2 whistles, then reduce to medium heat and cook for 10 minutes; turn off heat and let pressure release naturally.
• 2. Remove the tea bag; drain excess water if needed and set the cooked chickpeas aside.
• 3. Heat 2 tbsp of the 350 ml Oil in a large skillet over medium heat; add chopped onions and sauté until translucent, about 4 minutes.
• 4. Stir in 1 tbsp Ginger Garlic Paste and cook for 1 minute1 minute** until fragrant.
• 5. Add chopped tomatoes and cook for 3‑4 minutes until they soften and oil starts to separate.
• 6. Add 2 tbsp Chole Masala, 1 tsp Salt (adjust to taste), and mix well; cook for 2 minutes on medium heat.
• 7. Add the cooked chickpeas to the skillet; pour in about 100 ml of the reserved cooking water (or plain water) to achieve desired gravy consistency; stir to combine.
• 8. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15‑20 minutes, stirring occasionally, until the gravy thickens and flavors meld.
• 9. While the chole simmers, knead the rested dough briefly; divide into 8 equal balls.
• 10. On a lightly floured surface, roll each ball into a circle about 6‑8 inches diameter, keeping thickness ≈¼ inch.
• 11. Heat the remaining oil in a deep frying pan or kadai to medium-high heat (oil should shimmer but not smoke); test with a small dough piece – it should rise to the surface and sizzle immediately.
• 12. Slide one rolled bhature into the hot oil; gently press with a slotted spoon to encourage puffing; fry for about 30 seconds on each side until golden brown and puffed, total ≈1 minute.
• 13. Remove bhature with a slotted spoon, drain on paper towels; repeat with remaining dough, adjusting heat as needed to maintain medium-high heat.
• 14. Taste the chole and adjust salt or spice if needed; garnish with fresh cilantro if desired.

🔥 Serve

• Serve hot chole in a shallow bowl alongside freshly fried bhature.
• Accompany with sliced onions, lemon wedges, and a side of plain yogurt or raita.
• Optionally, serve with pickled carrots or achar for extra tang.
• Enjoy immediately while bhature are soft and puffed.