Piping-hot Choie and fluffy Bhature, this North-Indian combo can never get old.
CHOLE BHATURE
Ingredients
Chole
2 cup chickpeas (chole), soaked overnight and drained
1 tsp tea leaves
½ tsp dried Alma
Salt to taste
2-3 black cardamom
1 medium onion, chopped
1 tbsp ginger paste
¼ tsp turmeric powder
1 tsp red chilli powder
Crushed black pepper to taste
1 tsp ginger powder
1 tsp coriander powder
Black salt to taste.
2 green chillies slit
1 tsp dried pomegranate seeds, roasted and coarsely crushed
¼ tsp dried fenugreek leaves powder
A fresh ginger julienne for garnishing
Bhature
2½ cups refined flour
Salt to taste
1 tsp sugar
½ tsp baking powder
½ cup yogurt
1 tbsp oil + for deep-frying and greasing
Method
1. In a pressure cooker add chickpeas, 6-8 cups water.
2. In a muslin cloth, add tea leaves, dried Alma and tie a knot. Add salt, black cardamom, cover and pressure cook for 4-5 whistle or till fully done.
3. Drain the chickpeas, discard the tea bags and reserve the stock.
4. Sieve together refined flour, salt, sugar, baking powder, add yogurt and mix well.
5. Add warm water and 1 tablespoon oil and knead into soft dough. Set aside for 15-20 minutes.
6. Heat oil in a non-stick pan. Add onion, salt and sauté till golden brown in color.
7. Add ginger paste, turmeric powder, salt, red chilli powder, crushed black pepper, dry ginger powder, coriander powder, black salt, dried pomegranate powder, green chilli slit, dried fenugreek leaves powder and mix well.
8. Discard the muslin cloth and add cook chickpeas and cook for 10 minutes.
9. Heat sufficient oil in a kadai.
10. Divide the dough into equal portions and shape into balls.
11. Grease worktop with some oil and roll each ball into thick discs.
12. Deep-fry each disc in hot oil till light golden and puffed up. Drain on absorbent paper.
13. Garnish chole with ginger julienne and serve hot with, onion rings, green chillies and bhature.
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