Chole Bhature

Chole (Spicy Chickpeas)
Ingredients:

• 1 cup dried chickpeas (chana) or 2 cups canned chickpeas
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 teaspoons chole masala (or garam masala)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 2-3 tablespoons oil
• Salt, to taste
• Fresh cilantro for garnish
• 1-2 tea bags (optional, for color)

Instructions:

1. Soak Chickpeas:If using dried chickpeas, soak them overnight in water. Drain and rinse.
2. Cook Chickpeas: Pressure cook the soaked chickpeas with water and salt until soft (about 3-4 whistles). If using canned, rinse and set aside.
3. Prepare the Masala: Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown.
4. Add Aromatics: Stir in ginger-garlic paste and green chilies. Cook for 1-2 minutes until fragrant.
   5.Tomato Puree: Add the tomato puree and cook until the oil separates.
5. Spices: Add turmeric powder, coriander powder, red chili powder, and chole masala. Mix well and cook for a few minutes.
6. Combine: Add the cooked chickpeas (and tea bags for color if using), and some water to achieve desired consistency. Simmer for 10-15 minutes.
7. Garnish: Remove from heat, garnish with fresh cilantro, and serve hot.

Bhature (Fried Bread)

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon yogurt
• 1/2 teaspoon baking powder
• Water, as needed
• Oil, for deep frying

Instructions:

1. Make the Dough In a bowl, mix all-purpose flour, salt, yogurt, and baking powder. Gradually add water and knead until you have a soft and pliable dough.
2. Rest the Dough: Cover with a damp cloth and let it rest for 2-3 hours.
3. Roll and Fry: Divide the dough into small balls. Roll each ball into a circle (about 6 inches in diameter).
4. Deep Fry: Heat oil in a deep pan. Fry each bhature until it puffs up and turns golden brown on both sides. Drain on paper towels.
5. Serve: Serve the bhature hot with chole.