Choole Bhature

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Ingredients:
For Bhature:
2 cups maida
1/2 cup suji/ semolina
4 tbsp oil
1 tbsp Sugar
2 tsp salt
4 tbsp curd
soda water/aerated water (at room temperature)
oil for frying the bhaturas

For Choole:

1 cup white chickpeas

2 tsp tea powder

1 nos bay leaf

2 nos cinnamon sticks

4-5 nos cloves

3-4 nos peppercorns

3-4 nos green cardamom

1-2 nos black cardamom

2 nos chopped onions

1 tbsp ginger- garlic paste 

2 nos chopped tomatoes

1 tsp jeera/cumin seeds 

1 tsp coriander powder

1/2 tsp Kashmiri red chilli powder

1/2 tsp Tikhalal red chilli powder

1 pinch asafoetida (hing) 

1 tsp dry mango powder (amchur powder)

1/2 tsp haldi

4 tbsp oil

1 cup chopped coriander leaves

salt as per taste

4-5 cups Water


Serve with:

chopped onions

pickles


Recipe:

Making Bhature:

1. In a large mixing bowl add maida and suji.
2. Now add sugar, salt and oil to the mixture and start mixing well.
3. Add curd and mix well.
4. Next add soda water to the mixture and start kneading the flour. Prepare a soft dough.
5. Cover the dough with moist cloth for 15-20 minutes.
6. After 20 minutes, knead the flour again by dusting the flour over it.
7. Make small rolls out of the dough and start rolling the balls using the rolling pin to a normal chapati size.
8. Now heat the oil in a kadai and fry the bhaturas one by one.
9. Remove the bhaturas on absorbent kitchen tissues.


Making Choole:

1. First rub and rinse chickpeas a couple of times in water. Then soak them in enough water overnight or for 7 to 8 hours. Next day they will be double in size.

2. In a pressure cooker add the chickpeas. Add 3 cups water and salt. You can also add a pinch or two of baking soda while cooking them. Addition of baking soda is optional.

3. In a muslin cloth add 2 tsp of tea powder and tie the cloth tight. See to it that there is no hole in the cloth. Put this tea cloth inside the pressure cooker. This will help to get Choole its nice color.

4. Cover and pressure cook chickpeas for 10 to 12 whistles or for about 15 to 20 minutes or till they are tender and cooked well. Once the pressure settles down on its own then open the lid of pressure cooker and check if the chickpeas are cooked well or not. It is important to cook them till they are soft and have a melt in the mouth texture. Remove the tea muslin cloth and discard the same. Keep this boiled chickpeas aside for cooling.

5. In a kadai, add 2 tbsp oil to heat. Add cinnamon sticks, cloves, peppercorns, green cardamom, black cardamom, chopped onions and ginger- garlic paste. Saute the onions till they are soft.

6. To this add chopped tomatoes. Saute till tomatoes are soft and mushy. Switch off the flame and let the mixture cool down for sometime.

7. Make a fine paste in a grinder or blender. No need to add water while making the paste as the juice of the tomatoes will help in making the paste. keep the jar aside.

8. In the same kadai, add 2 tbsp oil to heat. Add jeera seeds and bay leaf. 

9. Next add the ground masala paste.Saute for 8 to 10 minutes or more till the oil starts to leave the sides of the masala paste. The paste will also thicken and become glossy.

10. Then add all the dry spice powders – turmeric powder, red chili powder, coriander powder, asafoetida (hing) and dry mango powder (amchur powder).

11. Mix the spice powders very well and saute for a minute or two.

12. To this add the boiled chickpeas along with its water from the cooker.Mix well.

13. Pour 1 cup water or add as required. Addition of water depends upon the consistency you want.Add salt as required and stir again.

14. Cover and simmer the gravy on a low to medium flame for 12 to 15 minutes or till the gravy thickens.

15. Take 1/4 cup of chickpeas from the gravy and mash some chickpeas in a blender. Add the blended peas back to the gravy. This helps in thickening the gravy.

16. Finally add 1 slit green chili and 1 teaspoon garam masala powder or chole masala powder. Mix well and cover and let it cook for 5 more mins.

17. Switch off the flame and garnish with coriander leaves. You can also garnish with few ginger julienne.

18. Serve choole with hot bhaturas along with chopped onions and pickles.

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