Classic Punjabi Chole Bhature

Drain and rinse the soaked chickpeas. Place them in a pressure cooker with about 4 cups of water and salt. Cook for 20–25 minutes until tender. Reserve some of the cooking liquid for the curry.

Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them splutter until fragrant.

Add the chopped onions and green chilies. Sauté until the onions are evenly golden brown, stirring to prevent burning.

Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw aroma fades.

Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.

Sprinkle in coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook the spices for 2–3 minutes, stirring continuously to deepen their flavor.

Add the cooked chickpeas along with a little reserved cooking liquid. Stir well and simmer for 10–15 minutes, adjusting the consistency as needed.

Finish the curry with garam masala and dried fenugreek leaves. Simmer for another 5 minutes, then remove from heat.

To prepare the bhature, mix all-purpose flour, baking powder, and salt in a bowl. Gradually add water and knead into a soft, smooth dough.

Cover and rest the dough for about 2 hours, allowing it to relax and become airy.

Divide the dough into equal portions and roll each into a thick round disc.

Heat oil in a deep pan over medium-high heat. Fry the bhature until puffed and golden brown on both sides. Drain on paper towels.

Serve the hot chole with freshly fried bhature, garnished with fresh coriander leaves.