Measurements

• For Chole:
• - 1 cup Chickpeas
• - 1/2 tsp Baking Soda
• - 2 Tea Bags
• - 2 tbsp Oil
• - 1 tsp Cumin Seeds
• - 2 Bay Leaves
• - 2 Onions, finely chopped
• - 4 cloves Garlic, minced
• - 1 inch Ginger, minced
• - 2 Green Chilies, slit
• - 3 Tomatoes, pureed
• - 1/2 tsp Turmeric Powder
• - 1 tsp Red Chili Powder
• - 1 tsp Coriander Powder
• - 1 tsp Cumin Powder
• - 1 tsp Garam Masala
• - 1 tsp Amchur Powder
• - Salt to taste
• - Fresh Coriander Leaves, chopped
• For Bhature:
• - 2 cups Flour
• - 1/2 cup Yogurt
• - 1/2 tsp Baking Powder
• - 1 tsp Sugar
• - 1 tbsp Oil
• - Salt to taste
• - Water as needed
• - Oil for deep frying

Preparation Method

• For Chole: Soak the chickpeas overnight in water.
• Drain and rinse the chickpeas.
• In a pressure cooker, add the chickpeas, baking soda, tea bags, and enough water to cover the chickpeas.
• Cook until soft.
• In a pan, heat oil and add cumin seeds and bay leaves.
• Add onions and sauté until golden brown.
• Add garlic, ginger, and green chilies.
• Sauté for a few minutes.
• Add tomato puree, turmeric powder, red chili powder, coriander powder, and cumin powder.
• Cook until the oil separates.
• Add the cooked chickpeas along with the water.
• Add garam masala, amchur powder, and salt.
• Simmer for 10-15 minutes.
• Garnish with fresh coriander leaves.
• For Bhature: In a bowl, mix flour, baking powder, sugar, and salt.
• Add yogurt and oil.
• Mix well.
• Add water little by little to form a soft dough.
• Cover the dough and let it rest for 2 hours.
• Divide the dough into small balls and roll them out into circles.
• Heat oil in a deep frying pan.
• Fry the rolled-out dough until golden brown and puffed.
• Serve hot with chole.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.