Chole Bhature Cups

Are you surprised with the name of this dish? I was too when I saw this recipe on a Facebook group! But when I read through this recipe I found it extremely interesting as the bhatures are baked in the shape of a cup and the chole is filled in it and served...wow what an innovation!

Prep Time: 2 hrs Cook Time: 1 hr

Ingredients

For the Bhatura cups

• 150 gms maida

• 75 gms Curd

• 40 gms Water

• Salt, to taste

• 1 tsp sugar

• 1/2 tsp Baking powder

• 1/4 tsp Baking soda

• 1 tsp Semolina

• 1 tsp Ghee

• 4 tsps Milk powder

For the chole

• 1 and 1/2 cups Chickpeas

• 1 Tea bag

• 2 tbsps Cumin seeds

• 1 tbsp Pomegranate seeds

• 3 tbsps Oil

• 5 Slit green chillies

• 1 tsp Ginger garlic paste

• Salt, to taste

• 1 Finely chopped tomatoes

• Finely chopped coriander leaves, for garnish

Spices

• 2 tbsps Coriander powder

• 2 tbsps Cumin powder

• 2 tbsps Turmeric powder

• 1 tbsp Red chilli powder

• 1 tsp Garam masala

Instructions

For the cups

1. In a large mixing bowl add all the ingredients and knead to make a dough – you need to knead the dough for 15-20 mins till you get a smooth soft dough

2. Keep covered with a damp cloth and let is rest for half an hour

3. Take an ovenproof cup and grease it well

4. Pinch a lemon sized dough and roll it into a chapati

5. Line it into the mould well and cut off the extra dough at the edge of the cup (you can use a muffin mould)

6. Prick on the dough in the centre with a fork

7. Bake these in a preheated oven at 180 degrees C for 7-8 minutes or till done

8. Cool and remove it from the cups and keep aside

For the chole

1. Soak the chickpeas overnight

2. Place the chickpeas along with the tea bag and salt in a pressure cooker and cook for 20 mins till done

3. Drain the liquid from the chickpeas and save it, discard the tea bag

4. Mix together all the spice powders and keep aside

5. Dry roast the cumin seeds and pomegranate seeds and powder this fine

6. In a pan, take oil and add slit green chillies and ginger garlic paste and fry till the raw smell goes away

7. Add the spice powder and fry for a minute

8. Add in half the retained liquid and cook for 2 minutes

9. Add the cooked peas and salt and rest of the liquid and cook for 3-4 minutes while stirring continuously

10. Top it with tomatoes, garam masala and the cumin-pomegranate powder and cook for another minute

11. Garnish with finely chopped coriander leaves

12. Dip this hot into the baked cups and serve