Wash and soak white and black chickpea in water(app 1 litre) overnight or for 6-8 hours.
In a pressure cooker, add these soaked chickpeas along with water, 1 tsp salt and 1 tsp oil.
Boil 2 cup water in another pan with tea leaves, strain and add to pressure cooker (you can use tea bags also).Cover the lid and cook for three to four whistles. Keep aside
Heat oil in a big kadhai or pan and fry potatoes and cottage cheese. Drain and keep aside. Now fry green chilly, and ginger, drain and keep aside.
Now to this oil(keep flame low) add cinnamon stick, cardamom, cloves and dried fenugreek leaves, fried ginger and green chillies and all spices one by one along with salt.Add the boiled chickpeas with remaining water(if water isn't enough to add 2 cups boiled water).
Let it cook on low flame till water mix with chickpeas and forms a thick spicy gravy.
Add fried potatoes and cottage cheese.
Garnish with tomato and onion rounds, green chilli slits, ginger strips, fried potato and paneer and chopped coriander and garam masala. Drizzle lemon juice and enjoy.
For Bhature
Boil water in a pan with carom and fennel seeds. Strain and let the water cool a little.
Mix flour, baking powder, sugar, yoghurt in a bowl and knead a soft dough with the water we made.
Keep this overnight or 8-10 hours for fermentation.
Now heat oil in a big pan or wok.Make slightly big balls from dough (8-10 ).
Take one ball and apply some oil on your flat board and roll one ball from centre to upward to make an even sized oval shaped bhatura. Repeat the same procedure for all bhaturas.
Fry the bhatura in oil from both sides. Drain on your flat board(so no need of applying oil again).
Serve hot bhature with chole ,chutney, onions and pickle.
Notes
What if I forget to soak the dry chickpeas, is there any shortcut?
If you have forgotten to soak the dry chickpeas and still want to make the chole, simply wash the chickpeas and add them to a pressure cooker with enough water. Throw in some tea bags and a pinch of salt. Finally, add in half a teaspoon of baking soda and cook for 5-6 whistles.
Ay other alternatives for a black color other than tea?
You can use dry gooseberry tied in a cloth and put it in the pressure cooker while cooking the chickpeas.
Can we use canned chickpeas, if yes how to change the color and make them black?
Yes, of course, you can use canned chickpeas. To make them black once you add the tadka (tomato onion gravy base ) to the chickpeas, add some tea water instead of regular water and cook them on low heat for at least 45 minutes.
Is there any shortcut to make Bhatura?
Well, the recipe down below is the way my mother-in-law makes them. They always turn out just like from halwais. If you are looking for some quick ways which don't need a long waiting time for fermentation you can use either of the ways below.
First, a quick way is to use yeast. Add some sugar and yeast in lukewarm water as required to knead the dough. Keep it aside to proof for 10 minutes. Use this dough water to knead the dough and keep it a warm place for up to 2 hours to ferment.
The second method is to knead the all-purpose flour adding a tablespoon of baking powder, a teaspoon of baking soda, half a cup of yogurt, a tablespoon of ghee, and a quarter cup of fine semolina. Use some warm water to knead the dough and keep it aside at a warm place for leavening for 2 hours.
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