Chole Bhature

Estimated — 6 ingredients not in food database (100% mass accounted for)

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Contains: dairy·gluten

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Method

1. 1In a large bowl, mix 150 g chana dal with 1 tsp cumin seeds, 1 tsp coriander powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Add 150 ml water and let it soak for 10 minutes.
2. 2Heat 2 tbsp oil in a deep pan over medium flame. Add 1 piece cinnamon, 2 green cardamom pods, 2 cloves, and 1 bay leaf. Sauté for 30 seconds until fragrant.
3. 3Add 1 finely chopped onion and sauté until golden brown. Add 1 finely chopped tomato and cook until soft and oil begins to separate.
4. 4Add the soaked chana dal mixture, 300 ml water, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
5. 5Add 1/2 tsp garam masala and 1 tbsp lemon juice. Adjust salt to taste. Turn off heat and let the chole rest for 5 minutes.
6. 6For bhature, in a bowl, mix 200 g all-purpose flour with 1/2 tsp salt, 1 tsp baking powder, and 1/2 tsp ghee. Gradually add 150 ml warm water and knead into a soft, smooth dough.
7. 7Cover the dough with a damp cloth and let it rest for 30 minutes.
8. 8Divide the dough into 6 equal portions. Roll each into a ball, then flatten into a disc using a rolling pin. Heat 2 tbsp oil in a pan over medium flame.
9. 9Place one bhature on the hot pan and cook for 2–3 minutes on each side until puffed and golden brown. Repeat with remaining dough.
10. 10Serve hot chole with bhature, garnished with fresh coriander and lemon wedges.