Chole Bhature - Indian Street Food Style

Step 1: Prepare Chickpeas for Boiling

Add 1 cup of chickpeas (soaked overnight) to a pressure cooker. Add enough water to cover the chickpeas by about 1 inch (approximately 3 cups).

Step 2: Add Whole Spices and Seasoning

Add 2 bay leaves, 1 black cardamom, 4 cloves, 5-6 black peppercorns, 1 star anise, 1 small cinnamon stick, 1 teaspoon turmeric powder, and 1 teaspoon salt to the cooker.

Step 3: Pressure Cook Chickpeas

Close the pressure cooker and cook for 2-3 whistles until the chickpeas are tender.

Step 4: Remove Whole Spices and Mash Chickpeas

Once cooked, open the cooker. Using tongs, carefully remove all the whole spices. Mash a small portion of the chickpeas with a ladle to help thicken the gravy later.

Step 5: Prepare Gravy Base - Heat Oil

In a separate pressure cooker, heat 3-4 tablespoons of oil.

Step 6: Sauté Aromatics

Add 1 teaspoon cumin seeds and 1/2 teaspoon asafoetida (hing powder) to the hot oil. Once fragrant, add 1 large finely chopped onion and 2-3 slit green chilies. Sauté until the onion turns golden brown.

Step 7: Add Ginger-Garlic Paste

Add 1 tablespoon ginger-garlic paste and continue to sauté until the raw smell disappears.

Step 8: Add Dry Spices

Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 tablespoon coriander powder. Mix well and cook for a minute.

Step 9: Add Tomato Puree

Pour in the puree of 2 large tomatoes. Mix thoroughly and cook until the oil separates from the masala.

Step 10: Add Chole Masala

Stir in 2 tablespoons of Chole Masala powder. Mix well.

Step 11: Add Potatoes and Chickpeas

Add 2 medium boiled and diced potatoes to the gravy. Then, add the boiled chickpeas (chole) along with their cooking liquid.

Step 12: Simmer Chole

Mix everything well, cover, and let the chole simmer for 2 minutes to allow the flavors to meld.

Step 13: Garnish Chole

Remove the lid and stir. Garnish with 1 tablespoon crushed dried fenugreek leaves (Kasuri Methi) and 2 tablespoons chopped fresh coriander leaves. Set aside.

Step 14: Prepare Bhature Dough - Sift Flour

In a large bowl, sift 4 cups of all-purpose flour (maida).

Step 15: Add Dry Ingredients to Dough

Add 1/2 cup semolina (sooji), 1 teaspoon Eno fruit salt, and 1 teaspoon crushed carom seeds (ajwain) to the flour.

Step 16: Add Wet Ingredients to Dough

Pour in 2 tablespoons of oil, 1/2 cup whisked yogurt, and 1 teaspoon salt.

Step 17: Add Mashed Potatoes to Dough

Add 2 medium mashed boiled potatoes to the mixture.

Step 18: Knead the Dough

Mix all the ingredients by hand. Gradually add water as needed and knead to form a soft, pliable dough.

Step 19: Rest the Dough

Grease the dough with a little oil, cover it, and let it rest for at least 30-60 minutes to allow it to rise and become soft.

Step 20: Heat Oil for Frying

In a large kadai or deep pan, heat enough oil for deep frying the bhature.

Step 21: Shape and Roll Bhature

Take a small portion of the rested dough, roll it into a smooth ball (loi), and then flatten it using a rolling pin into an oval or round shape.

Step 22: Deep Fry Bhature

Carefully slide the rolled bhature into the hot oil. Gently press it down with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides.

Step 23: Serve Chole Bhature

Remove the fried bhature and place them on a plate. Serve hot with the prepared chole, garnished with onion rings, green chilies, and a lemon wedge.

• Mashing some chickpeas helps to thicken the chole gravy naturally.

• Ensure the oil is hot enough before frying bhature for them to puff up properly.

• Adding boiled potatoes to the chole gravy helps achieve a richer and thicker consistency.

• Adjust spice levels by increasing or decreasing green chilies and red chili powder.

• For a richer flavor, you can add a pinch of garam masala at the end of cooking the chole.