CHOLE BHATURE

Prep Time : 15 mins
Cooking Time : 30 mins 
Serve : 2

INGREDIENTS
For chole
Kabuli chana      -   1 cup
Tea bag    -  1
Water    -  2 cup
Red chilli powder   -  2 tsp
Turmeric powder   - 1 tsp
Coriander powder  - 1 tsp
Roasted cumin powder   -  1 tsp
Dried pomegranate seeds  - 1 tsp
Ginger garlic paste  - 1 tsp
Chopped onion   - 2
Slit green chillies   -  3 - 4
Baking soda   - 1 tsp
Salt  -   to taste
Oil    -  2 tbsp
Chopped coriander leaves   -   1 tbsp
 For Bhature
       Maida         -2 cup
     Sugar            -1 tsp
      Salt              - to tsate
 Curd           -      2 tbsp
   Oil           -     for frying
    

METHOD
For chole
Wash and soak chickpeas or kabuli chana for 4 - 5 hours and add 1 tbsp baking soda.
Pressure cook with tea bags and 2 cup of water for 10 mins.
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai ,fry the chopped onion till brown.
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
Now add salt and dried pomegranate powder and mix well.Add boiled chickpeas along with water and cooked simmer for 10 mins.
Garnish with roasted cumin powder and coriander leaves.
Serve chole with bhature.

For bhature
  Take a bowl mix , maida. sugar, salt and curd altogather
.Knead to make a dough
.Keep aside for 2-3 hours
.Make equal size balls
.Flatten the balls into thin round puri.
  Heat enough oil in a pan and add the bhature, lower the heat and fry till light brown.
 Fry both sides until light brown.
      Serve hot with chole.