Chole bhature

Ingredients

For the chole

• 200 g dried chickpeas, soaked overnight
• 1 tbsp vegetable oil
• 2 tbsp ghee
• 1/2 onion, diced
• 1 tsp grated ginger
• 1 tsp crushed garlic
• 1 tbsp tomato purée
• 2 cinnamon sticks
• 2 bay leaves
• 3 cardamom pods
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp chilli powder
• 1 tsp chaat masala
• Coriander leaves and lemon juice, to serve

For the bhature

• 250 g wholemeal self-raising flour
• 80 g semolina
• 1 tsp baking powder
• 1 tsp caster sugar
• 60 g plain yoghurt
• 1 tsp vegetable oil
• A pinch of fine sea salt
• Warm water, as needed
• Vegetable oil for deep-frying

Method

1. Start the chole Heat the oil and ghee in a pan and cook the onion, ginger, garlic and whole spices for 3 to 5 minutes until golden. Add the ground spices and cook briefly.
2. Simmer Add the tomato purée, the drained chickpeas and enough of their soaking liquid or water to cover. Cover and simmer over a low heat until the chickpeas are completely soft, which takes about 1 hour for soaked dried chickpeas.
3. Make the dough Mix the flour, semolina, baking powder, sugar and salt. Add the yoghurt and oil and enough warm water to knead for 5 to 7 minutes into a springy dough. Rest for at least 30 minutes.
4. Shape Knead briefly, divide into 50 g balls and roll each to about 3 mm thick.
5. Fry Heat oil in a deep pan to about 180°C. Fry each bread for 2 to 3 minutes a side until puffed and golden. Drain on kitchen paper.
6. Finish and serve Stir the chaat masala, lemon juice and coriander into the chole and serve with the hot bhature.

Food safety

Deep-frying: use a deep, heavy pan filled no more than half and never leave it unattended. Keep water away from hot oil. Chickpeas must be cooked until completely soft.