Chole Bhature 🍲

Chole/ Chickpea curry
Ingredients:
1 and 1/2 cups chickpeas.
3 onions.
3 tomatoes.
2 green chillies.*
Any veg oil.
1 tsp cumin powder.
2 tsp chole masala.
1/2 tsp turmeric powder.
1 tsp red chilli powder.
1/2 tsp garam masala.
1 tsp coriander powder.
1 Tbsp tea leaves.*
1 tsp asoefetida or hing powder.
1 tsp ginger garlic paste.
Fresh coriander leaves.

Method:
- Start by rinsing and soaking your Chickpeas overnight.
- The next day, add the drained chickpeas to a pressure cooker and add enough water and salt and pressure cook for about 5 whistles or so or until they're well cooked.
- Grind your onions to a fine paste and add them to a large pot with 3 Tbsp of oil, 1 tsp of salt and cook off the liquid in it and let it brown a little bit. Then add the ginger garlic paste and cook for a min or so.
- Once they're done add the tomato puree, 1 tsp of salt and cook off the entire liquid until it's jammy and sticking to base of the dish.
- Then add the cumin powder, turmeric powder, red chilli powder, garam masla, chole masala, coriander powder, 2 Tbsp of water and cook it well for 2-3 mins.
- To a saucepan add 1 and a 1/2 cups water and let it come to a boil. Then add 1 Tbsp of tea leaves and boil for a min or 2. Strain it directly into the chole pot and stir well. Let it come to a boil and add the drained and cooked chickpeas to the pot and stir them in the curry. Add more water and water and salt if required.
- Once the curry is ready, take a very small frying pan and add 2 Tbsp of oil. Let it heat up and then add the asoefetida or hing powder and stir it. Then add the slit green chillies and turn off the flame. Pour it onto the curry and stir it in. Your curry is now ready, you can cover it and simmer for some more time too!
Garnish with fresh coriander leaves.

Bhature/Poori:
Makes 12-13
Ingredients:
3 cups a.p flour.
1 tsp salt.
1 tsp sugar.
1 tsp baking powder.
2 Tbsp yoghurt.
3 Tbsp rava/suji.
2 Tbsp oil + more for frying.
Carbonated water/soda*

Method:
- To a cup add the suji or rava with equal parts water and let sit for 10 mins.
- To a large bowl or vessel add the flour, salt, sugar, baking powder and whisk it thoroughly. Then add the soaked rava, yoghurt and mash it into the flour.
- Adding a little at a time pour in the soda and keep trying to make it into one homogeneous dough.
- Now add 2 Tbsp of oil and knead the dough even more. The dough for Bhature needs to relatively wetter and quite soft too. So keep kneading and add more soda if required. This will make it tougher to knead so a pro tip is to keep throwing the dough on the surface (literally) and kneading to help it to stop sticking to your hands.
Keep kneading for a total time of 15-20 mins for a soft and perfect dough.
- After letting the dough it rest for 1/2 hour or so, heat up enough oil for frying.
- Take one piece of the dough, roll it with your hands into a sphere and place it onto your rolling board.
Add 1 tsp of oil and start rolling it into a round or an oval shape. Not too thick not too thin is the way to go, but definitely thicker than a usual roti.
- Once the oil is literally smoking hot, gently place one bhatura into the oil and fry on high heat. Slowly move it around, try spreading the oil on the top of the bhatura and pressing it down into the oil. This should result in a nicely puffed bhatura. Turn it around and fry only until slightly brown.
Serve with hot chole, sliced onions, fried green green chillies and enjoy your perfect dinner! :)