Chole Bhature

Soak chickpeas overnight. Drain and pressure cook with a tea bag (for dark colour), salt, and water for 5–6 whistles until very soft. Discard the tea bag. Reserve the cooking liquid.

Make bhature dough: combine maida, yogurt, baking soda, a pinch of salt, and 1 tablespoon of oil. Knead into a soft, smooth dough using minimal water. Cover with a damp cloth and rest for 30 minutes — the yogurt and baking soda will make the bhature puff up.

Heat oil in a kadai over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until deep golden brown, about 12 minutes.

Add ginger-garlic paste and cook for 3 minutes. Add tomato puree and cook on medium heat until the oil separates — about 8 minutes.

Add turmeric, red chilli powder, and chole masala. Stir well and cook for 3 minutes.

Add the boiled chickpeas with 200 ml of their cooking liquid. Mash a few chickpeas against the side of the pan to thicken the gravy naturally.

Add anardana powder and slit green chillies. Simmer on low heat for 15 minutes until the gravy is thick and dark. Taste and adjust salt.

For bhature: divide the rested dough into 8 equal balls. Roll each into an oval about 15 cm long and 5 mm thick.

Heat oil for deep frying to 180°C. Slide a bhatura into the hot oil and press gently with a slotted spoon — it will puff up dramatically. Fry for 1–2 minutes per side until golden. Drain on paper towels.

Serve the hot, puffed bhature immediately with the chole, sliced onions, green chutney, and a wedge of lemon.