Chole Bhature / Chickpeas Gravy With Poori

Chole masala

Ingredients

White chickpeas (boiled) – 300gms

Tomatoes – 2 nos

Onions – 2 nos

Ginger & garlic paste – 1 tbspn

Red chilly powder – ½ tspn

Cumin seeds – 1 tspn

Bay leaf – 1

Chaat masala – ½ tbspn

Cardamom – 3 nos

Cloves – 2 nos

Cashew nuts – 7

Turmeric powder – ¼ tspn

Fresh cream – 1 tbspn

Asafoetida – ½ tspn

Chana masala powder – ½ tspn (optional)

Oil – 1 tblspn

Coriander leaves for garnishing

Water as required

Salt to taste

Method

♥ In a vessel, boil the tomatoes, cashew nuts and chopped onions in water and grind them into semi-thick paste.

♥ Heat oil in a wok.

♥ Add in cumin seeds, bay leaf, cardamom, cloves.

♥ Then add chopped onions and fry them till it’s translucent.

♥ Add ginger/garlic paste and sauté until raw smell disappears.

♥ Now add the semi-thick paste (tomatoes, cashew nuts and onions) and sauté for few mins.

♥ Add in the boiled chickpeas and mix well.

♥ Then add turmeric powder, red chilly powder, chana masala powder and asafoetida and sauté gently.

♥ Sprinkle in little water to get a gravy consistency and add salt as required and cook for few mins.

♥ Finally add fresh cream and coriander leaves and serve hot with bhature.

Bhature: 

Ingredients

All purpose flour / maida – 2 cups

Sugar – 1 tspn

Semolina / rava – 2 tspn

Baking soda – ¼ tspn

Yoghurt / curd – ½ cup

Oil for deep frying

Salt to taste

Water as required

Method

♥ Take maida in a large bowl.

♥ Add semolina, sugar, salt, baking soda to it and mix well.

♥ Now add yoghurt, little water and knead it into smooth dough.

♥ Cover it with a damp cloth and keep it aside to rest for 3 to 4 hrs.

♥ Divide the dough into equal sized balls

♥ Roll them gently to flatten out using rolling pin.

♥ Now heat oil in deep frying wok.

♥ Gently slide the rolled out dough and deep fry them one by one until puff up nicely like pooris.