Cooking Instructions
- 1
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.
- 2
Drain chickpeas and store the water.Roast anardana and make a powder.
Heat oil in a kadai,fry the chopped onion till brown. - 3
Add ginger garlic paste, coriander powder,red chilli powder,turemeric powder and slit green chilli and saute for 2 - 3 mins.
- 4
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. - 5
For bhature
Take a bowl mix, maida. sugar, salt and curd altogather.Knead to make a dough - 6
.Keep aside for 2-3 hours.Make equal size balls.Flatten the balls into thin round puri.
- 7
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
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