Hello, I am Madhura and welcome to MadhurasRecipe Marathi Let’s see how to make chole masala today. This is a highly requested recipe. Take 1 cup chole in a bowl. Wash chole with water 2-3 times really good. For 1 cup chole add about 2 1/2 cups water in it. Soak the chole over night. I have soaked chole over night and you can see these are almost double in quantity. Drain out excess water in chole. This water smells a little sour. If you cook chole along with this water then these chole become a little gasy. Stomach may get disturbed. To avoid that, I always drain water in which we soak chole. Transfer the chole into cooker. Add enough so that chole will be soaked. Close the lid and cook on medium heat until 7 whistles. Cook on medium heat only. If you cook on high heat, then whistles will come quickly and chole won’t be cooked. Chole will remain raw. So cook on medium heat until 7-8 whistles. Chole are cooking. We are making chole masala. So bhature are must. Let’s knead dough for bhature. Take 2 cups maida into a dish. Add 1/4 cup fine rava. The bhature that we get in market, those remain puffed up longer. Rava gives them some weight and these remain puffed up longer due to rava. They retain their puffed shape. Add salt to taste, 2 pinches baking soda and 1 tbsp oil. Add 1/4 cup curd and mix well. Add little water at a time and knead thick dough of it. 1/2 cup water is enough for the proportion of 2 cups maida and 1/4 cup rava. I have kneaded thick dough. Do not make soft dough. It should be thick. Add 1 tsp oil and knead for more 5-7 minutes until soft. I have kneaded the dough. You have to take some efforts. But you will get nice results. Dough is nice and soft. Transfer the dough into bowl, add a little oil so that dough won’t get dry. Cover and rest it at least for 3 hours. Dough for bhature is kneaded and in the mean time, chole are also cooked. Let’s see. Chole are cooked soft. Also they have retained their shape and are not too mushy. We like such soft cooked chole. If you like little less cokked chole, the make 1 or 2 whistles less. I have heated 4 tbsp oil in pan for making masala. Add 1 tsp cumin seeds, 3-4 bay leaves and 2 cups finely chopped onion. A little more onion is required for this recipe. For making masala. Fry until onion gets light golden colour for about 5-6 minutes more. Onion has got nice golden colour. Add 1 1/2 cups finely chopped tomato. I have finely chopped about 3 medium size tomatoes. Add 1 tsp ginger garlic paste, 1 tbsp corinader powder, 1 1/2 tbsp bedagi mirchi powder. This is home made powder. It is not less spicy but it also give nice colour to sabzi. If you don’t have bedgi mirchi, then you can use store bought kashmiri chili powder. Add 1 tbsp garam masala. This is kitchen king masala. I mostly use kitchen king masala while preparing any north Indian recipe. Like matar paneer, rajma, palak paneer. You can use kitchen king masala of any brand. Add 1/2 tsp cumin powder, 1/4 tsp turmeric powder. Mix well. Cover and cook until tomatoes are cooked soft. If you feel masala is getting dry at the intervals, then sprinkle some water, cover and cook again. I have cooked tomatoes covered for about 5-6 minutes. Wow.. Tempting aroma!! Nice flavour. Tomatoes are mashed well with onion. Mostly in chole masala amchur powder is also added. You can add if you like. But we are adding lots of tomatoes and sourness of tomatoes is already in masala. Amchur powder can increase sourness in masala. That’s why I avoid adding amchur powder. But if you want, like you can add amchur powder. Or instead of adding combination of all these spices, you can add store bought chole masala. Add boiled chole in this masala, salt to taste. Mix well. I am adding a little water to adjusat the consistency. Cover and cook on medium heat for about 7-8 minutes so that masala flavour will be well absorbed in chole. I have cooked chole on medium heat for about 10 minutes. Wow.. Fantastic flavour. It has got nice colour and texture too. Chole masala is already. Chole masala is already and bhature dough is rested for 3 hours. When we kneaded the dough was a little thick. Now it has turned a little soft. Knead to make it soft again. Like so. Make balls as per the size of bhatura you want. Make small balls from it. From 2 cups maida you can make 8 medium size bhature means you can make 4 bhature from 1 cup maida. Bhature are little thick and bigger in size. Make the ball soft and nice. Flatten it a little and roll bhatura from it. Until you roll bhatura, heat up oil in a pan. Bhatura shrinks back no matter how much you roll as we are using maida. So you need to keep this rolling. Keep it aside. Actually bhature are made big. As I am making bhature at home, I don’t have that much big pan for frying. That’s why I am making bhature little bigger than puri. Bhature have a plain side and other side have some cracks. Drop the plain side first in oil. This helps for bhatura to puff up. If we drop the side having cracks first in oil the bhatura doesn’e puff up well at all. So take this important care. Drop plain side in oil first. Chole bhature are already. If you are watching my MadhurasRecipe’s videos for the first time, Then you can subscribe my youtube cahnnel. Next to that there is bell icon. You can click on that too. So that you will receive the notification of new recipes those I upload and you won’t miss any recipe. Let me try. Bhatura has got nice layers and the inner layer has got layers like pastry or veg pattice. Bhatura ia mainly like that only. Inner layer should get layers and outer cover should be crispy. Base has got nice layers. Thank you very much for watching my recipe. Let’s meet again with such nice recipe. Till then, keep smiling, be happy and keep on eating.