Puffy Chole Bhature (Whole Wheat)

Step 1: Prepare the Sooji Mixture

In a bowl, add 1 cup of sooji/rava, 1 teaspoon of cooking oil, salt to taste, and 0.5 tablespoon of sugar (optional, for a shiny layer). Add 1 cup of curd and mix well. Gradually add water to achieve a dosa batter-like consistency. Let it rest for 20 minutes.

Step 2: Knead the Bhature Dough

After 20 minutes, add about 2 cups of whole wheat flour to the sooji mixture. Add water as needed and knead thoroughly to form a soft dough, similar to poori dough. Apply a little oil to the dough and let it rest for 1 hour.

Step 3: Prepare Chole Masala Ingredients

Dice 2 onions and 2 tomatoes. Slice 2-3 green chilies, chop some coriander leaves, and slice 1 inch of ginger and 3-4 cloves of garlic. These ingredients will be used to make a paste for the chole.

Step 4: Sauté Masala for Paste

Heat 1 tablespoon of oil in a pan. Add 2 cloves, 1 cardamom, a small piece of cinnamon, and 0.5 teaspoon of cumin seeds. Sauté for a few seconds. Add the sliced green chilies and onions. Roast on low flame until the onions turn golden brown. Add the sliced ginger and garlic and continue to roast. Add 6-7 cashews (optional, for thickness) and the diced tomatoes. Add a pinch of salt to help the tomatoes cook faster and 0.5 teaspoon of turmeric powder. Mix well. Add a little pre-boiled chole and some chopped coriander leaves. Cook until the tomatoes are soft. Allow the mixture to cool completely.

Step 5: Make Masala Paste

Once the sautéed masala mixture has cooled, transfer it to a mixer grinder and blend to a smooth paste. Add a little water if necessary to achieve the desired consistency.

Step 6: Prepare Chole Gravy

In the same pan, melt 1 tablespoon of butter. Add 0.5 teaspoon of cumin seeds and 1 teaspoon of Kasthuri Methi. Add the prepared masala paste and mix well. Fry on low flame, stirring continuously, until the oil separates from the masala. Add 1 tablespoon of coriander powder, 1 tablespoon of garam masala, 1 tablespoon of Kitchen King masala, and 1 tablespoon of red chili powder. Mix thoroughly. Add 4 tablespoons of curd and mix again. Add water to adjust the consistency of the gravy and bring it to a boil. Add the remaining boiled chickpeas and salt to taste. Add 0.25 teaspoon of sugar (optional, for balance) and mix. Garnish with fresh coriander leaves and allow it to boil for 2-3 minutes until the flavors meld. Chole is ready.

Step 7: Roll and Fry Bhature

After the dough has rested, knead it once more. Divide the dough into small, equal-sized balls. On a clean, lightly oiled surface, roll each ball into a round or oval poori shape, ensuring uniform thickness across all sides for even puffing. Heat oil in a deep pan until very hot. Carefully slide a rolled poori into the hot oil. Gently press down on the poori with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides. Remove and drain excess oil. Repeat with the remaining dough balls.

Step 8: Serve Chole Bhature

Serve the hot, puffy bhature with the prepared chole. Garnish with cucumber slices or your preferred accompaniments. Enjoy your homemade Chole Bhature!

• Ensure the dough is kneaded to a soft consistency and allowed to rest for the specified times for best results.

• The oil for frying the bhature must be very hot to ensure they puff up properly.

• Adjust the spice levels in the chole according to your preference.

• For a richer chole, add a spoonful of fresh cream at the end.

• To make it vegan, substitute curd with plant-based yogurt and butter with oil.