All time favourite North Indian Chhole Bhature (Tangy chickpea curry and fried bread) - Heaven on a plate :)

I have mixed two recipes to create this one delicious and quick to do recipe.  It might seem like a lot of ingredients but an ordinary Indian kitchen will have these in the cupboard anytime you need :)
One recipe is my Mom-in-law's and the other taken from Chef Harpal Singh Sokhi. Enjoy!

Ingredients for Chhole

Chickpeas (kabuli chana)    - 2  Cups - You can use 2 cans of boiled chickpeas too
Tea Bag     1
Cumin Seeds - 2  tablespoons
Ground Anardana (crushed pomergranate seeds) - 2 tablespoons

Dried Spices                     

Coriander powder  - 1  tablespoons
Red Chilli Powder - 1 1/2  teaspoons
Turmeric powder - 1/2  teaspoons
Roasted Cumin Powder - 2  teaspoons
Garam Masala powder - 2  teaspoons
Channa Masala (ready made) - 2  teaspoons
Amchoor Powder (Mango Powder) - 2  teaspoons

Tarka

Desi Ghee or Oil - 2-3 tbsp

Ajwein Seeds (carom seeds) - 1 teaspoon
Tomato Puree - 1/2 cup

To Garnish

Green Chillies Slit - 3-4  pcs
Tomatoes Cut into rounds or squares - 3-4  pcs
Root Ginger-1 inch, cut into thin strips

Method:

1. Wash and soak kabuli chana in eight cups of water overnight, or for at least six hours. Drain and put the chickpeas into a pressure cooker with five cups of fresh water and salt. Add the tea bag. If using canned chickpeas, skip this process.

2. Grind Cumin Seeds and Anardana seeds together in a mill or using a hand blender

3. Roast this mixture dry for just 30 seconds. If you do more, it will be burnt and leave a bitter taste to your dish.

4. In a separate bowl, mix all the dried spices.  Add the boiled chick peas and the roast cumin and anardana mix.

5. In a pan, heat 1 tbsp oil or ghee and add the pureed tomatoes. Cook for 6-7 minutes until oil separates. Add the chickpeas to this tomato puree.

6. Heat ghee or oil to a very high temperature and take off the heat. Now add the ajwein or carom seeds and pour this mix over the chickpeas.

 7. Garnish with green chillies, ginger and chopped tomatoes and serve.

Ingredients for Bhature or Fried bread

(from Chef Harpal)

Refined flour (maida) - 2 1/2  Cup

Baking powder -1/2  teaspoons

Soda bicarbonate - 1/4  teaspoons

Yogurt - 1/2  Cup

Salt - 1  teaspoons

Powdered sugar - 2  teaspoons

Oil/Ghee - 2  tablespoons

Oil for deep frying


Method 

1. Sift together the refined flour, baking powder and soda bicarbonate.
2. Mix yogurt with salt and sugar. Add to the flour, with enough water and knead lightly to make a soft dough.
3. Knead two tablespoons of oil into the dough. Cover the dough with a damp cloth and leave to rest for one hour.
4. Divide dough into sixteen equal portions. Roll into balls, cover with a damp cloth and leave to rise for ten minutes.
5. Grease your palms with a little oil and flatten the balls. Roll out into five-inch round bhature.
6. Heat oil in a kadai and deep-fry bhature on high heat till light brown on both sides. Drain on absorbent paper.
7. Serve hot with chhole and have fun.