Producer: Mehak Pal Editor: Aparna Singh
Chickpeas - 2 cup Oil - 2 tsp Bay leaf - 1 Cinnamon stick - 1 inch Cloves - 3 Whole peppercorns - 1 tsp Green cardamom - 3 Black cardamom - 2 Turmeric powder - 1 tsp Chilli powder - 1 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Cumin seeds - 1 tsp Asafoetida - 1/2 tsp Salt (As per taste) Onions, chopped - 1 cup Tomatoes, chopped - 1 cup Ginger, chopped - 1 tsp Garlic, chopped - 1 tsp Ajwain - 1 tsp Lime juice - 1 tsp Green chili, chopped - 1 Tea bag - 1 Butter - 1 tbsp
Miada - 2 cup Yeast (dissolved for 10 minutes in lukewarm water) - 1/2 tsp Whole wheat flour - 1/2 cup Salt (A pinch) Water (to knead) Oil (for frying)
To prepare chole, add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, and green and black cardamom in a pan. After the colour changes, add chopped onions and saute. Add chopped ginger and garlic.
Now, add turmeric, chili powder, coriander powder, cumin powder, asafoetida, and salt. Fry the ingredients together. For de-glazing the pan, add a little water.
Add the chole (soaked overnight and pressure-cooked) to the masala. After stirring well, add tomatoes, a little sugar, and salt to the chole.
Now, add ajwain, chopped green chilies, and water for the base. To get the color in the chole, add a tea bag to the masala. Simmer the chole gently for an hour and cover it.
To make bhature, knead the whole wheat flour, maida, and salt together with an adequate amount of water. Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.
Divide it into equal portions. Roll out in an oval or round shape. Deep fry till golden brown.