Chole Bhature - Indian Street Food Style

Step 1: Boil Chickpeas

Add the soaked chickpeas to a pressure cooker. Add water and salt. Close the lid and cook for 6-7 whistles until the chickpeas are soft but not mushy.

Step 2: Prepare Bhature Dough

In a bowl, take 1 cup all-purpose flour. Add 2 tbsp refined oil, 1 tsp sugar, and salt to taste. Optionally, add chopped coriander leaves and carom seeds (ajwain). Add 1/2 cup yogurt. Add a pinch of baking soda to the yogurt and mix to activate. Mix all ingredients in the flour, adding water as needed, and knead to form a soft, slightly sticky dough. If the dough is too sticky, add some dry flour or oil to your hands and continue kneading until smooth. Cover the dough and let it rest for 2 hours.

Step 3: Prepare Chole Gravy Base

Finely chop one onion and roughly chop another onion to blend into a paste. Crush garlic cloves. Heat mustard oil in a pressure cooker. Add finely chopped onion and chopped green chilies to the hot oil. Sauté until onions turn translucent (around 1-2 minutes). Add the blended onion paste and cook until it turns light brown and oil separates (around 5-7 minutes). Add crushed garlic and sauté for a minute until fragrant.

Step 4: Cook Spices and Tomatoes

In a separate bowl, combine 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp turmeric powder. Add 2-3 tbsp water to make a paste and mix well. Add the spice paste to the cooked onion-garlic mixture in the cooker. Cook the spices until oil separates (around 3-5 minutes). Add 2 bay leaves, 2-3 whole dried Kashmiri chilies, and 2-3 whole dried bullet chilies. Add tomato puree and cook until it's well incorporated and oil separates (around 5-7 minutes).

Step 5: Finish Chole Gravy

Add salt to taste. Add 2 tbsp fresh cream (malai). Mix well and cook until the cream is fully incorporated and the gravy looks rich (around 3-5 minutes). Add the boiled chickpeas along with their cooking water to the gravy. Mix everything thoroughly. Cover the cooker with a lid (do not pressure cook) and let it simmer for 5-10 minutes until a good boil. Stir the chole after a boil and simmer for another 5-10 minutes. Garnish with fresh coriander leaves. The chole is now ready.

Step 6: Fry Bhature

Take a small portion of the rested bhature dough. Grease the rolling surface (chakla) and rolling pin (belan) with oil. Flatten the dough ball slightly with your hands. Roll out the bhatura into an oval or round shape. Heat oil in a deep pan (kadai) for frying. Carefully slide the rolled bhatura into the hot oil. Gently press the bhatura with a slotted spoon to make it puff up. Flip and fry until golden brown on both sides. Remove the fried bhatura and place it on a plate. Serve hot chole with bhature.

• Soak chickpeas overnight for faster cooking and better texture.

• Knead bhature dough until soft and rest for at least 2 hours for fluffy bhature.

• Use very hot oil for frying bhature to make them puff up.

• Adding fresh cream to chole gravy enhances flavor and richness.

• Using crushed garlic instead of paste for better flavor.

• Adjust spice levels to personal preference.

• Add finely chopped ginger along with garlic.

• Use whole wheat flour for bhature for a healthier option (though it won't be traditional bhature).