Chole Bhature
Don’t be put off by the huge list of ingredients and the huger number of steps. Chole Bhature will be a sure hit with everyone.
Ingredients
For the Bhature
For the Chole
For the paste
Instructions
For the Bhature
  1. Sieve the maida/all purpose flour with baking soda and salt.
  2. Add the sooji and sugar and mix well.
  3. Add the yogurt and mix again.
  4. Add very little water, just about ½ tbsp and begin to knead by adding water as required to make a smooth and soft dough.
  5. Cover the dough with a wet napkin and keep aside for 2 hours.
  6. Heat oil in a kadai or pan for deep frying.
  7. Make small to medium sized balls from the dough. Keep the balls covered with the wet kitchen napkin.
  8. Using the rolling pin, roll out bhature that’s thicker than the average chapathi.
  9. When the oil is hot enough, place the rolled bhature gently into the oil.
  10. Help the puffing bhature by applying light pressure on it with a slotted spoon. Gently flip it.
  11. When the bhature is light golden, remove and drain on kitchen paper towels.
For the Chole
  1. Drain the water from the chole and cook with water+salt in a pressure cooker or a pot.
  2. Strain the chole and keep aside
  3. Heat oil in a pan.
  4. Add the ground paste and saute till the oil starts to leaves the sides of the paste. Add garam masala. Saute gently.
  5. Add the dry spice powders – turmeric, red chili powder, coriander and dry mango powder.
  6. Stir and saute for a minute.
  7. Add the cooked chole and stir.
  8. Pour water and add salt and stir.
  9. Simmer on a low or medium flame for 12-15 minutes, till the curry thickens (stir occasionally)
  10. Add slit green chilies and chole masala.
  11. Stir and simmer for a minute or two.
  12. Garnish chole with coriander leaves.
  13. Serve chole with onion slices, lemon wedges along with bhature.