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Delhi Style Chole Bhature (Bhature and Chole)
The complete method to make delicious chole bhature just like the streets of Delhi. This recipe uses semolina to keep the bhature soft and fluffy, and the chole gets a wonderful flavor by leavening with baking soda, pomegranate seeds, and Indian gooseberry. With easy step‑by‑step instructions, you can make this classic combo at home.
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Cost Breakdown
Critical Success Points
- • Soak chickpeas for 6 hours with soda
- • Achieve the correct firm‑soft dough ratio
- • Rest the dough for at least 6 hours
- • Oil temperature must be 180°C
- • Flip bhature immediately after adding
Safety Warnings
- • Add bhature only when the oil is very hot, otherwise the oil will splatter.
- • Ensure the steam valve is clean before sealing the pressure cooker.
- • Wear oven mitts or thermal gloves to protect hands from hot oil and cooker.
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