Ingredients:

For Chole:

• 1 cup chickpeas (soaked overnight)
• 1 large onion (finely chopped)
• 2 tomatoes (finely chopped)
• 1 tsp ginger-garlic paste
• 2 green chilies (slit)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp oil
• Salt to taste
• Fresh coriander leaves for garnish

   For Bhature:

• 2 cups all-purpose flour (maida)
• 1/2 cup yogurt
• 1 tsp sugar
• 1/2 tsp baking powder
• A pinch of baking soda
• 1 tbsp oil
• Water as needed
• Oil for deep frying

Method:

Step 1: Prepare Chole

1. Pressure cook the soaked chickpeas with water and salt for 6-7 whistles. Drain and set aside.
2. Heat oil in a pan, add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies. Sauté for another minute.
4. Add chopped tomatoes and cook until they turn soft.
5. Now, add turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook the spices for 2 minutes.
6. Add the boiled chickpeas and a little water to adjust the consistency. Simmer for 10-15 minutes.
7. Sprinkle garam masala and garnish with fresh coriander leaves. Set aside.

Step 2: Prepare Bhature

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. Add yogurt and oil. Mix well.
3. Gradually add water and knead into a soft dough. Let it rest for 1-2 hours.
4. Divide the dough into small balls. Roll each ball into a round shape using a rolling pin.
5. Heat oil in a deep pan. Fry the bhature on medium heat until golden brown and puffed.
6. Serve hot with the prepared chole.