Chole Bhature ..

Ingredients for Bhature :

Self raising flour : 2 cups
Semolina : 1/4 cup
Curd : 1/4 cup
Oil 2 teaspoon plus 1/2 teaspoon to grease the dough
Salt : 1/2 teaspoon
Sugar : 1/2 teaspoon
Water : approximately 1/4 cup

Oil for deep fry

Method :

In a bowl mix semolina,flour,salt and sugar mix it well and then add curd,oil mix it and use a water to make soft dough .. (dough needs to be softer than normal chapathi dough)

Knead the dough for 5 minutes, then drizzle oil on the dough and cover the dough and let it rest for 2 - 3 hours .

Make a small lemon sized ball from dough, and use oil to roll the dough and deep fry them..

Serve it with Chole .

Ingredients and method for Chole :

Soaked black chana : 2 cups(soak it for 8-10 hours)
Tomato puree : 3/4 cup ( use 4 small tomatoes and make a paste )
Chopped onion : 1 cup
Chopped garlic and ginger : 1 teaspoon each
Chopped green chilli : 1/2 teaspoon
Kasoori methi : 1 teaspoon
Salt : 1/2 tablespoon
Sugar : 1/2 teaspoon
Oil : 2 tablespoon
Turmeric powder : 1/4 teaspoon

Chole masala powder : adding it in notes below

Pressure cook black chana, and 1 cup water with 1/2 teaspoon salt in pressure cooker for 4 whistles.
Once the pressure settles, transfer it to a bowl.

Heat a pressure cooker add oil, add in ginger,garlic, green chillies, turmeric powder and saute for 2 minutes in medium flame.

Then add chopped onion and saute until it's translucent.

Add salt and sugar , add in tomato puree and cook until oil leaves from sides. Add in Chole masala powder,kasoori methi. Saute for 1 minute.

Mash 1/4 of black chana , and add all cooked chana and 1/2 cup water, close the cooker lid and cook for 8 whistles.
Let the pressure settle and let it sit for minimum 2 hours, then heat and serve it with Bhature.

Notes:
Chole masala powder :
2 byadagi chilli q(increase if you like more spice)
1 tablespoon of tamarind
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon dessicated coconut
4 cloves
2 green cardamoms
1 inch piece cinnamon

Roast everything in a medium flame until the spices leave nice aroma and let it cool down and make a powder of it.

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