How to Prepare Classic Chole Bhature at Home

Begin by soaking 1 cup of dried chickpeas in water overnight. The next day, drain and rinse the chickpeas. Cook them in a pressure cooker with water, 1 tsp of salt, and a pinch of turmeric for about 15-20 minutes until soft. Alternatively, canned chickpeas can be used for convenience.

In a pan, heat 2 tablespoons of oil and sauté 1 chopped onion until golden brown. Add 1 tablespoon of ginger-garlic paste and cook for another minute. Then, add chopped tomatoes, 1 tablespoon of chole masala, and cook until the mixture thickens. Finally, add the cooked chickpeas and simmer for 10 minutes.

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of semolina, 1 teaspoon of sugar, and a pinch of salt. Gradually add water and knead until you achieve a smooth, elastic dough. Cover it with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls and roll each into a circle of about 6 inches. Heat oil in a deep frying pan to 350°F (175°C). Carefully slide one dough circle into the hot oil and fry until it puffs up and turns golden brown, about 2-3 minutes. Remove and drain on paper towels.

Serve the hot chole with the freshly fried bhature, garnished with chopped onions, coriander, and lemon wedges on the side. Accompany it with pickles or yogurt for added flavor.