Step-by-Step Instructions

1. 1.Boil Chickpeas

   Soak the chickpeas overnight. The next morning, add the soaked chickpeas to a pressure cooker along with 3-4 cups of water, 1 teaspoon of salt, 2 bay leaves, 2-3 star anise, 1 teaspoon of cumin seeds, 2-3 green cardamom pods, and a 1-inch cinnamon stick. Cook for 5-6 whistles or until the chickpeas are tender.

2. 2.Prepare Bhature Dough

   In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup of semolina, 1/2 teaspoon of baking soda, 1 teaspoon of sugar, and 1/2 cup of yogurt. Knead into a soft, elastic dough, adding water as needed to achieve the desired consistency. Cover the dough and let it rest for 1-2 hours.

3. 3.Combine Chole with Gravy

   Once the chickpeas are boiled, add them to a pre-made chole gravy in a pan. Simmer for 5-7 minutes over medium heat to allow the flavors to meld together.

4. 4.Fry Bhature

   Heat 2-3 cups of oil in a deep pan or kadai over medium-high heat. Take small portions of the rested dough and roll them out into oval or round shapes. Carefully slide each rolled bhatura into the hot oil. Gently press with a slotted spoon to help it puff up. Fry until golden brown and puffed on both sides.

5. 5.Serve

   Serve the hot chole bhature immediately with sliced onions.