Unlock Perfect Chole Bhature: Avoid These Common Mistakes for Fluffy Results

• Soak Kabuli chana for 8-10 hours; baking soda aids softening but use sparingly.
• Properly sauté onions, tomatoes, ginger, garlic for a rich spice base; cook until oil separates.
• Add semolina and yogurt to maida dough for bhature to improve texture and puffiness; rest dough for at least two hours.
• Maintain correct oil temperature: hot enough for bhature to float and puff immediately; test with a small dough piece.
• Fry one bhatura at a time to prevent oil temperature drops and ensure proper puffing; don't overcrowd the pan.