- Kabuli chana (White chickpeas)1 cup soaked overnight
- Zeera (Cumin) seeds1 tsp
- Coriander powder 1 tbsp
- Zeera (Cumin) powder 1 tsp
- Onion 1 medium
- Tomato 1 small
- Ginger 1/2 inch
- Garlic 2 cloves
- Red chili powder 1 tsp
- Haldi (turmeric) 1/2 tsp
- Chole masala 2 tsp
- Salt according to taste
- Oil 2 tbsp
- Tamarin (Imli) water or dried mango powder (Aamchur) 2 tbsp
- Fresh coriander leaves to garnish
- Pressure cook the Kabuli chana until they are soft
- Make a paste of onion, tomato, ginger and garlic
- Heat the oil in kadhai, add the cumin seeds
- When the seeds crackle add the paste, zeera powder, coriander powder, chole masala, red chili powder, haldi, salt and fry till its golden brown
- Add kabuli chana and fry for 1 minute and add 1 cup of water or for better result you may add the drained water of kabuli chana left in the pressure cooker
- Simmer for 10-15 minutes in low heat until the gravy becomes thick. Remove from heat and add tamarin water and keep aside.
- Garnish with coriander leaves!!
- Maida (Refined flour) 1 cup or for 4-5 roti size bhature
- Curd ½ cup
- Salt a pinch
- Oil 1½ tsp
- Oil for deep fry
- Take maida in a bowl and add curd, oil and salt. Knead into a firm dough without using water. If required you may add little more curd or milk.
- Knead it into smooth dough and apply oil on top and cover it with a cloth. Leave it for ½ hr to 1 hr
- Now divide the dough into equal parts and roll out into circle (size of roti)
- Heat the oil in kadhai and deep fry till the bhatura is puff up and golden on both the sides (press the centre lightly with a frying spoon so as to help it to puff up)
Serve hot with the chole, sliced onion and lemon wedges!!