Ingredients:
Bhature
3 tbsp semolina
8 tbsp room temp water
2 cups ap flour/ maida/ plain flour
1 tsp salt
1 tsp sugar
½ tsp baking powder
2 tbsp cooking oil
3 tbsp room temp. yogurt
Chole
2 tbsp ghee
3 tbsp mustard oil
1 bay leaf
3 dry red chilies
1 tsp cumin seeds
1 cardamom
2 chopped garlic cloves
1 tbsp chopped ginger
1 chopped medium red onion
¾ tsp salt
¼ tsp turmeric
1 tsp red chili
1 tsp ground coriander
4 tbsp tomato puree
750-gram boiled chickpeas
¾ tsp garam masala
3-4 green chili
½ tsp ajwain / caraway
Instructions:
1. Soak semolina in a small bowl with 4 tbsp room temperature water
2. Using a separate bowl, mix ap flour with salt, sugar, baking powder, cooking oil, room temperature plain yogurt
3. Add the soaked semolina to the ap flour mixture along with another 4 tbsp water
4. Knead for 8-10 minutes
5. Coat with oil and cover with saran-wrap and allow 30 minutes of rest
6. After 30 minutes, the dough should create about 10 balls
7. Using a couple drops of oil, flatten it out using your fingers tips
8. Roll out to a round shape that’s medium in size using a rolling pin
9. Deep fry until light golden brown and set aside
10. Add ghee to a pan along with mustard oil, dry red chilies, cumin seeds and cardamom and stir for 30 seconds
11. Continuously stir as you add the chopped garlic, ginger and onion
12. Sauté until light brown
13. Stir in salt, turmeric, red chili, ground coriander and a splash of water
14. Add tomato puree and sauté for 6-7 minutes
15. Add in the boiled chickpeas, garam masala, caraway and green chili
16. Garnish with fresh coriander and thinly sliced ginger before serving
17. Ready to Enjoy!
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