Ingredients for Chole:
- 1 cup dried chickpeas (or 2 cans of chickpeas)
- 2-3 tbsp oil
- 1 onion, chopped
- 2-3 garlic cloves, minced
- 1 tsp ginger, grated
- 1-2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1 tsp amchur (dried mango powder)
- 1 tsp salt
- 2 cups water
- Coriander leaves, chopped for garnish
Ingredients for Bhature:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup plain yogurt
- 1/2 cup warm water
- Oil for frying
Instructions for Chole:
If using dried chickpeas, soak them in water for 6-8 hours or overnight. Drain and rinse.
Heat oil in a large pot over medium heat. Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes.
Add cumin seeds and sauté for a minute until they start to splutter.
Add coriander powder, garam masala powder, red chili powder, amchur, and salt. Mix well.
Add chickpeas and water. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the chickpeas are soft and tender.
Use a potato masher or the back of a spoon to mash some of the chickpeas to thicken the gravy.
Garnish with chopped coriander leaves.
Instructions for Bhature:
In a mixing bowl, combine flour, baking powder, baking soda, salt, and sugar.
Add yogurt and mix well. Slowly add warm water and knead the dough until it becomes soft and smooth.
Cover the dough and let it rest for 2-3 hours.
Heat oil in a deep frying pan over medium heat.
Take a small portion of dough and roll it into a small circle using a rolling pin.
Carefully place the rolled dough in the hot oil and fry until it puffs up and turns golden brown.
Repeat with the remaining dough.
Serve hot with chole.
I hope you enjoy this recipe!
Pro Tips :
Soak the chickpeas: Soak the chickpeas overnight or for at least 6-8 hours to reduce cooking time and make them easier to digest.
Use tea bags: Adding tea bags or black tea leaves to the chickpeas while boiling will give them a darker color and enhance the flavor.
Use fresh ingredients: Use fresh ingredients such as ginger, garlic, and green chili for maximum flavor.
Cook the spices first: Cook the spices in oil on medium heat until fragrant before adding other ingredients. This step will help infuse the flavors into the dish.
Use a pressure cooker: Cook the chickpeas in a pressure cooker to save time and get tender, evenly cooked beans.
Add amchur powder: Adding a small amount of amchur powder (dried mango powder) at the end of cooking will help balance the flavors and add a tangy taste.
Make the dough in advance: Make the bhatura dough at least 2-3 hours in advance and allow it to rest before rolling it out. This will make the dough soft and pliable and give the bread a fluffy texture.
Use a cast-iron skillet: Fry the bhaturas in a cast-iron skillet to get a crispy, golden exterior and fluffy interior.
Serve with fresh herbs and chutney: Serve the chhole bhature with fresh cilantro or mint and a side of tangy green chutney for added flavor.