Chole Bhature

Instructions

1. 1

   Soak the chickpeas overnight in water. Drain and rinse them before cooking.

2. 2

   In a pressure cooker, add the soaked chickpeas, salt, and enough water to cover them. Cook until they are soft and tender.

3. 3

   Heat 2 tablespoons of vegetable oil in a pan. Add cumin seeds and let them splutter.

4. 4

   Add the finely chopped onion and sauté until golden brown.

5. 5

   Stir in the ginger-garlic paste and cook for another minute.

6. 6

   Add the pureed tomatoes and cook until the oil separates from the mixture.

7. 7

   Mix in the coriander powder, garam masala, and red chili powder. Cook for a few minutes.

8. 8

   Add the cooked chickpeas to the pan and mix well. Adjust salt to taste. Let it simmer for 10-15 minutes.

9. 9

   For the Bhature, mix all-purpose flour, yogurt, baking powder, and a pinch of salt in a bowl. Knead into a soft dough, adding water if necessary.

10. 10

    Cover the dough and let it rest for at least 1 hour.

11. 11

    Divide the dough into small balls and roll them out into circles.

12. 12

    Heat oil in a deep frying pan. Fry the rolled-out dough until they puff up and turn golden brown.

13. 13

    Serve the hot Bhature with the prepared Chole.