Step 1

firstly, in a large bowl take 2 cup maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt and 2 tbsp oil. mix well.

Step 2

now add ¼ cup curd and mix well making sure everything is well combined.

Step 3

further, add water as required and knead the dough.

Step 4

knead to the smooth and soft dough without putting much pressure.

Step 5

grease the dough with oil, cover and rest for 2 hours

Step 6

after 2 hours, knead the dough slightly.

Step 7

pinch a ball sized dough and make a ball without andy cracks.

Step 8

roll slightly thick, applying oil to prevent from sticking.

Step 9

drop the rolled dough into the hot oil.

Step 10

press until the bhature puffs up and splash oil to puff up fully.

Step 11

flip over and fry until it turns golden brown.

Step 12

finally, drain off the bhatura and is ready to enjoy with chole masala.

Step 13

firstly, in a pressure cooker take soaked chana. i have soaked 1 cup chana in enough water for 8 hours.

Step 14

add 2 tea bags, ¼ tsp baking soda, 1 tsp salt and 3 cup water.

Step 15

cover and pressure cook for 5 whistles. if you do not have tea bags, then you can prepare tea decoction and add to cooker.

Step 16

once the pressure releases, open the cooker and discard the tea bags. keep aside.

Step 17

in a large kadai, heat 2 tbsp oil, 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin, ½ tsp kasuri methi. saute on low flame until the spices turn aroamtic.

Step 18

now add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.

Step 19

add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala, 1 tsp aamchur and ¼ tsp salt.

Step 20

saute on low flame until the spices turn aromatic.

Step 21

further add 1½ cup tomato puree and saute until the oil separates. to prepare tomato puree, i have blended 2½ ripened tomatoes in blender without adding water.

Step 22

now add boiled chole and mix well. adjust consistency by adding water if required.

Step 23

cover and simmer for 10 minutes, or until chole absorbs all the flavour.

Step 24

to prepare the tempering, heat 1 tbsp ghee in a pan.

Step 25

add 2 chilli, ¼ tsp turmeri, ¼ tsp chilli powder and ¼ tsp garam masala.

Step 26

saute on low flame without burning the spices.

Step 27

pour the tempering over the chole masala, add 2 tbsp coriander and mix well.

Step 28

finally, chole bhature is ready to enjoy with some onions.