Chole Bhature (Spiced Chickpea Curry with Fried Bread)

Chole (chickpea curry)

• 1 large Yellow onion
• 3 tbsp Sunflower oil
• 1 piece Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 500 g Tomato, ripe
• 800 g Canned chickpeas
• 2 tsp Garam masala
• 15 g Fresh coriander
• 500 ml Water
• 1 ½ tsp Fine sea salt

Bhature (fried bread)

• 350 g Plain flour
• ½ tsp Bicarbonate of soda
• 200 g Yogurt
• 1 tbsp Sunflower oil
• 80 ml Water
• 1 tsp Fine sea salt
• 900 ml Sunflower oil

1. Start the bhature dough: put the plain flour, bicarbonate of soda and fine sea salt in a mixing bowl and whisk to combine. Stir in the yogurt and 1 tbsp sunflower oil, then add the water gradually to make a soft, slightly tacky dough. Knead for 6 to 8 minutes until smooth, then cover and rest for 30 minutes.
2. Meanwhile, make the curry base: finely chop the yellow onion, slit the green chilli, and finely grate the ginger and garlic. Heat the sunflower oil in a large pot over medium heat, then cook the onion for 10 to 12 minutes until deep golden. Add the ginger, garlic and chilli and cook for 1 minute until fragrant.
3. Stir in the ground cumin and ground coriander and cook for 30 seconds. Grate the tomatoes on a box grater (discarding the skins) and add the pulp to the pot with the fine sea salt. Simmer for 10 to 12 minutes, stirring often, until thick and the oil begins to separate at the edges.
4. Add the canned chickpeas (with their liquid) and the water, then bring to a gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until the chickpeas are tender and the curry is glossy and slightly thickened. Lightly mash a spoonful of chickpeas against the side of the pot to thicken, then stir in the garam masala.
5. Finish the chole: roughly chop the fresh coriander and stir most of it through the curry, reserving a little for serving. Keep the curry on the lowest heat while you shape the bhature, adding a splash of water if it thickens too much. Taste and adjust with a pinch more fine sea salt if needed.
6. Divide the rested dough into 8 equal pieces and roll each into a smooth ball. Lightly oil the work surface and rolling pin with a little sunflower oil, then roll each ball into an oval about 3 to 4 mm thick. Keep the rolled breads covered while you heat the frying oil.
7. Pour the sunflower oil for frying into a deep, wide pan and heat to 180°C (355°F). Fry one bhatura at a time for 45 to 60 seconds per side, pressing gently with a slotted spoon to encourage it to puff, until golden. Drain briefly, then repeat with the remaining breads.
8. Serve the chole hot, topped with the reserved fresh coriander. Bring the bhature to the table straight from frying for the best puff and texture. Spoon the curry alongside and tear the bread to scoop.

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