👨‍🍳 조리법

1. 1

   Rinse the dried chickpeas thoroughly and soak them in plenty of water overnight, or for at least 8 hours. Drain and rinse again.

   ⏱️ 8 hours (soaking)
2. 2

   Place the soaked chickpeas in a pressure cooker. Add the tea bags (tied in a muslin cloth or placed directly), bay leaf, crushed cardamom pods, cloves, cinnamon stick, and enough water to cover the chickpeas by about 2 inches. Add 1/2 tsp salt. Pressure cook on high heat until the first whistle, then reduce heat to medium-low and cook for about 15-20 minutes (or 6-8 whistles, depending on your cooker). Let the pressure release naturally. The chickpeas should be very tender and easily mashable.

   ⏱️ 30-40 minutes (including pressure release)
3. 3

   While the chickpeas cook, prepare the bhature dough. In a large bowl, combine the all-purpose flour, semolina, baking powder, sugar, and salt. Make a well in the center and add the yogurt. Gradually add lukewarm water, mixing and kneading until a soft, pliable, and slightly sticky dough forms. Knead for about 8-10 minutes until smooth. Cover the dough with a damp cloth and let it rest in a warm place for at least 2-3 hours.

   ⏱️ 10 minutes prep + 2-3 hours resting
4. 4

   Once the chickpeas are cooked and tender, remove the tea bags and whole spices. Reserve the cooking liquid. Lightly mash about 1/4 of the chickpeas against the side of the pot or with a masher to thicken the gravy. If the chickpeas are too dry, add some of the reserved cooking liquid.

   ⏱️ 5 minutes
5. 5

   Heat 2-3 tablespoons of oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add the finely chopped onions and sauté until they turn golden brown and fragrant, about 8-10 minutes. Stir in the ginger-garlic paste and green chilies and cook for another minute until the raw smell disappears.

   ⏱️ 10-12 minutes
6. 6

   Add the tomato puree (or finely chopped tomatoes) to the pan. Cook, stirring occasionally, until the oil starts to separate from the masala, indicating the tomatoes are well-cooked, about 5-7 minutes. Stir in the chole masala powder, coriander powder, cumin powder, turmeric powder, and red chili powder (if using). Cook for 1-2 minutes until the spices are fragrant.

   ⏱️ 7-10 minutes
7. 7

   Add the cooked and partially mashed chickpeas to the masala. Stir well to coat. Add the amchur powder, garam masala, and salt to taste (remembering salt was added during cooking). Add about 1 cup of the reserved chickpea cooking liquid (or water if needed) to achieve your desired gravy consistency. Bring to a simmer, cover, and cook on low heat for at least 15-20 minutes, allowing the flavors to meld. The gravy should thicken nicely.

   ⏱️ 20-25 minutes
8. 8

   While the chole simmers, prepare the bhature. Heat sufficient oil for deep frying in a kadai or deep pan over medium-high heat. The oil should reach approximately 175°C (350°F). Test by dropping a tiny piece of dough; it should sizzle and rise immediately.

   ⏱️ 10 minutes
9. 9

   Divide the rested dough into equal-sized balls (about 6-8). Lightly grease your hands and roll each ball into a smooth disc. Roll out each disc into an oval or round shape, about 6-7 inches in diameter and 1/4 inch thick. Avoid making them too thin, or they might not puff.

   ⏱️ 10 minutes
10. 10

    Carefully slide one rolled bhatura into the hot oil. Gently press down on the center with a slotted spoon to encourage it to puff up. Flip it over once it starts to puff and turn golden brown on both sides. Fry for about 1-2 minutes per side until evenly golden and puffed. Drain on paper towels.

    ⏱️ 1-2 minutes per bhatura
11. 11

    Garnish the finished chole with fresh cilantro. Serve hot chole immediately with freshly fried bhature.

    ⏱️ 2 minutes