Chole Bhature

Method

1. 1

   Pressure cook the chickpeas

   Add the soaked chickpeas, tea bag, 3 cups of water and salt to a pressure cooker. Cook for 5 to 6 whistles until the chickpeas are soft. Let the pressure release, then discard the tea bag and keep the cooking water.

2. 2

   Make the bhatura dough

   Mix the maida, semolina, sugar, salt, baking powder and baking soda. Add the curd and oil and rub it in. Add warm water a little at a time and knead into a soft, smooth dough. Cover with a damp cloth and rest for at least 30 minutes while you make the chole.

3. 3

   Start the masala

   Heat 2 tbsp oil in a kadhai. Add the cumin seeds and bay leaf, then the onions. Cook for 8 minutes until golden brown. Add the ginger-garlic paste and green chillies and cook for 1 minute.

4. 4

   Add tomatoes and spices

   Pour in the tomato purée and cook for 6 to 8 minutes until the oil starts to separate. Add the coriander powder, chilli powder, turmeric and chole masala and cook for 1 minute.

5. 5

   Simmer the chole

   Add the cooked chickpeas with 1 cup of their cooking water. Mash a few chickpeas against the side of the pan to thicken the gravy. Simmer for 10 minutes, then stir in the amchur and coriander.

6. 6

   Roll and fry the bhature

   Divide the dough into 8 balls. Roll each into an oval about 5 inches long, with a little oil rather than dry flour. Heat oil for deep frying over medium-high heat. Slide in a bhatura and gently press it with the back of a spoon so it puffs. Flip, fry until golden, and drain on paper.

7. 7

   Serve

   Serve the hot bhature with the chole, sliced onion, green chillies and pickle.