Ingredients

Chole

• 1 cup chole (white chickpeas)
• 3 cups water
• 2 tbsp ghee
• 1 inch ginger
• 2 green chillies
• 1 tsp baking soda
• 1/4 tsp red chilli powder
• 2 tsp jeera powder
• 2 tsp anardana powder

Bhature

• 250g flour
• 1 tsp sugar
• 1 tsp baking soda
• 3/4 cup curd or yoghurt
• salt

Preparation

Chole

1. Wash and soak the chole in water overnight.
2. The next day, drain the water and cook in a pressure cooker with the salt, water and ghee for about 20 mins.
3. Heat the ghee in a wok or kadhai and set it at medium heat.
4. Add the ginger and green chillies. Cook until the ginger starts browning.
5. Add the chana, red chilli, jeera and anardana powder. Cook until it reduces to your desired texture.

Bhature

1. Add the flour, sugar, baking soda, curd (warm the curd slightly) and a pinch of salt to a mixing bowl.
2. Knead it to a soft and smooth dough.
3. Cover the dough with a wet cloth and keep it for (atleast) 3 hours.
4. Divide the dough into smooth smaller balls. Roll these into a round shape.
5. Heat oil in a wok over medium-high heat for deep frying.
6. Drop the dough into the oil. It will quickly start puffing up. If it doesn't do that, then the oil isn't hot enough or the dough isn't airy enough.
7. Turn the bhatura and fry the other side until both sides are lightly brown or golden.
8. Serve the bhature with the chane, some freshly sliced onions and lemon juice.