Chole Bhature

Ingredients

For chole

1 cup kabuli chana (white chick peas), soaked overnight

1/2 tsp cumin seeds

1 onion, finely chopped

1 tsp grated ginger

1 tsp grated garlic

2 tsp chole masala

2 tsp chilli powder

1/4 tsp turmeric powder

1 tbsp coriander powder

1 tsp cumin powder

2 tbsp oil

salt to taste

water as required

For bhature

1cup plain flour / Maida

1 1/2 tsp oil

2 tbsp curd

salt to taste

oil for deep-frying

Method

Chole:-

Pressure cook the Kabuli chana with water and salt for 3 whistles or until they are soft. Drain and keep aside. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Now add the chole masala, chilli powder, turmeric powder, coriander powder, cumin powder, salt and sauté for another minute. Then add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

Bhature:-

Combine the flour, curd, oil and salt and knead. Add water if required. Knead the dough very well till it is smooth. Cover with a wet muslin cloth and rest the dough for 15 minutes. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.

Serve hot with the chole, sliced onion and lemon wedges.