Punjabi Chole Bhature

Soak chickpeas overnight.

In a small muslin cloth, add black cardamom, peppercorns, cardamom, cloves, bay leaf, and dried gooseberry (amla). Tie securely to form a spice bag.

In a deep vessel or pressure cooker, add the soaked chickpeas, the spice bag, baking soda, and 5 cups of water. Boil until the chickpeas are soft and tender.

Remove the spice bag and set the cooked chickpeas aside.

In a bowl, combine maida, semolina, salt, baking soda, baking powder, and sugar.

Add curd and gradually add water to form a soft dough. Knead until smooth.

Cover the dough and let it rest for at least 2 hours.

In a pan, heat oil. Add ajwain, chopped garlic, and ginger. Sauté until fragrant. Add chopped onions and cook until light brown.

Add turmeric powder, chilly powder, coriander powder, cumin powder, and chole masala. Stir well.

Immediately add fresh tomato puree. Cook the masala until oil starts to ooze out from the sides.

Add salt, kasoori methi powder, and amchur powder. Stir in the boiled chickpeas along with their cooking water. Cook for about 20 minutes, or until the gravy reduces and thickens.

Check for seasoning and adjust salt if needed. Serve hot.

Heat sufficient oil in a deep vessel for frying.

Apply a little oil on your hands and take a small ball of the rested dough. Shape it into a round disc.

On a lightly oiled surface, roll out the dough into an oblong or round shape. Carefully slide it into the hot oil and deep fry, flipping to cook both sides until puffed and golden brown.

Remove the fried bhature from the oil and serve hot with the chole.