Chole Bature

Ingredients:

For Bature:

Maida / all-purpose flour - 2 cups, Rava - 2 tbspn, Salt, oil and water - to make a smooth dough. Rest the dough for 15 to 20 mins so that the rava swells up

For Chole:

Kabuli Channa / Chick Pea - soaked overnight

Oil (I prefer Mustard oil)

Bay leaves, Cloves, Cinnamon, etc

Mustard seeds

Onion - 2, Finely chopped

Tomatoes - 2, Finely chopped

Kopra / dry coconut scrapings - 1/2 cup

Ginger-garlic paste

Turmeric powder, Chili powder, Coriander powder, Salt and Garam Masala / Chole powder

Instructions:

For Chole:

• Heat 2 tbsp oil in a Pressure cooker, add bay leaf and other spices
• Immediately add mustard seeds and when it splitters add chopped onion and ginger-garlic paste - saute 
• When the raw smell vanishes, add kopra / dry cocounut scrapings and fry well for few mins
• Later add chopped tomatoes - cook until its kindof mashed within
• Add all the masalas ingredients and Salt - mix well
• When it starts leaving oil at the sides, add soaked Chick peas, saute for few mins till the masalas are mixed well with the channa
• Add 1 or 2 cups of water, cover the lid and let it whistle 3 times
• When the pressure is out, adjust the taste and consistency of the gravy (if you want to add salt or masala or water). If adding anything let it boil for few mins after that.
• Garnish with chopped coriander leaves, squeeze few drops of lemon juice in it and serve piping hot

For Bature:

•         Make rounds of the dough, big enough to make batures of your desired size

•         Roll them with the help of oil to avoid sticking to the belan

•         Fry them only when the oil is hot so that it swells up nicely and stays the same way for a while

                        Serve it with the Chole masala and Pickle.