Chole Bhature (Spiced Chickpeas with Fried Bread)

Chole (spiced chickpeas)

• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 20 g Ginger root
• 5 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 3 medium Tomato, ripe
• 800 g Canned chickpeas
• 1 ½ tsp Garam masala
• 500 ml Water

Bhature (fried bread)

• 350 g Plain flour
• 2 tsp Baking powder
• 200 g Whole milk yogurt
• 1 liter Vegetable oil, for deep-frying

1. Make the bhature dough: put the flour, baking powder and 1 tsp of the fine sea salt in a mixing bowl. Stir in the yogurt and 1 tbsp of the vegetable oil, then add a splash of water if needed to form a soft, slightly tacky dough. Knead for 6 to 8 minutes until smooth.
2. Cover the dough and rest for 45 minutes at room temperature so it relaxes and rolls easily. While it rests, start the chole.
3. For the chole, finely chop the onion and dice the tomatoes. Peel and finely grate the ginger, and finely grate or crush the garlic.
4. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add the onion with 1 tsp fine sea salt and cook for 10 to 12 minutes, stirring, until deep golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
5. Add the cumin, coriander and turmeric and cook for 30 seconds, stirring so the spices do not catch. Tip in the tomatoes and cook for 8 to 10 minutes until broken down and jammy, adding a splash of water if it looks dry.
6. Drain and rinse the chickpeas, then add them to the pot with the water. Bring to the boil, then reduce to a gentle simmer for 20 to 25 minutes until the sauce thickens and the chickpeas taste well seasoned. Stir in the garam masala for the final 2 minutes, then keep warm on a low heat.
7. Divide the rested dough into 8 equal pieces and roll each into a ball. On a lightly oiled surface, roll each ball into an oval about 3 to 4 mm thick. Keep the rolled breads covered while you heat the oil.
8. Pour the deep-frying oil into a wok or deep pan and heat to 180°C (355°F). Fry the bhature one at a time: slide in a bread, press it gently with tongs so it puffs, then turn and fry until golden, about 45 to 75 seconds total. Drain briefly, then repeat with the remaining breads.
9. Taste the chole and adjust with the remaining fine sea salt if needed. Serve the hot chole with the bhature straight away, spooning plenty of sauce over the chickpeas.

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