Ingredients

• For chole:
• 250g - channa
• 2 big - tomatoes
• 1 big - onion
• 1 tsp - Ginger-garlic paste
• 50g - cashew nuts
• 1/2 tsp - khus khus/poppy seeds
• 1/2 tsp - charmagaz
• 1 tsp - chole masala
• 1/2 tsp - food colour
• Salt to taste
• 1/2 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 2-3 tbsp - oil
• Water if required
• For bhature:
• 2 cups - maida
• Curd, salt and water as needed
• 1/2 tsp - soda
• 1/2 tsp - sugar
• 1 tbsp - oil to knead
• 150g oil for frying the poori

How to Make Chole Batura

• For chole: Soak the channa for eight to ten hours or overnight.
• Pressure cook channa up to 6 whistles.
• Before making the chole, soak the poppy seeds and charmagaz for 10 minutes.
• Now grind the onion, tomato, ginger-garlic paste, cashew nuts, soaked poppy seeds, and charmagaz mixture to a fine paste.
• Heat oil and fry the masala for 10 minutes.
• Add turmeric, chilli powder, salt, and chole masala, and mix well.
• Now add the chole with some water and the food colour and mix well.
• Cook on a low flame for 5 to 10 minutes.
• Garnish the chole with chopped onion, coriander leaves, and a small slice of lemon.
• For batura:
• Knead maida, salt, water, curd, soda, and sugar to make a soft dough.
• Add 1 tbsp of oil and knead for 5 minutes more.
• Set aside for two hours.
• Make small balls of the dough.
• Roll out into round pooris, dusting with maida.
• Heat oil in a kadai and fry the poori till it is brown.
• Serve hot with chole.
• Note: Make sure the curd used to make the dough is not sour.