Name: Chole Bhature recipe by Anju Bhagnari at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For Bhature- 2 cups Maida; 1/2 cup curd ( Use as per needed to knead a soft dough ); Salt to taste; 1 Teaspoon oil; For Chole- 2 cups Kabuli Chana; 2 big onions, sliced; 2 tomatoes, chopped; 1 green chilli; 1 teaspoon ginger garlic paste; 1 teaspoon red chilli powder; 1 teaspoon jeera powder; 1 teaspoon dhania powder; 1 teaspoon garam masala powder; 1/2 teaspoon haldi; 1 teaspoon chole masala; Salt to taste; Water as needed; Oil for Deep frying; To serve- lemon slices and onion roundels

Ingredients Serving: 6

For Bhature- 2 cups Maida
1/2 cup curd ( Use as per needed to knead a soft dough )
Salt to taste
1 Teaspoon oil
For Chole- 2 cups Kabuli Chana
2 big onions, sliced
2 tomatoes, chopped
1 green chilli
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon jeera powder
1 teaspoon dhania powder
1 teaspoon garam masala powder
1/2 teaspoon haldi
1 teaspoon chole masala
Salt to taste
Water as needed
Oil for Deep frying
To serve- lemon slices and onion roundels

Instructions

Chole Recipe-Soak 2 cups chole overnight.
Next morning add salt, 1/2 teaspoon red chilli powder, 1/4 teaspoon haldi, 1/2 teaspoon garam masala to them.
Boil them in a pressure cooker in 4-5 cups of water for 3 whistles on full flame.
They will become soft and cooked to 95 %.
To make the gravy, heat 2 tablespoon oil in a pressure cooker.
Add in the sliced onion.
Let cook on slow flame for about 10 minutes till golden brown. Stir occasionally.
Add in dry masalas like 1 teaspoon jeera powder ,salt, 1 teaspoon dhania powder, 1/2 teaspoon garam masala, 1/2 teaspoon red chilli powder, 1 teaspoon chole masala and 1 teaspoon ginger garlic paste.
Fry for 1 minute and add in the tomatoes and green.chilli.
Cook till the tomatoes look done.
Add in 1 cup water.
Pressure cook for 1 whistle on full flame.
After the pressure is removed , blend the gravy with a hand blender.
It will look like this.
Add in the boiled chole and keep on slow flame to fry a bit for about 10 minutes with a lid on.
Add in 1 cup water and pressure cook for 1 whistle so that the chole take in all the flavors of the gravy.
Let the pressure remove on its own and The chole are ready to be served.
Bhature Method- Take the maida , curd, salt to taste and 1 teaspoon oil in a big bowl.
Knead to a soft dough.
Let it stand undisturbed for about 3 hours ( in summers ) or 5 hours ( In winters ) till it swells up quite a bit.
Heat oil in a pan to fry the Bhature.
Meanwhile, take a small ball of dough and roll just like we do for rotis / Puris.
Use flour to dust while rolling as the dough will be quite soft.
Fry them on low to medium heat.
Press with a slotted spoon so that the Bhatura plumps and swells up.
Fry till both sides turn golden brown.
Remove on tissue paper so that excess oil is removed. Serve hot.

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