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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

For Chole
  • 2 cups chickpeas
  • 6-7 cups water
  • 2, pureed salad tomatoes
  • ½, chopped sweet onion
  • 2-3, minced cloves garlic
  • 1 ½ inch (finely chopped) ginger
  • ½, finely chopped jalapeno pepper
  • ¼ cup (chopped) cilantro
  • ½, juiced lemon
  • 2 tbsp oil
  • 1 tbsp tomato paste
  • 1 pinch asafetida hing
  • 1 tsp cumin seed
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • ½ tsp red pepper
  • ½ tsp gooseberry powder aamla powder
  • ½ tsp pomegranate seed powder
  • ½ tsp mango powder aamchoor
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tsp black salt
  • 1 tbsp (dry) fenugreek leaves
For Bhature:
  • 2 ½ cup flour maida
  • ½ cup semolina fine sooji
  • 1 tsp salt
  • ½ cup plain yogurt
  • ½ tsp baking soda
  • about ½ cup water
  • 1 tsp oil
  • for frying oil

Method
 

Recipe for Chole:
  1. Thoroughly wash chickpeas 2-3 times with water and set aside to soak in water for at least 5-6 hours or overnight
  2. After soaking the chickpeas, put them in a pressure cooker and add salt
  3. Make sure there is enough water in the pressure cooker and if not, then add water until the water is an inch above the chickpeas in the pressure cooker
  4. Boil on high flame
  5. After the pressure builds up, put it on a low flame for 5 minutes
  6. Then turn off the gas but do not take out the pressure (let it come out by itself) and set aside.
  7. NOTE: If you're not using a pressure cooker and using a saucepan instead, then follow the same steps until the chickpeas soften up for about 30-40 minutes. If you are using a slow cooker then it will take about 6-7 hours
  8. In a fry pan,  heat oil on a medium flame and add asafetida (hing) and cumin seeds to it
  9. Add onion and garlic to the pan and sauté for 2-3 minutes until onion becomes golden
  10. Add ginger and jalapeno to the pan and sauté for about 1 minute
  11. Add tomato puree, tomato paste and the remaining ingredients except for the chopped cilantro and lemon juice to the pan and stir
  12. Stir all of the ingredients until the gravy leaves a ring of oil in the pan (approximately 5-7 minutes)
  13. Add the gravy to the boiled chickpeas and stir
  14. Cook the chickpeas on a high flame until it comes to a boil
  15. Then cook it on a low flame for about 15-20 minutes for all of the spices to thoroughly mix with the chickpeas
  16. Add lemon juice and cilantro and mix
  17. Serve
Recipe for Bhature:
  1. In a big bowl, mix flour (maida), semolina (fine sooji), salt and baking soda
  2. Add yogurt to the bowl and mix
  3. Add small portions of water to the bowl and knead the mixture to form a dough
  4. Evenly coat the dough with 1 tsp oil and cover it with a lid and leave aside for 5-6 hours to ferment the dough
  5. Pour oil into a deep wok/kadhai and heat it on high flame
  6. Make 10-12 small balls of the fermented dough
  7. Using a rolling pin, flatten each ball so that they are all about 7-8 inches in diameter
  8. NOTE: If you have a hard time flattening each ball, you can use a little oil as your aid
  9. Fry each flattened disc on a high flame (both sides)
  10. Serve along with chole