Ingredients
Chole bhatura
- chickpeas 1 x 400g tin, rinsed and drained
- regular tea bag 1
- vegetable oil
- bay leaf 1
- cardamon 1 pod, bruised
- cinnamon stick 2cm piece
- red onions 2, diced
- garlic 3 cloves, crushed
- ginger 2 large thumb-sized pieces, finely grated
- chilli powder 1 tsp
- tomatoes 3 (about 200g), skinned and roughly chopped
- tomato purée 1 tbsp
- gram flour 1 tsp
- potato 1 large, peeled, diced and cooked
- lime 1/2, juiced
- garam masala 1 tsp
- ground dried pomegranate 1 tsp, optional
- ground cumin 1 1/2 tsp
- tamarind paste 1 tbsp
Bhatura
- plain flour 200g
- wholewheat or chappati flour 25g
- fine semolina 25g
- caster sugar 1 tsp
- fast-action dried yeast 1/2 tsp
- semi-skimmed milk 75ml
- vegetable oil 1 tbsp, plus extra for deep-frying
To serve
- red onion 1 small, finely diced
- ginger 2cm, finely shredded
- coriander a bunch, finely chopped
- lime 1, wedged
- fried whole green chillies to serve optional
Method
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Step 1
For the bhatura, sieve the plain flour into a large bowl and add the wholewheat flour, semolina, 1 tsp. salt, sugar and the yeast.
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Step 2
Heat the milk with 100ml water in a small pan until lukewarm, stir in the vegetable oil and gradually add enough liquid to the flour until it resembles a soft but not sticky dough. Knead for 5-10 minutes until smooth, then cover with clingfilm and leave to rest for about 20 minutes.
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Step 3
Lightly oil a baking sheet and divide the dogs into 10 balls. Roll each bad to a 12cm circle, around 3mm thick.
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Step 4
Fill a pan with oil to no more than 1/3 full and heat to 180C, or until a piece of bread browns in 30 seconds. Deep-fry each bhatura, one at a time, for 3 minutes, carefully flipping halfway through then draining on kitchen paper. Repeat with the remaining bhatura.
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Step 5
Put the chickpeas and tea bag in a medium-sized pan and pour over 400-450ml cold water to cover generously. Bring to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and leave to infuse.
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Step 6
Heat a frying pan over a medium heat with 2 tbsp oil and add the bay leaf, cardamom and cinnamon and fry for a few seconds. Add the onions and fry until golden, then add the garlic, ginger and chilli powder and fry for a further 2 minutes. Stir in the chopped tomatoes and tomato purée and fry for 5-10 minutes until the sauce has thickened. Add the gram flour and cook for a minute.
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Step 7
Discard the tea bag from the chickpeas and add these, along with their cooking liquid and the cooked potato, to the sauce. Simmer for 5 minutes until thickened.
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Step 8
Stir in the lime juice, garam masala, ground pomegranate (if using), ground cumin and tamarind paste, and simmer for another few minutes, then leave to cool.
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Step 9
When you’re ready to serve, reheat fully, then scatter with the onion, shredded ginger, and coriander, and serve with lime wedges, fried chillies and bhatura.
Nutritional Information
- Kcals 555
- Fat 23.5g
- Saturates 2g
- Carbs 68.1g
- Sugars 9.2g
- Fibre 9.3g
- Protein 13.3g
- Salt 1.1g
