Chole Bhature (Delhi)

1½ cups refined flour
¼ cup fine rava (semolina)
2 teaspoons powdered sugar
½ teaspoon baking powder
½ teaspoon baking soda
A pinch of salt
3½ tablespoons dahi
Water, as required
1 teaspoon oil
Oil, for frying

Instructions to make the Bhature

1. In a large parat, mix refined flour, fine rava, powdered sugar, baking powder, baking soda, salt, and dahi.
   
2. Gradually add water and knead into a soft dough (make sure the dough is not shaggy).
   
3. Add 1 teaspoon oil and knead again until the dough is smooth and comes together into a ball.
   
4. Lightly baste the dough with oil on top and rest the dough for 2 hours.
   
5. Divide the rested dough into equal portions and roll into small balls.
   
6. Place them on a greased tray, cover with a damp cloth, and rest for another 20 minutes.
   
7. Heat oil in a large kadhai over medium heat.
   
8. Roll out each dough ball into a bhatura.
   
9. Fry the bhaturas in hot oil until puffed and golden.

Ingredients to make the Chole

250 grams chickpeas, washed
1 tablespoon dried gooseberry (amla)
Water, as required
2 tablespoons tea leaves
1 teaspoon carom seeds
2 black cardamom
3 green cardamom
3 cloves
1 inch cinnamon stick
3–4 whole black peppercorns
2 bay leaves
2½ tablespoons oil
¼ teaspoon ajwain
3 onions, finely chopped
1½ tablespoons ginger garlic paste
1 green chilli, chopped
¼ teaspoon haldi powder
2 teaspoons red chilli powder
1 tablespoon coriander powder
1 teaspoon bhuna jeera powder
4 tablespoons chole masala
3 tomatoes, pureed
salt, to taste
½ tablespoon kasuri methi powder
1 green chilli, slit
1 inch ginger, julienned
2 tablespoons ghee

Instructions to make the Chole

1. In a bowl, soak the washed chickpeas and dried amla in water overnight.
   
2. The next day, drain and transfer the chickpeas and amla to a pressure cooker.
   In a muslin cloth, add tea leaves, black cardamom, green cardamom, cloves, cinnamon, peppercorns, and bay leaves. Tie into a potli.
   
3. Add the spice potli to the cooker with enough water and pressure cook for 4 whistles or until the chickpeas are cooked.
   While the chickpeas cook, heat oil in a kadhai.
   
4. Add ajwain and sauté till fragrant.
   
5. Add chopped onions and cook till light golden.
   
6. Add chopped green chilli and ginger garlic paste. Sauté for 2–3 minutes.
   
7. Add haldi powder, red chilli powder, coriander powder, bhuna jeera powder, and chole masala. Mix well. Add a splash of water to prevent burning.
   
8. Add tomato puree and salt. Cook till oil separates.
   
9. Add a ladle of boiled chickpeas and mash them into the base.
   
10. Add remaining boiled chickpeas along with the reserved water. Simmer until desired consistency is reached.
    
11. Finish with kasuri methi powder and slit green chillies. Mix well.
    
12. Heat ghee separately and pour it over the prepared chole.
    
13. Garnish with julienned ginger.

 

To serve the Chole Bhature

1. On a plate, add the fried bhaturas and a generous helping of the spicy chole.
   Serve with green chutney, sliced onions, and a lemon wedge.
   
2. Add amla and carrot pickle on the side.
   
3. Finish with 2 potatoes that have been boiled, fried, and tossed with salt, aamchur powder, and red chilli powder.