Chop onion and tomato roughly for grinding. Then measure and keep other ingredients also, for grinding. Now chop onion finely, slit green chilli and arrange all the other ingredients for the gravy.
Soak chole in water for minimum 8 hours or overnight. Then rinse well, add salt, 2.5 cups of water and pressure cook it for 5 whistles. In a pan, pour 1/2 tbsp of oil, add roughly chopped onion and tomato. Saute till onion turn translucent and tomato turns mushy.
Add turmeric powder, chilli powder, coriander powder and give a quick stir. Then add ginger - garlic paste and saute till the raw smell leaves. Let it cool down.
Transfer the sauted items to a mixer and grind it to a smooth paste, by pouring little water. Heat 1 tbsp of oil in a pan, add onion, green chilli and saute well. Then add jeera, bay leaf, cinnamon, cloves cardamom and pepper corns. Roast till nice smell wafts but don't burn it.
Add pressure cooked chole and mix everything well. I didn't drain the water in the chole, if you want the gravy to be thick, drain the water and go ahead. Cook covered for 7 to 8 minutes in low flame until the oil separates. Garnish with coriander leaves and serve it after 1 hour, so the masala and chole blend well.Serve this chole bhatura recipe with phulka.
Tips for Chole Bhature Recipe
Soaking the chole for a minimum of 8 hours or overnight is a must for easy cooking.
If you have forgotten to soak the chole, then pour very hot water over it and set aside for 4 hours. Then other steps are the same.
Ensure the chole is pressure-cooked properly and it is soft.
the addition of baking soda when cooking chole is optional, but it lends softness to the chole.
For a quick version, canned chickpeas can be used. Drain the water in it and use, no pressure cooking is needed. But this chole bhatura recipe tastes better with freshly cooked chickpeas.
Also don't add cooking soda more than mentioned, as it is not good for health.
For more taste, gheeor buttercan be used for tempering the spices for this chole bhature recipe.
Even little-mashed chickpeas can be added at last, to get more volume and thickness in the gravy.
Instead of coriander leaves, little kasuri methi leaves can be added at last for more flavour.