INGREDIENTS
For Chole/Chickpeas Curry:
Chickpeas/kabuli chana, soaked overnight – 1 cup (you can this substitute with canned chickpeas)
Garlic cloves, sliced – 2 tablespoons
Tea bags – 2 or 2 tablespoons tea tied in a muslin cloth
Ginger, julienned – 1 tablespoon + more for garnishing
Green chili, sliced – 4-5 (add less if you are adding red chili powder)
Red onion, chopped – 1 medium
Dried mango powder/amchur – 1 teaspoon
Salt to taste
Pomegranate seeds/aananardana – 1 teaspoon
Tomato puree – ¾ cup
Turmeric powder/haldi powder- ¼ teaspoon
Coriander powder/dhania powder – 1 tablespoon
Chana masala powder – 2 tablespoon (I have used mdh chana masala)
Oil – 2 tablespoon
Cumin seeds – 1 teaspoon
Bay leaf/tej patta – 1
Cinnamon stick/dalchini – 1
stick
Cloves/laung – 2-3
Star anise/chakra phool – 1
Black cardamom pods/badi elaichi – 2

For The Bhature:

All-purpose flour/maida) – 1½ cup
Semolina/suji – ½ cup
Baking powder – 1½ teaspoon
Sugar – 2 teaspoon
Salt to taste
Oil – 2-3 tablespoon
Natural yogurt – ½ cup
Warm water as needed
Oil for deep-frying
For Serving:
Onions
Lemon wedges
Fresh cilantro (coriander) leaves
Pickle

INSTRUCTIONS:
For The Chole:

Pressure cook soaked Kabuli chana with the tea bags, water, salt, garlic cloves, and whole spices for 4 whistles on high heat. Turn the heat to medium and pressure cook for about 15 minutes or until they are soft.
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Let the pressure come off. Discard the spices, tea bags, and keep it aside.
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Heat 2 tablespoons of oil in a pan, add the cumin seeds and turmeric powder.
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When the seeds start to crackle, add ginger and sauté for a minute.
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Add onions and sauté till the onion is golden brown.
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Add amchur powder, and anardana and cook for 2 minutes.
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Next, add tomato puree and mix well to combine.
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After that, add coriander powder, chana masala powder, and green chilies.
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Mix well again and cook for 5-6 minutes.
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Now, add tomato masala to the cooked chickpeas chana and mix well. Add some water if needed.
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Cook covered over low heat for 7-8 minutes. Turn off the heat and set aside.

Apply little oil and cover it with a muslin cloth.
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Let it rise for 2-3 hours.
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Divide it into 6-8 equal portions.
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Using a rolling pin, roll out into an oval shape. Repeat the same with all the dough balls.
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Heat oil in a pan. Slide the bhatura in hot oil.
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Deep fry till the bhaturas puff up and both sides are slightly golden brown in color. (Pressing the center lightly with a large frying spoon would help bhatura to puff up.)
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For Serving:
Garnish chole with ginger slices, coriander, and onions. Serve bhature hot with the prepared chole, onions, pickle, and lemon wedges