Chole Bhature

Instructions

1. Soak chickpeas: Soak dried chickpeas in water for at least 8 hours or overnight.
2. Cook chickpeas: Drain and rinse the soaked chickpeas. Add them to a pressure cooker with 4 cups of water and cook for 4-5 whistles, or until tender. Alternatively, boil in a pot for about 1 hour, or until tender.
3. Prepare the base: Heat vegetable oil in a pan. Add finely chopped onion and sauté until golden brown. Add ginger-garlic paste and sauté for another minute.
4. Add spices: Add turmeric powder, red chili powder, and chole masala. Sauté for a minute, being careful not to burn the spices.
5. Combine: Add the cooked chickpeas to the pan. Mix well and cook for 15-20 minutes, stirring occasionally.
6. Finish the Chole: Add garam masala, dried mango powder (amchur), and salt. Simmer for another 5 minutes. Adjust salt to taste.
7. Prepare Bhature dough: In a large bowl, combine all-purpose flour, yogurt, baking soda, and salt. Mix well. Add water gradually and knead into a soft and smooth dough. Cover the dough with a damp cloth and let it rest for at least 2 hours.
8. Fry Bhature: Heat vegetable oil in a deep frying pan or kadai. Divide the dough into small portions and roll each portion into an oval or circular shape.
9. Carefully slide the rolled dough into the hot oil and fry until golden brown and puffed up. Flip and cook the other side.
10. Serve: Serve hot Chole with Bhature. Garnish Chole with fresh coriander leaves, if desired.