How to Make Chole Bhatutre ?

In a mixing bowl, combine:

• 1 ½ cups of Refined flour
• 2 tablespoons of Semolina, soaked in water
• ½ teaspoon of Sugar
• Salt to taste
• ½ teaspoon of Oil
• ¼ cup of Curd, beaten
• ½ teaspoon of Baking soda
• Mix all ingredients thoroughly to ensure proper integration.
• Gradually add water as needed and knead the dough until it reaches a smooth and soft consistency without applying excessive pressure.
• Grease the dough with oil, cover it, and let it rest for 1 hour.
• After resting, divide the dough into small balls, ensuring they are free of cracks.
• Roll out each ball slightly thick, applying oil to prevent sticking. Cover and let them rest for an additional 15 minutes.
• Roll the dough balls evenly into circles using a rolling pin, ensuring they are neither too thin nor too thick.
• Heat oil in a deep kadai. Once the oil is sufficiently hot, fry one bhatura at a time.
• Press gently with a spoon to help the bhatura puff up. Once they start to puff, splash oil over them until they puff up completely.
• Flip over and fry the bhatura until they turn golden brown all over.
• Drain the bhature on tissue paper to remove excess oil. Repeat the frying process for all the bhaturas.

For Pressure Cooking Chole:

In a pressure cooker, combine:

• 1 ½ cups of Chickpeas, soaked overnight
• 4-5 Dry Amla
• 1 Dry red chili
• 2 Black cardamom
• Salt to taste
• 1 teaspoon of Baking soda
• 1 Bay leaf
• 2 tablespoons of Tea powder
• Water as required
• Pressure cook for 5 whistles. If tea bags are unavailable, prepare tea decoction separately and add it to the cooker.
• Once the pressure releases, discard the tea bags and set the chole aside. Reserve the remaining water for later use.

For Chole Masala:

In a bowl, combine:

• Black cardamom, Black peppercorns, Green cardamom, Mace, Dry fenugreek leaves.
• Cinnamon stick, Nutmeg, Star anise, Cloves, Fenugreek seeds.
• Dry roast the spices until aromatic. Then add:
• Coriander powder, A pinch of asafoetida, Degi red chili powder, Cumin powder.
• Dry roast the mixture well and transfer it to a grinder jar. Grind into a fine powder and set it aside for further use.
• For Tempering Chole:
• In a kadai, heat ghee. Add the pressure-cooked chole, prepared chole masala, and black tamarind water.
• Mix everything well to ensure the chole doesn't break. Adjust the consistency by adding the remaining chole water.
• Simmer for 15-20 minutes on low flame until the chole absorbs all the flavors.
• Finally, add ginger and ghee. Garnish with ginger, ghee, green chilies, fried potatoes, sliced onion, and coriander sprig.

For Fried Aloo:

• Heat oil in a kadai. Add boiled & cubed potatoes and fry until they turn crisp and golden brown on all sides.
• Once crisp, transfer them to a bowl. Season with salt, degi red chili powder, and dry mango powder. Toss well and set aside for further use.

Chole Bhature is ready to serve.