For pressure cooking:

  • 1 cup chole,soaked overnight
  • 2 tbsp tea powder(tied in muslin cloth)
  • 1 bay leaf(tej patta)
  • 1 inch cinnamon stick(dalchini)
  • 3 cloves(lavang)
  • 2-3 cup water

 For Chole/chickpea Curry:

  • 1 tsp cumin seeds(jeera)
  • Oil 2-3 tbsp
  • 1 medium sized onion chopped
  • 2 medium sized tomato chopped/tomato puree
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala powder/chole masala
  • ½ tsp mango powder(aamchur)
  • 2 green chilli sliced
  • 1 tbsp ginger-garlic paste
  • Water as required
  • Salt to taste

Preparing Chole masala gravy:

  1. Cook the soaked chole in a pressure cooker with tea bag,water salt and whole spices.cook upto 4-5 whistles on high heat.
  2. Discard the spices and tea bags and keep chole aside.
  3. Heat 2 tbsp of oil in a pan/kadai on medium heat.
  4. Add cumin seeds and ginger-garlic paste sauté for a minute.
  5. Add green chillies and chopped onions cook till it becomes golden brown.
  6. Add tomatoes/tomato puree and saute for 3 to 4 minutes/till oil seperates the side.
  7. Mix in turmeric powder,corriander powder and red chilli powder,aamchur powder and chole masala.cook for 2 minutes.
  8. Next add cooked chole and mix well.
  9. Lastly add salt and water required for the chole gravy.
  10. Cover with lid and cook for 3-4 minutes then turn off the heat.

Ingredients for the bhature:

  • All purpose flour/maida  1½ cup
  • Semolina/suji  ½ cup
  • Sugar  1tsp
  • Baking powder  1tsp
  • Yoghurt  ½cup
  • Oil 2-3 tbsp
  • Salt to taste
  • Warm water as required
  • Oil for deep fry

Preparing Bhature:

  1. In a bowl combine the flour,suji,salt,sugar,oil and baking powder.mix well.
  2. Add yoghurt and mix well into it.
  3. Slowly add small amount of warm water.knead soft and dough.
  4. Cover the dough in wet muslin cloth and keep it in warm place for 3-4 hours.
  5. After some time it will increase in size.Again knead the dough until it becomes smooth.
  6. Divide dough into equal sized portions and make shape of a ball.
  7. Take one and roll out it in circular shape around 5-6 inches.
  8. Heat oil in a frying pan or kadai on medium heat.
  9. Deep fry bhatura until it golden brown.
  10. Drain out bhatura from a pan and place it on a paper napkins to remove the excess oil.
  11. Serve with chole masala,sliced lemon and wedges of onions.