Prepare time : 1 hour, 45 minutes
Ingredient’s list:-
| CHHOLE | BHATURE | MASALA |
|---|---|---|
| chickpeas (soaked): 1.5 cups | maida: 2 cups | oil: 5 tbsp |
| kali elaichi: 1 piece | semolina (sooji): 2 tbsp | cumin: 1 tsp |
| kali mirchi: 6–8 pieces | salt: pinch | garlic chopped: 1/2 tbsp |
| elaichi: 3 pieces | baking soda: 1/4 tsp | ginger chopped: 1/2 tbsp |
| laung: 4 pieces | baking powder: 1/4 tsp | onion chopped: 1 cup |
| tej patta: 1 piece | sugar: 2tsp | turmeric: 1/2 tsp |
| baking soda: 1/2 tsp | curd: 2 tbsp | chilly powder: 1 tsp |
| salt: as per taste | water: as required | coriander powder: 1 tbsp |
| water: 3 cups | chole powder: 1 tbsp | |
| tomato puree (fresh): 1 cup | ||
| salt: as per taste |
STEPs
- Soak chickpeas overnight. In a pressure cooker, add kali elaichi, kali mirch, elaichi, laung, and tej patta. In a pressure cooker, add the soaked chickpeas, baking soda, and 5 cups of water. Boil the chickpeas till they are soft. then keep chickpeas aside.
- For the dough, take maid in a bowl. add salt, curd, Sooji, baking soda, baking powder, sugar and little water. Make a soft dough and let it rest for an hour.
- In a pan, heat oil and add jeera. Add chopped garlic and ginger. Stir it, and then add chopped onions until light brown. Now add turmeric, chilli powder, and coriander powder.
- Stir and immediately add fresh tomato puree. Cook this masala to get the oil out. add salt. Then add a little water and chole. Now cook it till it reduces and thickens up. Cook for 20 minutes. Check for seasoning, and serve hot.
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- Heat up oil in a deep vessel. Apply oil to your hands and pull out a small ball of the dough. Shape it round, and then place it on the kitchen counter. Roll them out and deep-fry them in hot oil. Cook on both sides. Remove and serve hot with chole.
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