Chole Bhature: Spiced Chickpeas and Fried Bread, Done Together

Drain soaked chickpeas. Cover with fresh water, add the teabag. Boil for 45–60 minutes until tender. Drain, discard teabag, reserve 300 ml cooking liquid.

Make bhature dough: dissolve yeast and sugar in 80 ml warm water. Wait 10 minutes until foamy. Combine flour, semolina, yogurt, 1 tsp salt, and the yeast mixture. Knead for 8 minutes to a smooth, soft dough. Cover and prove 1 hour until doubled.

For the chole: heat oil in a heavy pan over medium-high heat. Cook onion 15 minutes until deep golden. Add ginger and garlic, cook 2 minutes. Add all dry spices and salt, stir 30 seconds. Add tomatoes. Cook over high heat, mashing and stirring, for 12–15 minutes until the oil separates.

Add cooked chickpeas and 200 ml reserved cooking liquid. Simmer 15 minutes. Add amchur, taste and adjust. Mash a few chickpeas against the side of the pan to thicken the sauce.

Divide bhature dough into 8 balls. On a lightly oiled surface, roll each ball to an oval about 3–4 mm thick.

Heat frying oil to 180°C. Slide one bhature into the oil. It should puff within 5–8 seconds. Press gently with a slotted spoon to encourage puffing. Fry 90 seconds per side until golden. Drain on paper. Fry all bhature.

Serve chole immediately with bhature, sliced raw onion, green chili, and a wedge of lemon.