PREPARATION OF BLACK TEA

• Take ½ cup hot water in a mixing bowl or a cup.
• Tear the mint leaves into small pieces and add to the hot water.
• Add the tea leaves or tea bag.
• Cover the allow the tea and mint to infuse. Leave it till the tea becomes cold.
• Strain the mixture using a sieve. Keep the black tea on the side till required.

PREPARATION OF CHOLE MASALA / SPICE MIXTURE

• Add all the whole spices - bay leaves, dry red chillis, coriander seeds, cinnamon, cardamom,peppercorns and fennel in a wide pan.
• Roast the spices over low heat for about 2-3 minutes till you get the aroma and the coriander seeds turn golden brown.
• Remove the spices from the pan into a plate. Allow the spices to cool down completely.
• Add the roasted spices in the spice grinder jar. Also add turmeric powder, asafoetida and amchur powder to it.
• Grind the spices to a fine powder.
• Store any leftover spice powder in an airtight container.

PREPARATION OF CHOLE/ CHICKPEA CURRY

SOAK AND COOK CHICKPEAS

• If you are using raw chickpeas (kabuli chana) then you need to soak them in enough warm water overnight or for 6-8 hours.
• Next day drain out the water, wash the soaked chickpeas in a colander.
• Add the chickpeas in a pressure cooker. Add 3 cups of water and 1 tsp salt.
• Pressure cook over medium heat for 3 whistles.
• Alternately, use an instant pot at the pressure cooker setting.
• If you are using canned chickpeas then you can omit the above steps. You will need two cans of chickpeas. Drain out the water and wash the chickpeas.

PREPARE THE CHOLE

• Heat oil and ghee in a pan over medium heat. For vegan version, omit ghee.
• Add mustard, cumin seeds and ajwain.
• Add chopped onion and stir fry till they turn light brown in colour.
• Add garlic paste and stir fry for about 1-2 minutes.
• Add ginger and green chilli pastes. Stir fry for a minute.
• Add the fresh tomato puree.
• Add salt, red chilli and turmeric powders. Mix well.
• Cook the tomato mixture till it becomes a bit thick.
• Add the black tea and mix well.
• Add the cooked chickpeas. Mix well.
• Lower the heat, cover the pan and allow the curry to simmer for 5-10 minutes.
• Add ½ cup water and allow the curry to become hot again.
• Add the chole masala and kasuri methi. Mix well.
• Take the pan off the heat. Leave the chole on the side till required.
• At the time of serving, heat it up again. If it is too dry, add a bit of water.
• Garnish with chopped fresh coriander and serve with bhature.

PREPARATION OF BHATURA DOUGH

• Sift flour, baking powder, baking soda and salt into a mixing bowl.
• Add kasuri methi,semolina and sugar. Mix well.
• If you are using fresh fenugreek or methi, chop it up finely. Add to the flour.
• Add 4 tbsp of oil and mix into the flour.
• Add yogurt and mix lightly.
• Add water little by little and make a dough that is not too hard or too soft. It should not be sticky at all. You should be able to handle it without using extra flour. The amount of water required will depend on how watery or thick the yogurt is.
• If the dough becomes sticky, add some more flour.
• Cover the dough with a damp towel or a lid and allow it to rest for 15-30 minutes.

PREPARE THE BHATURE

• Heat enough oil in a wok or kadai for deep frying. Don't use high heat, keep at medium to low setting.
• Rub about 1 tsp of oil over your palms and knead the dough gently to make it smooth.
• Divide the dough into 12-14 parts. Roll each part into a ball.
• Rub little oil over the worktop or board. Roll one dough part into a circle which is about 3-4 inches in diameter. Don't make the bhatura too thin or thick.
• Roll the rest of the dough pieces in the same way.
• Take a tiny piece of the dough and drop it in the oil. If it comes up immediately, the oil is ready for deep frying the bhature.
• Add carefully one rolled out bhatura and deep fry turning it over a few times, till it puffs up and becomes pinkish in colour.
• Remove the puffed up bhatura from the oil and place it in a colander.
• Repeat the same with the rest of the rolled out dough.
• Serve hot bhature with chole.