Chole Bhature - with A Difference

Traditionally, chick peas and spices are simmered for hours. This recipe is however ready in minutes and is delicious. The tea leaves impart a dark brown colour to the gravy.

1. 1

   Soak chickpeas overnight.
   
   Method for the Chole:
   Pressure cook the Kabuli Chana with the tea bag for 3 whistles until they are soft. Drain and keep aside. Discard the tea bag.
   
   Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
   
   Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
   
   Add the Kabuli Chana and 1 cup of water and mix well.
   
   Simmer for 10 to 15 minutes. Keep aside
   
   Method for the Bhature:
   Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water.
   
   Knead the dough very well till it is smooth.
   
   Cover with a wet muslin cloth and rest the dough for 10 minutes.
   
   Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
   
   Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.
   
   Serve hot with the chole, sliced onion and lemon wedges.