Chhole bhature

Ingredients:
For Chhole-

• 250 gm chickpeas (soaked over night)
• 1 medium size chopped onion
• 1 chopped tomato
• 1/2 teaspoon onion seeds
• 1 teabag or 1 teaspoon
• 1/4 teaspoon baking powder
• 1 teaspoon ginger paste
• 1/4 teaspoon garlic paste
• 1 teaspoon cumin-coriander powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1 teaspoon chaat masala
• 1 table spoon lemon juice or 1/2 teaspoon mango powder or 1/4 teaspoon pomegranate powder.
• 1 green cardamom,2 cloves.
• 2 chopped green chili
• 1/2 teaspoon cumin seed
• 1 pinh asafoetida 
• 6-8 tablespoon oil
• salt to taste.

For Bhature-

• 300 gm all purpose flour(3 cup)
• 75gm semolina (fine suji)
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 75 gm yogurt
• Oil for frying
• 1/4 teaspoon baking powder
• Small amount of warm milk.

Directions:

For Chhole-

1. Place tea,cloves,cardamom,onion seeds in a muslin cloth.
2. Tie and make a sack.
3. Pour the chickpeas in a pressure cooker with 2 cup water.
4. Add salt,baking powder and tea sack.
5. Put the lid on,turn on heat.
6. Boil chickpeas for about 20 minutes on low heat or until soft.
7. Heat oil in a pan.
8. Add asafoetida,cumin seeds,let them splitter
9. Add chopped onion,fry until brown.
10. Add ginger garlic,stir fry for 3 mins.
11. Add tomato,cumin-coriander,red chili powder,garam masala,chaat masala,green chili,mango powder and salt.
12. Fry for 5 minutes on low heat or until their raw smell is gone.
13. Now add chhole,let it boil.
14. Turn off heat,pour in a bowl.
15. Sprinkle some chopped coriander leaves and serve.

For Bhature-

1. Mix all ingredients in a bowl except oil
2. Knead dough with warm milk until soft and smooth.
3. Cover and leave dough to rise for about 4-5 hours.
4. After that knead dough one more time.
5. Divide dough into 6 equal pieces.
6. Dust the surface with all purpose flour.
7. Roll each piece of dough into oval shape.
8. Preheat oil in a frying pan for deep frying.
9. Fry bhature and serve hot with chhole.