Chole Bhature Plate

Serves 4

Ingredients

• 2 (15-oz) cans canned chickpeas
• 1 large onion
• 2 medium tomato
• 4 garlic cloves
• 1-inch piece fresh ginger
• 1-2 green chili
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 2 tsp chole masala (or chana masala powder)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 black tea bag (or 1 tsp loose tea)
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/4 cup chopped fresh cilantro
• 2 cups all-purpose flour
• 1/4 cup semolina (sooji)
• 1 tsp baking powder
• 1/4 cup plain yogurt
• 1/2 cup warm water
• 2 cups oil for deep frying

Instructions

1. 1Drain and rinse the chickpeas; set aside.
2. 2Finely chop the large onion, 2 tomatoes, garlic cloves, 1-inch ginger, and 1-2 green chilies (keep a few slices for garnish).
3. 3Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté 5-6 minutes until golden.
4. 4Add garlic, ginger, and green chili; cook 1 minute until fragrant.
5. 5Stir in cumin, coriander, turmeric, chili powder, chole masala, and salt. Cook spices 30 seconds.
6. 6Add chopped tomatoes and tomato paste. Cook 4-5 minutes until tomatoes break down and oil separates.
7. 7Add drained chickpeas, black tea bag (for color and flavor), and water. Bring to a boil, then simmer covered for 15 minutes, stirring occasionally. Mash a few chickpeas to thicken.
8. 8Remove tea bag, stir in garam masala and most of the chopped cilantro. Keep warm while preparing bhature.
9. 9For bhature: In a bowl mix all-purpose flour, semolina, baking powder, and salt. Add yogurt and enough warm water (~1/2 cup) to form a soft, smooth dough. Knead 5 minutes, cover, and rest 20 minutes.
10. 10Divide dough into 8 balls. Roll each into a 6-inch oval or round (not too thin).
11. 11Heat oil in a deep pan or wok to 350°F (medium-high). Fry each bhature 1-2 minutes per side until puffed and golden. Drain on paper towels.
12. 12Serve one generous bowl of chole per person with 1-2 hot bhature (or substitute store-bought naan if skipping frying). Garnish with remaining cilantro, onion slices, and green chili.