For the Chole:

[Prep time: 15 mins | Cooking time: 30 mins | Serves: 4]

Ingredients

250g Chickpeas (soaked overnight)
6 cups water
1 Bay leaf
2 Cinnamon 1" Sticks
1 black Cardamom
2green Cardamom
1tsp dry pomegranate seeds
1tsp tamarind paste
½ tsp Carom seeds
1 Tea bag
½tsp Soda bicarbonate
2tbsp Vegetable oil
2tsp Ginger-garlic paste
2 tbsp Chole masala
1tsp Red chili powder
A pinch of Asafoetida
1tbsp Peppercorns
Salt to taste
1Tbsp Lemon juice
Oil to deep fry

For Chole Masala:
2tbsp Whole Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
3 cloves
1 Cinnamon stick
1 Black Cardamom
1tsp dry Pomegranate seeds
1 tsp pepper corns
A Pinch of Asafetida
½ tsp Carom seeds
3-4 Whole Red Chilies

For the garnish:
10 Green chilies, whole
3 Lemons cut into wedges
1 Onions, cut into rings

Instructions

1. Dry roast the above chole masala spices and grind to a smooth powder.
2. Boil the water in a heavy pot. Add bay leaf, cinnamon sticks, green and black cardamom, tea bag, salt and chickpeas and bring to boil .Add the soda bicarbonate.
3. Cover and cook on low heat until tender. Remove the bay leaf, teabag, cinnamon stick, and cardamom. Heat the oil in a pan on low heat. Add the carom seeds and the asafetida.
4. Sauté for 10 seconds and add the ginger and garlic paste and sauté for 30-40 seconds.
5. Add the red chili powder, chole masala. Add a little of the chick pea water and cook till the oil separates from the masala. Add drained chickpeas and mix carefully. Simmer for 10-12 minutes, add tamarind paste in the end and mix well.
6. Serve hot garnished with slit green chilies, lemon wedges, onion rings, and tomatoes.

For the Bhature:

[Prep Time: 2 Hours | Cooking Time: 5 Minutes]

Ingredients

1 cup Flour (Maida)

1/4 cup Dahi (Curd)

1/4 tsp Baking powder

1/4 tsp salt

1/4 tsp Sugar

Water to make dough

Oil to deep fry

Instructions

Sieve the flour, salt and sugar. Make a well in the dough, pour in the curd and add baking soda into the curd and let rise for a few minutes. Add water a little at a time and knead to soft dough. Take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2-3 hrs, In a warm place until doubled in size. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.

To make the bhature, heat the oil well and take a small ball of the dough and roll it into an oblong shape. Deep fry until both the sides are light golden brown. Serve hot.