Mini Bhatura Chole Sliders with Mint-Onion Slaw

Method

1. Mix the flour, semolina, baking powder, sugar and salt in a bowl, rub in the yogurt and part of the dough oil, then add the lukewarm water a little at a time and knead for 5 min into a soft, smooth dough. Coat with a thin film of oil, cover and rest at room temperature for 2 hours.

   Add in this stepPlain (all-purpose) flour 120 gFine semolina 12 gBaking powder ½ tspSugar 1 tspSalt (for the dough) ¼ tspPlain yogurt, room temperature 50 gNeutral oil (for the dough and rolling) 1¾ tspLukewarm water (for the dough, add gradually) 20 ml

2. While the dough rests, make the filling. Heat the oil in a 18 cm pan over medium heat, add the cumin seeds and, when they sizzle, the chopped onion and grated ginger. Fry for 4 min until golden.

   Add in this stepNeutral oil (for the chole) 1½ tbspCumin seeds ½ tspOnion 60 gFresh ginger 7 g

   medium heat

3. Add the tomato paste, chili powder, garam masala, amchur and salt and stir for 30 seconds, then add the rinsed chickpeas and water and cook over medium-low heat for 7 min until almost all the liquid has gone. Smash coarsely with a potato masher or fork. It must be thick so it doesn't drip out of the bread.

   Add in this stepTomato paste 2 tbspKashmiri chili powder ½ tspGaram masala ¾ tspAmchur (dried mango powder; or 1 tsp lemon juice) ½ tspSalt (for the chole) ½ tspCanned chickpeas, drained 200 gWater (for the chole) 40 ml

   medium-low heat

4. Scrape the seeds out of the cucumber and cut it into thin matchsticks; thinly slice the red onion. Toss with half the mint and the lemon juice to make the slaw, and stir the rest of the mint into the Greek yogurt.

   Add in this stepCucumber 80 gRed onion 40 gChopped mint leaves 2 tbspLemon juice 2 tspGreek yogurt 60 g

5. Divide the dough into 6 × 35 g (number · weight), roll into balls and, with an oiled rolling pin, roll each one into a 9 cm round, 4 mm thick. Don't use flour: it burns in the oil.

   Add in this stepNeutral oil (for the dough and rolling) 1¼ tsp

6. Pour the frying oil into a deep pot, no more than half full, and heat over medium-high heat to about 180 °C. Pot size and number of batches: 20 cm · 3×. Slide in 2 to 4 at a time, away from you, press gently with the back of a ladle so they puff, turn, and fry for 1 min per batch until light golden. Crowding drops the oil temperature and they won't puff. Never leave the oil unattended.

   Add in this stepOil for deep-frying 800 ml

   medium-high heat

7. While still warm, slit each bhatura two-thirds of the way round to make a pocket. Spread mint yogurt inside, fill with chole, top with slaw and serve straight away.