Step-by-Step Instructions

1. 1.Cook the Bacon

   Lay bacon strips in a cold pan, then turn on the heat. Cook until crispy, rendering out the fat. Remove crispy bacon and chop it finely. Pour the rendered bacon fat into a bowl and save it for later.

2. 2.Prepare the Bhatura Dough

   In a large bowl, combine all-purpose flour, semolina, powdered sugar, baking soda, baking powder, yogurt, salt, chopped crispy bacon, and 2 tablespoons of bacon fat. Mix everything well to incorporate. Gradually add about 3/4 cup of water and mix to form a dough. Knead the dough on a wooden board until the outside becomes smooth. Rub the dough with a little bacon fat, place it in a bowl, cover with a cloth, and let it rest for 1-2 hours.

3. 3.Prepare Chickpeas and Beef

   Soak white chickpeas (Kabuli Chana) in water overnight or for at least 8 hours. Cut boneless beef shanks into cubes. Heat 1 tablespoon of ghee in an Instant Pot on sauté mode. Add the beef shanks and sear them to seal in flavor. Add 1 beef stock cube and mix. Pour in enough water to cover the beef. Close the lid, turn the pressure knob to sealing position, and pressure cook for 25 minutes.

4. 4.Make Tomato Puree

   Chop 5 tomatoes and blend them into a smooth puree. This will be used later in the chhole gravy.

5. 5.Prepare Spice Bag

   On a muslin or cheesecloth, place bay leaves, black cardamom, green cardamom, a cinnamon stick, and two tea bags (or loose tea). Tie it up into a bundle. The tea bags will give the chana a dark color.

6. 6.Cook Chickpeas with Beef

   Once the beef is cooked in the Instant Pot, open it. You will see some scum floating on top; use a strainer to remove as much as possible. Add the soaked chickpeas (along with their soaking water), the prepared spice bag, and 1/2 teaspoon of baking soda to the Instant Pot. Close the lid and pressure cook for another 17 minutes.

7. 7.Prepare Chhole Gravy Base

   Heat a mix of duck and chicken fat (or any preferred oil/ghee) in a pan. Add 1 teaspoon of cumin seeds and 2 chopped onions. Sauté until onions are translucent. Add 2 sliced green chilies, 1 tablespoon chopped ginger, and 1 tablespoon chopped garlic. Continue to sauté until onions are browned and garlic is fragrant. Add 2 tablespoons of chhole masala and mix well. Pour in the pureed tomatoes and sauté. Add some of the liquid (beef and chickpea stock) from the Instant Pot into the pan and mix. Cover and cook for 6-8 minutes.

8. 8.Combine Chhole and Beef

   After 6-8 minutes, open the pan and taste the gravy. Add more chhole masala and salt to taste. Add the cooked beef and chickpeas from the Instant Pot into the gravy. Cover and cook for another 5 minutes. After 5 minutes, open the lid and use the back of a spoon to smash some of the chickpeas to help thicken the sauce.

9. 9.Final Tempering for Chhole

   In a separate small pan, heat 1 tablespoon of ghee. Add some chopped coriander and 1 tablespoon of chhole masala. Fry until fragrant. Pour this tempering into the chhole gravy and mix well. The beef chhole is now ready.

10. 10.Fry the Bhatura

    Divide the bhatura dough into 6 equal portions and roll them into balls. Let them rest on a baking tray for about 15 minutes. To roll out each bhatura, grease your hands and a rolling pin with bacon fat. Roll out the dough into a circular shape, ensuring it's not too thin. Heat oil for deep frying. Carefully drop the rolled bhatura into the hot oil. Press gently with a slotted spoon to help it puff up. Fry until golden brown on both sides. Remove from oil and drain excess.

11. 11.Serve

    Serve the hot beef chhole with the freshly fried bhatura. Garnish with julienned ginger and fresh coriander.