Chole Bhature

Method

1. The night before, rinse the chickpeas and soak them in plenty of water for at least 8 hours; they double in size. On the day, at least 2 hours before eating, make the dough: 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 until soft and smooth, like an earlobe. Coat with a thin film of oil, cover and rest at room temperature for 2 to 4 hours.

   Add in this stepDried chickpeas 120 gPlain (all-purpose) flour 150 gFine semolina 15 gBaking powder ½ tspSugar 1 tspSalt (for the dough) ½ tspPlain yogurt, room temperature 60 gNeutral oil (for the dough and rolling) 0.9 tbspLukewarm water (for the dough, add gradually) 30 ml

2. Drain and rinse the chickpeas and put them in a 20 cm pot with the water, tea bag, bay leaf, black cardamom and part of the salt. Bring to the boil over high heat, about 10 min, skim off the foam and remove the tea bag, then turn down to medium-low heat and simmer partly covered for 1 h 5 min. They must be completely soft and crush easily between your fingers. Fish out the bay leaf and cardamom; keep the cooking water.

   Add in this stepWater (for boiling the chickpeas) 900 mlBlack tea bag 1Bay leaf 1Black cardamom 1Salt (for the chole) ¼ tsp

   high heat→medium-low heat

3. Meanwhile, make the masala. Heat the oil in a 20 cm pan over medium heat, add the cumin seeds and, when they sizzle, the chopped onion. Fry for 7 min until deep brown. Well-browned onion gives chole its dark colour and sweetness.

   Add in this stepNeutral oil (for the chole) 2 tbspCumin seeds ½ tspOnion 120 g

   medium heat

4. Add the grated ginger and garlic and the sliced chili for 30 seconds, then the grated or finely chopped tomato, chili powder, ground coriander, most of the chole masala and the amchur. Cook over medium-low heat for 6 min until thick and jammy, with oil seeping out at the edges.

   Add in this stepFresh ginger 10 gGarlic cloves 4Hot green chili 1Tomato 160 gKashmiri chili powder ¾ tspGround coriander 1 tspChole masala (or garam masala) ¾ tspAmchur (dried mango powder; or 1 tsp lemon juice) ½ tsp

   medium-low heat

5. Add the chickpeas with enough of their cooking water to just cover them, plus the rest of the salt, and crush a few spoonfuls against the pot with the back of a ladle. Simmer over medium-low heat for 12 min until the gravy is thick. If it gets too dry, add more cooking water.

   Add in this stepSalt (for the chole) ¾ tsp

   medium-low heat

6. Knead the dough again for 30 seconds and divide it into ≈4 × 65 g balls. Lightly oil the board and rolling pin instead of using flour and roll each ball into an oval about 15 cm long and 3 to 4 mm thick. Don't dust with flour: it burns in the oil.

   Add in this stepNeutral oil (for the dough and rolling) 0.6 tbsp

7. Pour the frying oil into a deep 22 cm pot or kadai, no more than half full, and heat over medium-high heat to about 180 °C; a scrap of dough should rise to the surface straight away. Slide one bhatura in, away from you, and as it rises press it gently with the back of a ladle so it puffs up. Turn and fry for 1 min per bhatura until light golden on both sides, then drain upright. Fry one at a time and never leave the oil unattended.

   Add in this stepOil for deep-frying 600 ml

   medium-high heat

8. Sprinkle the remaining chole masala and the cilantro over the chole. Serve straight away with the freshly fried bhature, red onion, lemon wedges and fresh chilies if you like. Tear the bhatura and use it to scoop up the chole.

   Add in this stepChole masala (or garam masala) ¼ tspChopped cilantro 2 tbspRed onion, sliced into rings 60 gLemon, in wedges ½