BHATURE WALE CHHOLE

Soaking: Rinse Kabuli chana thoroughly by rubbing and washing it twice. Then, soak it for 10 hours in 1 liter of filtered water mixed with Chef’s Brine powder.

Before you begin: Gently rub and rinse the soaked chhole twice with clean water, then drain. Cut the potatoes into large chunks, slit the green chilies in the center, chop coriander leaves, and julienne the ginger.

1. Boiling: Add the drained Kabuli chana, 1 tbsp oil, tea leaves, and 750ml (3 cups) of water to a pressure cooker. Cover and cook on high flame until the first whistle, then reduce to medium-low for a gentle simmer, maintaining consistent pressure. Cook for 15 minutes, then turn off the heat and allow the pressure to release naturally. Drain and keep aside the water, transfer the boiled chhole to an iron pan or wok, and evenly sprinkle Chef's Bhature Wale Chhole Formula. Mix well and let the chhole absorb the flavors for minimum 30 minutes, stirring gently at intervals..

2. Tadka: Heat desi ghee in a seperate pan over medium flame and fry the diced potatoes until golden. Place the chhole (iron wok) over medium flame. Set aside the fried potatoes and put the julienned ginger and slit green chilies in desi ghee and fry them for 30 seconds and turn off the flame. Pour the hot tadka over the marinated chhole and mix gently. Increase the iron wok flame to high and gradually add a small amount of strained chhole water while cooking to achieve the desired consistency, avoiding a watery gravy. Add the fried potatoes and chopped coriander leaves, mix well, then turn off the heat and transfer to a serving bowl.

Garnish with julienned ginger, and freshly chopped coriander leaves.