Method

Cook the chickpeas:

  • If using dried chickpeas, soak them overnight and pressure cook with salt and water for about 4-5 whistles.
  • If using canned chickpeas, rinse them well.

    • Prepare the curry base:

  • Heat 2 tbsp oil in a pan, and add 1 tsp cumin seeds. Let them splutter.
  • Add 2 chopped onions and sauté till golden brown.
  • Add 1 tbsp ginger-garlic paste and green chilies, and sauté for 1-2 minutes.
  • Add pureed tomatoes, and cook until the oil separates (about 5-7 minutes).

    • Spices & simmer:

  • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
  • Add the cooked chickpeas and a bit of water to get the desired gravy consistency.
  • Cook on medium heat for 10-15 minutes, allowing the flavors to blend.

    • Finish the curry:

  • Stir in garam masala and chhole masala (optional).
  • Garnish with fresh coriander leaves.

    • Method for bhature:

  • In a large mixing bowl, combine maida, sooji, baking powder, and salt.
  • Add curd and water gradually to form a soft, smooth dough. Knead for 5-6 minutes.

    • Rest the dough:

  • Cover the dough with a damp cloth and let it rest for 2-3 hours to rise.

    • Fry the Bhature:

  • Heat oil in a pan or wok for deep frying.
  • Divide the dough into small balls and roll them into thick, round discs (not too thin).
  • Fry the discs in hot oil. When they puff up, flip and fry both sides until golden brown.

    • Serve hot:

  • Drain excess oil and serve the bhature immediately with chhole, onion slices, and pickle.