Ingredients

For Chole (Spicy Chickpeas):
1 cup dried chickpeas (soaked overnight)
1 tea bag or 1/2 tsp tea leaves tied in muslin (optional, for color)
3 cups water (for pressure cooking)
2 tbsp oil
1 large onion (finely chopped)
2 tomatoes (pureed)
1 tsp ginger-garlic paste
1 green chili (slit)
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1 tsp chole masala
1/2 tsp amchur (dry mango powder)
Salt to taste
Fresh coriander for garnish

For Bhature (Fluffy Fried Bread):
2 cups all-purpose flour (maida)
1/4 cup curd (yogurt)
1/2 tsp baking soda
1/2 tsp salt
1 tsp sugar
2 tsp oil (plus more for deep frying)
Water as needed to knead dough

Step-By-Step Method

Step 1: Pressure cook soaked chickpeas with tea bag and salt for 5–6 whistles or until soft. Remove tea bag and keep chickpeas aside with water

Step 2: Heat oil in a pan. Add cumin seeds, then sauté onions until golden. Add ginger-garlic paste and green chili. Cook for 2 minutes

Step 3: Add tomato puree, turmeric, coriander powder, and chole masala. Cook until oil separates

Step 4: Add boiled chickpeas along with water. Mash a few for thickness. Simmer for 15–20 minutes. Add amchur and garam masala. Garnish with coriander

Step 5: For bhature, mix flour, baking soda, salt, sugar, and oil. Add curd and knead into soft dough using water as needed. Cover and rest for 2 hours

Step 6: Divide dough into small balls and roll into medium thick discs

Step 7: Heat oil in deep pan and fry each bhatura until puffed and golden. Drain on paper towels

Step 8: Serve hot bhature with spicy chole, sliced onions, and lemon wedges

Manish Tip: Add a pinch of ajwain (carom seeds) to bhature dough for better digestion and enhanced flavor

Nutrition (Per Serving):