Ingredients:
- Chickpeas 250gm
- Tea Bag 1
- Cinnamon Stick 1
- Cloves 3-4
- Cardamom Black 2-3
- Bay Leaves 1-2
- Onion 1
- Tomato 1
- Ginger 2”
- Green Chilli 2
- Pomegranate Powder ½ spoon
- Black Salt ¼ spoon
- Corriander Powder 1 spoon
- Deggi Mirch Powder 1 spoon
- Cumin Seeds 1 spoon
- Chole Masala 2 spoon
- Dry Red Chilli 2-3
- Kasori Methi ¼ spoon
- Oil
Instructions
Presoak Chickpeas for 8 hours or Overnight. Pressure cook them with tea bag, cinnamon stick, black
cardamom, cloves, Bay leaves and salt to taste. Cook till 3 whistles.
Take oil in a pan. Add cumin seeds, dry red chilli, Ginger and Onion, green chilli and saute till brown. Add
tomato and cook till mushy. Now add spices, chole masala, degi mirch, coriander powder, Pomegranate
powder, black salt and cook till oil separates.
Add boiled chick peas to it and mix well. Add little bit of water and and bring it to a boil. Check for
seasoning. Now cover and let it cook for 10 min. on slow.
Once ready add kasoori methi .
Garnish with ginger jullian and cilantro and serve hot.
Bhature
Ingredients:
- Maida / All purpose flour 2 cups
- Sugar 1 spoon
- Salt to taste
- Yeast 1 spoon
- Yogurt 1 cup
- Oil to fry
Instructions
Mix all ingredients and make a dough. Use some water if needed. Keep the dough in a warm setting to
ferment for atleast 2 hours.
Knead the dough again and make sure its nice and soft.
Roll into small balls and dust with some dry flour.
Now with the help of rolling pin roll them into small oblong shape and fry in hot oil.
The bhatura’s will puff up. Serve hot with Chole.
Sides: Tomato, Carrot pickle, Onion Salad, Green Chilli.
