Chole Bhature

Ingredients

For 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

For the Bhature

• 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

Lets Get Cracking

For Chole

1. Put the soaked, washed channa in a cooked with enough water, tea-pouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. 
2. In a mixer, blend together 1/2 tomato, 1 onion and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine.
3. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder.
4. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa. Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens.
5. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. 
6.  Squeeze lemon over channa. Stir in seasoning gently.

For Bhature

1. Mix all the ingredients above and knead well using enough water to make soft dough. Cover it with wet cloth and keep it in a warm place for 2-4 hours.
2. Make a lemon sized ball and roll them out to chapatti sized circles with ¼ cm thickness.
3. Heat oil in a deep frying pan and fry bhaturas till they turn slightly golden and place them on paper towel. Make sure that you don’t fry the bhatures long because you want them to be soft and light golden. 
4. Serve them with Chole and vegetable salad and relish.

Enjoy :) :) :)