Quick recipe using baking soda and yogurt for the bread dough.
Hands-free mode with voice commands & timers
No ratings yet
In a large bowl, mix flour, semolina, baking soda, and yogurt to form a soft, smooth dough. Add a splash of water if needed.
Cover the dough with a damp cloth and let it rest for 30 minutes while you prepare the chole.
Heat 2 tablespoons of oil in a pan; sauté onions and ginger-garlic paste until golden brown.
Add tomato puree and chole masala, cooking until the oil separates from the spice mixture.
Stir in the chickpeas and a cup of water, simmer on medium heat for 10 minutes until the gravy thickens.
Divide the rested dough into lemon-sized balls and roll them out into thick ovals or circles.
Heat the remaining oil in a deep kadai or wok until very hot; fry the bhature one by one.
Press down gently with a slotted spoon until they puff up, then flip and fry until golden brown.
