Chole Bhature - SK Khazana

Ingredients list for Chole Bhature - SK Khazana

• 1 1/2 cups Chickpeas (kabuli chane) soaked for 6-8 hours and drained
• 2 cups Refined flour
• 1 teaspoon Tea leaves dried
• A few pieces of dried Indian gooseberries
• Salt to taste
• 2 Black cardamoms
• 2 Bay leaves
• 3 tablespoons Oil
• 1 Onion large, finely chopped
• 1 1/2 tablespoons Ginger paste
• A pinch of turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Black peppercorns crushed
• 1/2 teaspoon Dried ginger powder
• 1 1/2 teaspoons Coriander powder
• 1/2 teaspoon Black salt
• 1 tablespoon Dried pomegranate seed crushed
• 4-5 Green chillies slit
• 1/4 teaspoon Dried fenugreek leaf (kasuri methi) powder
• 1 inch Ginger cut into thin strips for garnish
• A pinch of sugar
• 1/2 teaspoon Baking powder
• 2 tablespoons Yogurt
• 1 tablespo Oil

Method

1. Put the chickpeas into a pressure cooker and add 3-4 cups water. Tie up tea leaves and dried Indian gooseberries in a piece of muslin cloth to make a potli, add it to the chickpeas. Add salt. Crush black cardamoms and add. Add bay leave and mix. Cover the cooker and cook under pressure on high heat till 4-5 whistles are given out. Reduce heat and cook further for around 20 minutes.
2. Meanwhile, take refined flour in a large bowl. Add salt, sugar, baking powder, add yogurt and mix well. Add warm water, a little at a time, and knead into soft dough. Add 1 tbsp oil and knead again. Cover with a damp muslin cloth and set aside in a warm place for 1.5-2 hours to prove.
3. Open the lid of the cooker after the pressure has reduced completely.
4. To make the chole, heat oil in a non-stick pan, add onion and sauté. Sprinkle a pinch of salt, mix and sauté till the onion turns golden brown.
5. Add ginger paste, mix and sauté for 1-2 minutes. Take the pan off the heat and add turmeric powder, salt, red chilli powder, crushed black peppercorns, dried ginger powder, coriander powder, black salt, dried pomegranate seeds, green chillies and dried fenugreek leaves powder. Place the pan back on heat and add a little cooked chickpeas liquor and sauté the mixture well.
6. Discard the muslin potli from the cooked chickpeas, add the chickpeas to the onion mixture and mix well. Cook for 6-8 minutes or till the chole becomes a little dry.
7. Drizzle 1 tbsp oil on the bhature dough and knead again. Divide the dough into equal portions and shape them into balls. Drizzle them with a little oil and shape each portion into a smooth ball.
8. Heat sufficient oil in a kadai on high heat.
9. Roll each dough ball into an oblong shape and pat slightly with your fingers. Slide each of them into the hot oil and deep-fry till they puff up and turn golden brown. Drain on absorbent paper.
10. Arrange the bhature on a serving plate. Transfer the chole into a serving bowl, garnish with ginger strips and serve hot with bhature, onion rings and green chillies.