Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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!