Ingredients:

For Bhature:

1. All purpose flour/maida- 250 grams
2. Sooji/Semolina- 25 grams(optional)
3. Vegetable oil- 1 tbsp
4. Salt to taste
5. Yogurt- 1 cup
6. Sugar- ½ tsp
7. Baking powder- ½ tsp
8. Lukewarm water to make dough
9. Oil for deep fry

For Chhole:

1. White chhole/Garbanzo beans- 250 grams
2. Ginger garlic paste- 1 tsp
3. Green chilli(slits)- 2-3
4. Tomato puree- ½ cup
5. Cumin seeds- ½ tsp
6. Chopped onions- 2
7. Coriander powder- 1 tsp
8. Chilli powder- ½ tsp
9. Amchur powder/Lemon juice- 1 tsp
10. Turmeric powder- ½ tsp
11. Garam masala- 1 tsp
12. Chhola masala- 1 tsp
13. Vegetable oil- 2 tbsp
14. Tea bag- 1
15. Salt to taste
16. Sufficient water to boil chhole
17. Chopped green coriander leaves

Mathod:

For Bhature:

1. first of all filter maida and sooji in a large bowl and add vegetable oil.
2. Then add salt, sugar, yogurt and baking powder, make a soft dough with lukewarm water.
3. Leave the dough for 3-4 hours at warm place for fermentation.
4. Now make Small balls of dough and Roll like puri(it should be thickener than puri).
5. Take oil in a deep pan and deep fry to each bhatura until the both sides are golden brown.

For Chhole:

1. Soak chhole all over the night and wash them.
2. Boil chhole with sufficient water, salt and tea bag in a pressure cooker for 20-25 minutes.
3. Touch the chhola if it is soft then remove the cooker from heat.
4. Now take saute pan/karahi and heat the oil, add cumin seeds and splutter them.
5. Add chopped onion and saute till golden brown, add ginger garlic paste and saute again.
6. Now add turmeric powder, Salt, chilli powder, amchur/lemon juice and coriander powder and fry till the oil separates.
7. Add tomato puree, green chilli, garam masala and chhola masala and saute.
8. Now remove tea bag and pour chhola in to gravy and cook for a thick gravy.
9. Garnish with chopped coriander leaves and chhole are ready.
10. Serve with bhatura and salad.