Rich, spicy, and extremely popular; chole bhature in Delhi is a must-try food combination. A piece of Delhi resides in these fried baseball-shaped bread enjoyed with onions and spicy chickpeas.

  • For the bhaturas:
  • 2 cups maida (refined flour)
  • 1/2 tsp yeast (dissolved for 10 minutes in luke warm water)
  • 1/2 cup whole wheat flour
  • A pinch of salt
  • Water (to knead)
  • Oil (for frying)
  • Prepare the bhaturas:

1.Knead the whole wheat flour, maida and salt together with adequate amount of water.

2.Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.

3.Divide it into equal portions. Roll out in an oval or round shape.

4.Deep fry till golden brown, like a puri.

Credits: ndtv.com

 

For Boiling the Chickpeas (Chole)

  • 200 g (1 cup) chickpeas (unsoaked)
  • 1 cinnamon stick (or 1 tsp powdered)
  • 3 cloves
  • 1 black cardamom
  • 2 black tea bags
  • 1 medium sized pomegranate skin (not essential if you don’t have it)
  • 2 tsp Salt
  • ½ tsp baking soda

Chole Masala Spice Mix

  • 3 ½ tsp coriander powder (duniya poweder)
  • ¾ tsp ginger powder (soonth powder)
  • ¾ tsp red chilli powder
  • ½ tsp garam masala
  • 2 tsp pomegranate seed powder (anar dana powder)
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • 2 Tbsp ghee (clarified butter) to cook the spices

For Frying & Cooking

  • 5 Tbsp vegetable oil, such as olive oil
  • 1/8 tsp hing powder (asafoetida powder)
  • 1 finely chopped medium sized onion
  • 6 x 1-inch long sliced fresh ginger sticks
  • 2 green chillies
  • ¼ cup beaten and strained unflavoured natural yoghurt (I leave this out of the recipe! No idea why it’s in there, it doesn’t change the taste)
  • 1 Tbsp tomato puree
  • 1 tsp ginger garlic paste
  • ½ tsp dried fenugreek leaves (kasuri methi)
  • ½ Cup Water

Credits:Karlrock.com