After the chole have boiled separate the chole from the water. 2 Heat oil in a kadhai and add the onion. Stir fry till little golden brown. Then add the powdered masala.
Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
Now add only the chole and let it simmer for 5 - 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
When the chole get be thick add the garam masala and chopped green coriander.
Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.
Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry the bhature’s till both sides are golden brown. Serve with chole and mix pickle.
If u don’t like bhature you can also serve chole with poori as poori chole.</span>