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- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/staple/鹰嘴豆炸饼.md

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+# How to Make Chole Bhature
+
+> Chole Bhature (छोले भटूरე) — Chickpea Curry with Fried Bread
+
+Chole Bhature is one of the most popular classic street foods and breakfast items in North India, especially beloved in Delhi and Punjab. "Chole" refers to chickpeas stewed in a rich spice blend, while "Bhature" are soft, fluffy fried breads. Together, they offer a rich textural experience—the fluffiness of the bread complements the robust flavor of the chickpeas perfectly. Total time: approximately 50 minutes (chickpeas must be soaked for 8 hours in advance).
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Chickpeas (dried)
+- All-purpose flour
+- Yogurt
+- Onions
+- Tomatoes
+- Ginger
+- Garlic
+- Green chilies
+- Cilantro (coriander leaves)
+- Black tea bags (for coloring the chickpeas)
+- Cooking oil
+- Turmeric powder
+- Red chili powder
+- Coriander powder
+- Cumin powder
+- Garam Masala
+- Amchur (dried mango powder) — can be substituted with lemon juice
+- Salt
+- Baking soda
+- Deep pot (for frying the bhature)
+
+## Calculation
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–3 people.
+
+Per serving:
+
+**Chole (Chickpea Curry) portion:**
+
+- Dried chickpeas 200g (soaked for 8 hours in advance)
+- Onions 2 (approx. 200g), finely chopped
+- Tomatoes 3 (approx. 300g), finely chopped
+- Ginger 10g, grated
+- Garlic 4 cloves (approx. 12g), minced
+- Green chilies 2, slit
+- Cooking oil 30ml
+- Black tea bag 1
+- Turmeric powder 3g
+- Red chili powder 5g
+- Coriander powder 8g
+- Cumin powder 5g
+- Garam Masala 5g
+- Amchur 3g (or lemon juice 15ml)
+- Salt 6g
+- Water 500ml
+
+**Bhature (Fried Bread) portion:**
+
+- All-purpose flour 250g
+- Yogurt 60ml
+- Cooking oil 15ml (for kneading the dough)
+- Baking soda 2g
+- Salt 3g
+- Warm water approx. 60ml
+- Cooking oil 500ml (for frying)
+
+## Instructions
+
+### Preparation (8 hours in advance)
+
+- Soak the dried chickpeas in clean water overnight (at least 8 hours). They will expand to about twice their original volume after soaking.
+
+### Cooking the Chickpeas
+
+- Drain the soaked chickpeas.
+- Place them in a pot, add 500ml of water and 1 black tea bag (for coloring).
+- Bring to a boil over high heat, then reduce to medium heat. **Simmer for 25–30 minutes** until the *chickpeas can be easily crushed between your fingers*.
+- Remove the tea bag and reserve the chickpea cooking liquid for later use.
+
+### Preparing the Curry Base
+
+- Pour 30ml of cooking oil into a wok and heat over medium heat.
+- Add the chopped onions and sauté until *golden brown* (about 6-8 minutes).
+- Add the grated ginger and garlic, and sauté for 1 minute.
+- Add the chopped tomatoes and sauté until *the tomatoes are completely soft and release their oils* (about 5 minutes).
+- Add 3g of turmeric powder, 5g of red chili powder, 8g of coriander powder, 5g of cumin powder, and 6g of salt.
+- Sauté for 2 minutes to allow the spices to fully release their aroma.
+- Add the cooked chickpeas along with their cooking liquid to the pan.
+- Add green chilies and stir well.
+- Bring to a boil over high heat, then reduce to low heat and **simmer for 15-20 minutes**. During this time, you can use the back of a spatula to mash some of the chickpeas to thicken the sauce.
+- Add 5g of garam masala and 3g of pomegranate powder (or 15ml of lemon juice).
+- Stir well, then turn off the heat and set aside.
+
+### Making the Purée Dough
+
+- In a large bowl, mix 250g of all-purpose flour, 2g of baking soda, and 3g of salt.
+- Add 60ml of yogurt and 15ml of cooking oil.
+- Gradually add warm water while kneading until a *smooth and soft* dough forms (the dough should be slightly softer than usual).
+- Cover the dough with a damp cloth and let it rest for **30 minutes**.
+
+### Frying the Purées
+
+- Divide the dough into 8 equal portions.
+- Take one portion, lightly oil your hands, and roll it out into a round flatbread about 15cm in diameter and 3mm thick.
+- Pour 500ml of cooking oil into a deep pot and heat over medium-high heat to approximately 180°C.
+- Gently slide the flatbread into the hot oil and press it lightly with a slotted spoon to help it *puff up*.
+- **Fry for 1-2 minutes**, flipping to fry until *golden brown on both sides*.
+- Remove from the oil and blot with paper towels to remove excess oil.
+
+### Serving
+
+- Reheat the chickpea curry.
+- Serve the purées hot, paired with the chickpea curry.
+- Optionally serve with sliced onions, green chilies, and lemon wedges.
+
+## Additional Notes
+
+- Soaking the chickpeas beforehand is a mandatory step; otherwise, they will not soften properly. If time is short, you can use a pressure cooker to cook unsoaked chickpeas for 20 minutes.
+- The black tea bag is used to color the chickpeas, giving them a deep brown hue. This is a secret trick used in Indian restaurants.
+- The yogurt and baking soda in the purée dough are key to its soft and fluffy texture. The dough should not be too stiff.
+- This dish is a national favorite for brunch in India, available from street stalls to high-end restaurants. In Indian restaurants in China, it is often referred to as "Chickpea Curry with Purées."
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.