Chole Bhature

For Chole:-

What do we need:-

2 cups kabuli Chana/ chole (chickpeas)
1 cup Chana dal (split chickpeas)
3 Tea Bags
1 tsp Turmeric powder (haldi)
2 tbsp Oil
1 tsp Cumin seeds (jeera)
1 tbsp Garlic (lehsun), finely chopped
2 medium Onions, sliced
2-3 Green chillies, slit (according to your taste)
1 tsp dried Fenugreek leaves powder (kasuri methi powder)
2 tbsp Chana Masala (optional)
1 tbsp Coriander seeds powder (dhania powder)
1 tsp Red chilli powder
1 tsp Amchur powder (optional)
1 cup Chana stock
1 tsp Garam Masala
Salt to taste

How do we do it:-

Soak Chana and chana dal for overnight.  In the morning, add water in a pressure cooker. Add the tea bags and boil the water to make tea water. Remove the tea bags after that.  Add salt, turmeric powder and add the soaked kabuli chana and chana dal. Cover and cook for 2-3 whistles. After the cooker cools then open it. Keep the stock aside. Heat oil in a kadhai. Add cumin seeds and garlic and sauté. Add the sliced onions and slit green chillies and sauté.
Add in the kasuri methi powder, chana masala (optional), dhania powder, red chilli powder, amchur powder and sauté for a minute. Add the chana stock, salt to taste (remember you have added salt while boiling the chickpeas), cooked chana and cover and cook for 5 minutes.
Add the garam masala and cook for a minute. Turn off the flame and serve hot with paratha/ Naan / Roti.

For Bhature:-

What we need:-

White flour ....... 4 cups
Sour yogurt ........ 1 cup
Baking powder ... 1/4 tsp
Salt to taste
Oil

How we make it:-

Knead the flour with salt, yogurt, baking soda and 1 tablespoon oil, adding a little water. Leave it for 6-7 hours(I left it for overnight). Roll the bhaturas using oil(do not use flour to roll). Deep fry and serve them hot with chole.