Kritika Handa
Soak chickpeas overnight for optimal softness. Cook until tender in a pressure cooker.
Sauté onions, ginger-garlic, and tomatoes with spices. Create a flavorful base for the curry.
Combine cooked chickpeas with the spice mix. Simmer to blend flavors and achieve desired consistency.
Mix all-purpose flour, yogurt, and spices. Knead until soft, then rest to enhance elasticity.
Divide the dough into small balls. Roll out into circles for even frying.
Heat oil and fry the rolled bhature until golden brown. Ensure they puff up for best texture.
Serve hot Chhole with bhature, garnished with onions, pickles, and lemon for extra zest.