Chhole Bhature । छोले भटूरे

Chhole Bhature is India’s No. 1 selling Breakfast!Chickpea or Kabuli Chana or Chhole, as it is popularly known, is a North Indian spicy curry and is usually served with fried flatbreads - Bhature.
Freshly roasted and ground spices add to the flavours of this curry. The secret of a good curry also lies in cooking the chickpeas with the spices for a long period.
Here is my recipe of this favourite Punjabi Chhole Bhature!

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Chhole Bhature
Preparation Time: 30 minutes + Soaking Time
Cooking Time: 40 minutes
Serves: 4
Ingredients:
2 cups Chickpea
1 Tea Bag
1 Bay Leaf
1 pinch Baking Soda
1 tsp Salt
3 cups Water
For the Masala:
1 tsp Cumin Seeds
2 tbsp Coriander Seeds
5 Black Cardamoms
7-8 Cloves
1 tbsp Black Pepper
1/4 Mace Flower
1/4 tsp Nutmeg
1/4 tsp Carom Seeds
1/8 tsp Asafetida
1/2 tbsp Kasuri Methi
For the Dough:
2 cups Flour
2tbsp Curd
1/4 tsp Salt
1tsp Baking Powder
1 tbsp Oil
For the tempering:
3 tbsp Oil
1/8 tsp Asafetida
1/2 tsp Cumin Seeds
1 stick Cinnamon
1 Bay Leaf
1 tbsp Finely chopped Ginger
Slit green Chilies
fine chopped Onion
1 tbsp Ginger Garlic Paste
3 tbsp Water
1/2 cup Tamarind Water
Method:
Soak the chickpeas over night.
Drain the water. Add 3 cups fresh water, 1 tsp salt, a pinch of Baking soda, bay leaf and a tea bag and pressure cook till the chickpea is soft and mushy.
Dry roast all the spices mentioned for the masala except the Asafetida and Kasuri Methi till fragrant and lightly coloured.
Remove from heat, add the kasuri methi and the asafetida and turn till it turns fragrant.
Grind to a powder.
Heat the oil in a pan. Add the cumin seeds, cinnamon and bay leaf. Allow to splutter.
Add the finely chopped ginger and slit green chilies. As they turn fragrant, add the chopped onions. Cook till golden.
Add 3 tsp of the powdered spices and mix well. Add a little water and allow the masalas to cook. As the oil comes up on the surface, add the boiled chickpea with the water and mix well. Add the tamarind water and cook for at least 20 minutes for all the flavours to infuse.
Serve with Bhature.
For the Bhature, take the flour in a bowl. Make a well. Add the yoghurt, salt, baking powder and mix. Add water and knead to a smooth dough. Rest the dough for at least 20 minutes and knead again for 2 minutes.
Divide the dough into balls and roll out to round discs.
Heat at least 3” oil in a pan.
Add the rolled bhature to hot oil and press down. As the bhature swell up, turn and cook on the other side till lightly colored.
Remove from oil. Make more.
Serve Bhature with chhole. Onion rings and lemon wedges

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