Amritsari Chole Bhature

Step 1: Prepare Bhature Dough

In a large bowl, combine 1 cup maida (fine flour), 1 cup wheat flour, 1 vati rava (semolina), salt to taste, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 cup curd, 2 tbsp oil, and 2 tbsp sugar powder. Mix well. Gradually add water and knead into a soft dough. Cover and let it rest for 1-2 hours.

Step 2: Prepare Spice Packet for Chole

Take a small cotton cloth. Add 5-6 cloves, 1 tsp black peppercorns, 2 green cardamoms, 1 black cardamom, 2-3 Tej Patta (bay leaves), 2-3 dried red peppers, 1 tsp cumin seeds, and 2 tbsp coriander seeds. Tie it securely to form a spice packet.

Step 3: Cook Chickpeas

Wash the soaked chickpeas thoroughly. Place them in a pressure cooker. Add hot water, salt to taste, and the prepared spice packet. Close the lid and cook on medium flame until the chickpeas are soft.

Step 4: Roast and Grind Chole Masala

In a pan, dry roast the whole spices: cinnamon, cloves, cumin, green cardamom, black cardamom, black peppercorns, bay leaves, dried red chilies, and coriander seeds until fragrant. Let them cool down completely. Grind the roasted spices into a fine powder in a mixer.

Step 5: Prepare Onion, Ginger, Garlic, and Tomato Paste

Finely chop 4 medium onions using a chopper. Peel and chop ginger and garlic. Make a paste of ginger and garlic. Make a smooth puree of 2 medium tomatoes.

Step 6: Prepare Chole Gravy Base

Heat 3-4 tbsp oil in a pan. Add the finely chopped onions and sauté until golden brown. Add the tomato puree and cook until the oil separates and the water evaporates. Add 3.5 tbsp ginger-garlic paste and mix well. Add 1.5 tsp red chili powder, 1 tsp Kashmiri chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp black masala. Mix all spices well. Add a little water and cook until the oil separates again. Add 1 tbsp besan (gram flour) to the center of the pan, roast it for a minute, then mix it with the rest of the masala. Add a little more water and cook until the gravy is thick and oil separates.

Step 7: Combine Chole and Gravy

Remove the spice packet from the cooked chickpeas. Add the cooked chickpeas to the gravy. Add the chickpea cooking water to adjust the consistency of the gravy. Add salt to taste and fresh coriander for garnish. Bring the chole to a boil, then turn off the gas.

Step 8: Fry Bhature

Take a small portion of the rested dough and roll it into a smooth ball. On a greased surface, roll out the bhatura into an oval or round shape. Heat oil in a deep pan. Carefully slide the bhatura into the hot oil. Continuously pour hot oil over the bhatura with a slotted spoon until it puffs up completely. Once golden brown on one side, flip and fry the other side until golden. Remove and place on a plate.

Step 9: Serve Amritsari Chole Bhature

Serve the hot, crispy bhature with the flavorful Amritsari Chole. Garnish with sliced onions and a lemon wedge.

• Ensure the bhature dough rests for 1-2 hours for best results.

• When frying bhature, continuously pour hot oil over them to help them puff up nicely.

• Adjust spice levels according to your preference.

• For a richer gravy, add a tablespoon of cream at the end.

• You can use only all-purpose flour for bhature if preferred.