Step-by-Step Instructions

1. 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).

2. 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.

3. 3.Pressure Cook Chickpeas

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

4. 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.

5. 5.Prepare Gravy Base - Heat Oil

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

6. 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.

7. 7.Add Ginger-Garlic Paste

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

8. 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.

9. 9.Add Tomato Puree

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

10. 10.Add Chole Masala

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

11. 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.

12. 12.Simmer Chole

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

13. 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.

14. 14.Prepare Bhature Dough - Sift Flour

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

15. 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.

16. 16.Add Wet Ingredients to Dough

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

17. 17.Add Mashed Potatoes to Dough

    Add 2 medium mashed boiled potatoes to the mixture.

18. 18.Knead the Dough

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

19. 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.

20. 20.Heat Oil for Frying

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

21. 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.

22. 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.

23. 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.