Chole Bhature and raita – a hearty and satisfying meal, especially for a weekend brunch. Perfect recipe for indulgence and a lazy siesta..bliss!
Chickpeas are an excellent source of protein and I cook the kabuli chanas/chole  oil free. You don’t miss the oil at all!
But the fun is when you make oil free chole and your 13 year old asks you ‘ Mom, may I have bhatooras,please?’ Life is fun with teenagers! So bhatooras it was in place of the planned kulchas. The same dough works for both. Roll out, sprinkle some nigella seeds and make them in a gas tandoor and you get kulchas. Roll out and fry in hot oil and you get bhatooras.

For the kabuli chane/chole
This recipe serves 4.

Chickpeas/chole/kabuli chane, soaked for 5-6 hours- 1 Cup
Tea leaves/granules- 1 Tbsp boiled with 1 cup of water and strained (this gives the chole the lovely dark colour)
Onions, chopped fine- 2
Garlic, minced- 1 Tbsp
Green chilli, chopped fine- 1 tsp
Ginger, grated- a tsp
Tomatoes, pureed- 2 large
Salt- 1 tsp
Red chilli powder- 1 tsp (less or more, as per taste)
Garam Masala/Chole masala- a heaped tsp
Chat Masala- 1 tsp
Mango powder/Aamchoor- ½ tsp
Tamarind pulp/ Tamarind chutney- 1 tsp (or more if you want tangier)
Water, as needed to cook the Chole
Coriander, onions and green chillies, chopped fine to top the chole

In the pressure cooker add the the chickpeas with the tea infused water ,salt, onions, ginger, garlic, green chillies and add as much water as required to cook them. The chickpeas should be just cooked and not overdone. I let the cooker whistle once and then cook on a slow flame for about 20 minutes.


Open the cooker when cooled and put it back on the stove. Add the tomato puree, garam masala/chole masala, chat masala, tamarind
pulp/chutney,aalmchoor and cook on low heat for about 15 minutes till the flavours come together.


Add water to get the desired consistency.
Serve hot topped with chopped onions, coriander and green chilli.

For the bhatoora/Kulcha dough
Maida- 5 cups
Curd- 1 cup ( add slowly as you knead)
Salt- 1 ½ tsp (adjust to taste)
Baking Soda- 1 tsp

Add curd and salt  to the flour and knead to a smooth and supple dough. Leave covered for 5-6 hours.
Roll out and fry bhatooras in hot oil. Serve hot. The oil should be hot else bhatooras will soak oil and end up too greasy.

* a loose dough is a tad challenging to roll but gives excellent bhatooras.

For the Onion Raita
Curd- 2 cups
Onion, chopped fine- 1
Salt- ¾ tsp
Red chilli powder- ½ tsp
Oil- ½  tsp
Rai/mustard seeds- ½ tsp
Curry leaves- 4-5
Coriander, chopped fine
Whisk the curd and add everything apart from rai,oil and curry leaves. Heat the oil, throw in the curry leaves and rai, Let the rai splutter and add to the raita. Top with some freshly chopped coriander.