Chole bhature

Ingredients for 4 portions

• 250 gKabuli chana (chickpeas), soaked overnight
• ≈ 750 mlWater, for the chana
• 1Bay leaf
• 1Black cardamom
• to tasteSalt
• 3 tbspRefined oil, for the masala
• 1 tspCumin, seeds
• 2Onions, finely chopped
• 1 tbspGinger-garlic paste
• 2Green chillies, slit
• 3Tomatoes, finely chopped
• 1 mlTurmeric
• 1 tspKashmiri chilli powder
• 2 tspCoriander powder
• 1 ½ tbspChole masala
• 3 tbspCoriander leaves, chopped

On the side

• 250 gMaida
• 2 tbspSooji (rava)
• 130 gCurd
• 1 tspSugar
• 1 mlBaking soda
• to tasteSalt
• 1 tbspRefined oil, for the dough
• ≈ 60 mlWater, lukewarm
• 6 tbspRefined oil, for deep-frying
• 1Onion, in rings
• 2Lemons (nimbu), in wedges

Method

1. In a large bowl, mix the maida, sooji, sugar, baking soda and ½ teaspoon salt. Add the curd and the oil for the dough and knead into a soft, smooth dough, adding the water little by little, about 8 minutes.
2. Cover the dough with a damp cloth and leave it in a warm place for 2 hours.
3. Drain the soaked chana and put it in the pressure cooker with the water for the chana, the bay leaf, the black cardamom and 1 teaspoon salt.
4. Pressure-cook on medium heat for 6 whistles, about 25 minutes, and let the pressure drop by itself. The chana should mash easily between your fingers.
5. Meanwhile, finely chop the onions and tomatoes and slit the green chillies lengthwise.
6. Heat the oil for the masala in a kadai and add the cumin seeds. When they crackle, add the onions and fry on medium heat until deep golden brown, 10–12 minutes.
7. Add the ginger-garlic paste and green chillies and fry for a minute. Add the tomatoes, turmeric, Kashmiri chilli powder, coriander powder and chole masala and cook, stirring, until the masala is thick and the oil separates, 8–10 minutes.
8. Add the chana with its cooking water and mash a few against the side of the kadai so the gravy thickens. Simmer for 15 minutes until thick, check the salt and stir in the coriander leaves.
9. Cut the onion into thin rings and the lemons into wedges.
10. Heat oil for deep-frying in a kadai over medium-high heat. Divide the dough into 8 balls and roll each into an oval about 15 cm long and 3–4 mm thick. Fry one bhatura at a time, pressing it gently with a slotted spoon until it puffs up, and turn it when the underside is light golden, about 1 minute in all. Drain on kitchen paper.
11. Serve the bhature straight away, while they are puffed, with the chole, onion rings and lemon wedges.

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