Ingredients:

For the cholay
1 cup chick peas (Kabuli chana), soaked overnight
1/2 teaspoon cumin seeds (jeera)
1 onion finely chopped
12 mm. (1/2″) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala )
2 teaspoons chilly powder
2 teaspoons amchur (dry mango to find more about dry
1/4 teaspoon turmeric (haldiClick to find more about haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seeds(zera) power
2 tablespoons oil
salt

For the bhatooray:

1/2 cup plain flour (maidaClick to find more about maida)
1/2 cup potatoClick to find more about potato, boiled and grated
11/2 teaspoons oil
saltClick to find more about salt to taste
oil for deep frying

For Garnishing:

1 onion, sliced
4 lemon wedges

Preparation:

For the cholay:
1. Pressure cook the chick peas for 3 whistles until they are soft . Drain and keep aside.
2. 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.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. Keep aside

For the bhatooray:
1. Combine the flour, potato, 1½ teaspoons of oil and saltClick to find more about salt and knead into a firm dough without using any water.

2. Knead the dough very well till it is smooth

3. Cover with a wet muslin cloth and rest the dough for 10 minutes

4. Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5″) diameter.

5. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.

6. Serve hot with the chole, sliced onion and lemon wedges.

Tips:
While frying the bhature, press the centre lightly with a frying spoon so as to help it to puff up.
Chole masala is a blend of spices which is readily available at most grocery stores.

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