Chole Bhature

Ingredients

• Salt (to taste)
• Sugar (1 teaspoon)
• Baking powder (1/2 teaspoon)
• Yogurt (1/2 cup)
• All (purpose flour - 2 cups)
• Oil (for deep frying)
• Salt (to taste)
• Garam masala (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1 tablespoon)
• Coriander powder (1 tablespoon)
• Green chili (1, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Tomatoes (2, pureed)
• Onion (1, finely chopped)
• Chickpeas (1 cup, soaked overnight)

Instructions

1. In a pressure cooker, cook the soaked chickpeas with salt until tender. Set aside.
2. Heat oil in a pan and add chopped onions. Sauté until golden brown.
3. Add grated ginger, minced garlic, and chopped green chili. Cook for a minute.
4. Add the pureed tomatoes and cook until the oil separates.
5. Add coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add the cooked chickpeas and simmer for 10 minutes.
7. For the bhature, in a mixing bowl, combine all-purpose flour, yogurt, baking powder, sugar, and salt. Knead into a soft dough.
8. Cover the dough and let it rest for 30 minutes.
9. Divide the dough into small balls and roll them into flat discs.
10. Heat oil in a deep pan and deep fry the bhature until golden brown and puffed.
11. Serve the chole with hot bhature and enjoy!