Punjabi Chole Bhature

Rinse the soaked chickpeas and pressure cook with baking soda and water until soft (about 15-20 minutes on medium heat or 4-5 whistles). Set aside.

Heat 2 tablespoons oil in a deep pan. Add cumin seeds and asafoetida; sauté until fragrant.

Add finely chopped onions and sauté until golden brown.

Add ginger paste, garlic paste, and slit green chilies. Cook for 1-2 minutes until raw smell disappears.

Add pureed tomatoes, turmeric, red chili powder, coriander powder, and cumin powder. Cook until oil separates from the masala, about 10 minutes.

Add the cooked chickpeas along with the cooking liquid. Mix well and simmer for 15 minutes on low heat.

Add amchur powder, garam masala, and salt. Stir and cook for another 5 minutes. Adjust salt and spice as needed. Turn off the heat and keep covered.

For bhature dough, mix all-purpose flour, semolina, baking powder, sugar, and salt in a large bowl.

Add yogurt and warm water gradually to the dry ingredients and knead into a soft, pliable dough. Cover and rest for 1-2 hours.

After resting, divide the dough into 8 equal portions. Roll each portion into a smooth ball.

Heat oil in a deep frying pan or kadhai to medium-high (about 180°C/350°F).

Roll each dough ball into a round disc about 6-7 inches in diameter, dusting lightly with flour to prevent sticking.

Fry each bhatura in hot oil until it puffs up and turns golden brown on both sides, about 1-2 minutes per side.

Remove the bhature with a slotted spoon and drain on paper towels.

Serve hot the chole garnished with fresh coriander leaves alongside hot bhature. Accompany with sliced onions, lemon wedges, and green chutney if desired.