Virat Kohli's Favorite Chole BhatureVeg

1

In a bowl, combine refined flour, salt, semolina, baking soda, and powdered sugar.

2

Add curd and mix well. Gradually add room temperature water to knead a medium-soft, pliable dough. Incorporate oil while kneading to add elasticity.

3

Cover the dough with a damp cloth and let it rest at room temperature.

4

After resting, give the dough a quick knead and divide it into lemon-sized balls.

1

Heat oil and ghee in a deep pan. Add chopped onion and a little salt; sauté on high flame until caramelized.

2

In a blender, grind red chilli powder, garam masala, fennel seeds, coriander seeds, cumin seeds, dried pomegranate kernels, and amchur into a coarse powder. Add diced tomatoes and blend until it becomes a smooth paste.

3

Add crushed ginger-garlic-green chilli paste to the caramelized onions and fry until the raw smell dissipates. Add the spice paste and cook on medium-low flame until the oil begins to separate.

4

Add pre-cooked chickpeas and water. Mix well, cover, and cook. Mash a few chickpeas to thicken the gravy naturally.

1

Roll out the dough balls. Once the frying oil is hot, carefully slide in the bhatura. Splash hot oil over it as it rises to ensure it puffs up. Flip and press down slightly to get an even, golden color.

2

Garnish the chole with julienned ginger and serve hot with the freshly fried bhaturas.