Ingredients:

• 2 cups chickpeas (soaked overnight)
• 2 medium sized tomatoes, chopped
• 1 large onion, chopped
• 2 teaspoons cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt, to taste
• 1 tablespoon ginger-garlic paste
• 1 tablespoon oil
• 2 cups water
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• Salt, to taste
• Water, as needed
• Oil, for deep frying

Instructions:

1. In a large saucepan, heat oil over medium heat. Add cumin seeds and let them crackle.
2. Add chopped onions and sauté until they are translucent.
3. Add ginger-garlic paste and cook for a minute.
4. Add chopped tomatoes, coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 5 minutes or until the tomatoes are soft.
5. Add the soaked chickpeas and 2 cups of water. Let it boil and then reduce heat to low. Cover and simmer for 30-40 minutes or until the chickpeas are tender.
6. In a separate bowl, mix together the all-purpose flour, baking powder, and salt. Gradually add water to make a soft dough.
7. Divide the dough into equal-sized balls and roll them into circles.
8. Heat oil in a deep pan for deep frying. Fry the rolled bhature until they are golden brown on both sides.
9. Serve the hot chole with fried bhature.