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Rinse and soak white chickpeas in enough water for overnight.
The chickpeas will double in size, the next day.
Drain the water from the chickpeas.
Add drained chickpeas, salt and water in a pressure cooker. To know more, swipe up!
Pressure cook chickpeas for 10 to 12 whistles or for about 15 to 20 minutes or cooked well. To know more, swipe up!
Once cooked, drain all the water and keep the chickpeas aside.
Prep the vegetables for the masala paste. To know the list, swipe up!
Add them to a blender jar.
Blend the ingredients to a fine paste, without water. To know more, swipe up!
Keep the ingredients ready for making the gravy. To know the list, swipe up!
Heat oil in a pan or kadai.
Add cumin seeds, bay leaf, cinnamon, cloves, green cardamoms and black peppercorns.
Fry the whole spices till they turn fragrant.
Add the prepared masala paste.
Stir often and sauté for 8 to 10 minutes or till the oil starts to leave the sides of the pan.
Add turmeric powder, red chili powder, coriander powder, asafoetida and dried mango powder.
Mix the spice powders well and sauté for 1 to 2 minutes.
Add the cooked chickpeas.
Mix well and add water, depending on the consistency you want.
Add salt and stir again.
Simmer the chole gravy for 12 to 15 minutes or till the gravy thickens. This is on low to medium heat.
Don’t cover the pan, stir occasionally. Mash some chickpeas with the back of a spoon to thicken the gravy.
Add slit green chili and garam masala powder or chole masala powder.
Stir and simmer the gravy for 1 to 2 minutes more.
Adjust the seasoning, if required and add some coriander leaves. Get ready to make the bhature.
For the bhature, sieve together all-purpose flour, salt and baking soda in a mixing bowl. Add semolina and sugar.
Add curd (yogurt) and mix with a spoon.
Add water in parts, mix and start kneading to a soft, smooth dough.
Cover the dough with a damp napkin and keep aside for 2 hours.
Pinch medium size balls from the dough and roll between your palms to a round shape. To know more, swipe up!
Deep-fry rolled dough in hot oil in a kadai or wok. Keep the flame on medium-high.
When the sizzling of the oil stops, turn over and fry the other side. Flip once or twice for even cooking.
When light golden or golden, remove the bhature and drain on paper towel to drain excess oil.
Serve hot chole bhature. For more recipes, visit vegrecipesofindia.com
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