Indian cuisine · Dough, Pasta & Rice

Chole Bhature

Spiced chickpea curry with amchur, served with big, airy deep-fried bhature made from yogurt dough.

Ingredients · for 4 servings

• 400g chickpeas (soaked overnight)
• 2 onions
• 3 tomatoes
• 1 tbsp ginger-garlic paste
• 2 tsp amchur (dried mango powder)
• 1 tsp anardana (ground pomegranate seeds)
• 2 tsp garam masala
• 2 tsp Kashmiri chilli powder
• 400g flour
• 150g yogurt
• 1L oil for deep-frying
• Salt

Instructions

1. Drain the chickpeas soaked overnight, cook in fresh water with 1 tsp salt until tender, about 45 minutes, and reserve the cooking water.
2. Knead the flour with yogurt, 1 tsp salt, and lukewarm water into a soft, smooth dough, then cover and let rest in a warm spot for 1 hour.
3. Finely dice the onions and fry in 3 tbsp oil for 10 minutes until golden brown, stir in the ginger-garlic paste for 1 minute, add the diced tomatoes, and reduce for 8 minutes into a thick mass.
4. Stir in the garam masala, chilli powder, amchur, and anardana, add the chickpeas, and simmer, uncovered, with 300ml of the cooking water for 20 minutes until the sauce clings to a spoon.
5. Heat the deep-frying oil to 180°C, pinch off eight walnut-sized balls of dough, and roll them out into 15cm rounds.
6. Slide the bhature into the oil one at a time, dunking them with a slotted spoon until they balloon up within 30 seconds, fry each side golden brown, and serve immediately with the hot chole.