Chole Bhature

Few things can beat the joy of digging into a plate of hot, fluffy bhature with spicy, flavour-packed chole. It's the kind of meal that instantly feels comforting, whether you're making it for a lazy Sunday lunch or treating your family to something special. With P Mark Kachi Ghani Mustard Oil, the chole gets that rich, authentic Punjabi flavour, while the bhature turn perfectly golden, crisp on the outside, and soft on the inside. If you've been craving restaurant-style chole bhature at home, this easy recipe has you covered.

Ingredients

For the Chole

• Dried chickpeas – 2 cups (about 400 g), soaked overnight

• Tea leaves – 2 tbsp

• Black cardamom – 1

• Cloves – 3-4

• Cinnamon – 1/2-inch stick

• Salt – 1 1/2 tsp or to taste

• P Mark Kachi Ghani Mustard Oil – 4-5 tbsp

• Cumin seeds – 1 tsp

• Bay leaf – 1

• Onion – 2 medium, finely chopped or pureed

• Ginger-garlic paste – 1 1/2 tbsp

• Tomato puree – 1 cup

• Reserved chole water – 1-1 1/2 cups

For the spice paste

• Red chilli powder – 1 1/2 tsp

• Turmeric powder – 1/2 tsp

• Coriander powder – 2 tsp

• Chole masala – 2 tsp

• Amchur powder – 1 1/2 tsp

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Water – 3-4 tbsp

For the Bhature

• Maida – 3 cups (about 375 g)

• Ajwain – 1 tsp

• Boiled potato – 1 medium, finely grated

• Thick curd – 1/2 cup

• Salt – 1 tsp

• Water – 1/2-3/4 cup, as required

• P Mark Kachi Ghani Mustard Oil – for deep frying

For Garnishing

• Green chillies – 2-3, slit

• Ginger – 1 1/2-inch piece, julienned

• Fresh coriander – 1/4 cup, chopped

For the Final Tadka

• P Mark Kachi Ghani Mustard Oil – 1 tbsp

• Hing – 1/4 tsp

• Kasuri methi – 1 tsp, lightly crushed

Method

1. Place tea leaves, black cardamom, cloves, and cinnamon in a muslin cloth and tie into a potli.

2. Add the soaked chickpeas, salt, spice potli, and enough water to a pressure cooker.

3. Cook for 2-3 whistles, or until the chickpeas are soft.

4. Remove the potli and reserve 1-1 1/2 cups of the cooking water.

5. Prepare the spice paste: Mix red chilli powder, turmeric, coriander powder, chole masala, and amchur.

6.