Chole with Bhature is a passè.Time for relishing the forever festive flavour of chole with a Katori. And we promise you, you can eat the Katori as well.
|Water||1 Cup (16 tbs) (as required)|
|Refined oil||2 Tablespoon|
|Cumin seeds||1/2 Teaspoon|
|Mustard seeds||1/2 Teaspoon|
|Onion||1 , chop|
|Tomatoes||2 , chop|
|Tomato puree||2 Tablespoon|
|Green chillies||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Red chilli powder||1/4 Teaspoon|
|Cumin powder||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Chopped onion||3 Teaspoon|
1.Soak the chick peas in water overnight.
2.Once it is soaked add chai in a cloth and place it in the chick pea bowl.
3.In a large, non-stick saucepan, heat the oil on a medium-high heat.
4.Add in the mustard seeds and the cumin seeds and toast them in the oil until they are golden brown.
5.Add in the onions and sauté until translucent.
6.Add the rest of the ingredients and keep stirring well.
7.Once the ingredients have formed a semi-thickened sauce, add in the chickpeas and stir in well.
8.Once the whole mixture is heated through, the dish is ready to serve.
9.Now make a hole in the centre of the pav and fill it with the chick pea mixture.
10.Garnish with chopped onions, fresh coriander leaves and lemons.
11.Serve and enjoy.