For the chole
- 1 cup kabuli chana (white chick peas), soaked overnight
- 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional)
- 1/2 tsp cumin seeds (jeera)
- 1 onion, finely chopped
- 12 mm (1/2") piece of ginger (adrak), grated
- 2 cloves of garlic (lehsun), grated
- 2 tsp chole masala
- 2 tsp chilli powder
- 2 tsp dried mango powder (amchur)
- 1/4 tsp turmeric powder (haldi)
- 1 tbsp coriander (dhania) powder
- 1 tsp cumin seeds (jeera) powder
- 2 tbsp oil
- salt to taste
- 1/2 cup plain flour (maida)
- 1/2 cup potatoes, boiled and grated
- 1 1/2 tsp oil
- salt to taste
- oil for deep-frying
- 1 onion, sliced
- 4 lemon wedges
Method:For the chole
Kabuli chana cooking with tea bag for 3 whistles until they are soft pressure. Drain and keep aside. Discard tea bags.
Heat oil in a pan, add cumin seeds. When the seeds crackle, onions, add ginger and garlic and sauté until onion is golden brown.
Chole masala, chili powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and for a minute sauté.
Kabuli chana and add 1 cup of water and mix well. Simmer for 10 to 15 minutes.
For the bhature
A firm dough without using any water, flour, potatoes, 1 ½ teaspoons of oil and salt and knead the mixture.
Knead the dough very well until it is smooth
Cover with a wet muslin cloth and rest the dough for 10 minutes
Divide dough into 4 equal parts and roll out into circles of 125 mm. Diameter (5 ").
Deep fry in hot oil to puff Bhaturas and both sides are golden brown.
Chole, sliced onion and lemon wedges Serve hot with.
Tips
Bhature frying, while the center lightly with a frying spoon so as to help press it to puff up.
Chole masala is a blend of spices which is readily available in most grocery stores.
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