Harini's Kitchen

Restaurant style Chole Bhature

Ingredients:
For Channa Masala

1. 250 gms white channa - soaked in water overnight
2. Tomatoes - 4 medium
3. Onion - 5 medium
4. Ginger Garlic paste - 2 tbsp
5. Turmeric powder - 1 tsp
6. Chilli powder - 2 tbsp
7. Garam masala - 2 tsp
8. Channa masala - 2 tbsp
9. Jeera powder - 1/2 tbsp
10. Dhaniya powder - 1/2 tsp
11. Jeera - 1/2 tsp
12. Saunf/ Fennel seeds - 1/2 tsp
13. Green chillies - 2 nos - split in the centre
14. Salt - to taste
15. Coconut oil - 3 tsp
16. Coriander seeds - 2 hands full
17. Sugar - 1 tsp

For Bhature

1. Maida - 200 gms
2. Salt - to taste
3. Water - 120 gms

Method:
1. Add salt and Boil the chick peas for a good 12-15 whistles in a pressure cooker.
2. Grind onion , tomato along with ginger garlic paste.
3. In a big wok, add coconut oil and once hot, add jeera and saunf.

4. Once the jeera and saunf fries, add the slit green chillies. Green chillies are optional. if you like it spicy, add it now.

5. Lower the flame completely and add Turmeric powder and red chilli powder. there are a lot chances for the red chilli powder to burn if the flame is kept in medium or high, or if you don't act fast after adding them. Fry the powders for just a couple of seconds and add the Onion tomato mixture.

6. Mix well and add salt. Allow the mixture to cook well for about 15 minutes, you can cover and cook. please check every now and then , to avoid burning or the mixture settling down.

7. Once the onion tomato mixture is cooked, add all the dry masalas. Jeera, Dhaniya powder, Garam masala and Channa masala powder.

8. Mix it well. If the mixture is dried out, add water and adjust the consistency. Cook for 5 - 10 minutes after adding the masala. please make sure the onion and tomato mixture is well cooked and all the raw smell is gone.