Ingredients for Chole (Chickpea Curry):
– 2 cups chickpeas (preferably dried, soaked overnight, or drained from a can)
– 2 large onions, finely chopped
– 3 tomatoes, chopped
– 2 green chilies, chopped (optional)
– 3 cloves garlic, chopped
– 1 piece ginger (about 2 cm), finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon garam masala
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon ground red pepper (optional)
– 1 cinnamon stick
– 2 bay leaves
– Salt to taste
– Fresh coriander for garnish (optional)
– Lemon wedges for serving

Ingredients for Bhature (Fried Bread):
– 2 cups wheat flour
– 1/2 cup yogurt
– 1 teaspoon baking powder
– 1 teaspoon sugar
– Salt to taste
– Oil for frying

Instructions:

1. For the Chole: Bring the soaked chickpeas to a boil in a large pot with plenty of water. Reduce the heat and simmer the chickpeas until tender. If using canned chickpeas, you can skip this step.

2. Heat some oil in a pan and add the cumin seeds, chopped onions, garlic, and ginger. Stir-fry until the onions turn golden brown.

3. Add the chopped tomatoes and green chilies (if using) and continue cooking until the tomatoes are soft and can be mashed into a paste.

4. Add all the ground spices – ground cumin, ground coriander, garam masala, turmeric powder, and ground red pepper (if using). Stir well and cook until the spices become fragrant.

5. Add the cooked chickpeas (or drained chickpeas from the can) and mix well to coat them with the spice paste. Add about 1 cup of water to achieve the desired consistency. Season with salt to taste.

6. Add the cinnamon stick and bay leaves, reduce the heat, and simmer the Chole over low heat to allow the flavors to blend and the sauce to thicken. Stir occasionally. Garnish with fresh coriander and serve with lemon wedges.

7. For the Bhature: In a large bowl, combine the wheat flour with baking powder, sugar, and salt. Add the yogurt and knead into a soft dough. Add a little water if needed. Cover the dough and let it rest for at least 2 hours.

8. Divide the dough into small balls and roll each ball into a thin disc.

9. Heat plenty of oil in a pot or deep pan. Carefully place the discs into the hot oil, one at a time, and fry until golden brown and crispy. Drain on kitchen paper to remove excess oil.

10. Serve the Bhature along with the Chole.

Enjoy your homemade Chole Bhature, a delicious North Indian specialty!