BHATURE CHOLE

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4-6
Ingredients:
For Chholey
2 cups chick peas (kabuli channas)
1 tea bag
7-8 small pieces of dried Amla
3 large onions
2 tbsp ginger garlic paste 2 green chillies
3 large tomatoes
2 tbsp tomato pure
1/2 cup coriander leaves
4 tbsp oil
2 tbsp cumin seeds
3 tbsp coriander powder
1 tsp red chilly powder
1 tsp Amchoor or 1 tbsp imli pulp
2 tsp channa masala
salt to taste (1-2 tea spoons)

For Bhature:

4 cups refined flour (maida)
1/2 cup yogurt1/2 tsp baking powder1 pinch baking soda1 tsp salt
2 tsp powdered sugar
2 tbsp oil
oil for frying

Method:

Chholey :

1. 
   
2. Wash and drain the water. Soak the chana overnight in approximately 6 cups of water. Boil in the same water with salt, dried amla and tea bag till tender. Remove amla and tea bag. 
3. Peel and chop the onions. Wash and chop the tomatoes, green chilies and coriander leaves. 
4. Heat oil in a pan and roast cumin seeds, add chopped onions and saute till brown. Add ginger and garlic paste and finely chopped green chilies and saute for sometime. 
5. Add coriander powder, red chilly powder, amchoor, channa masala and cook for 2 mins. Then add chopped tomatoes, chopped coriander and tomato pure. Cook till oil separates. You can add little water in between if required. 
6. Add the prepared paste to the chanas along with cooking liquor and salt. Cook till the chanas are well mixed with the gravy. 

Garnishing:

Garnish with Julian of onion, tomatoes,ginger and green chilies along with chopped coriander leaves and slice of lemon.

Bhature:

1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
3. Incorporate two tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
5. Now grease the balls with a little oil and roll them to make either round or oval shape (not very thin) bhaturas. 
6. Heat oil in a kadai and deep fry the bhaturas on high flame till light brown on both the sides.