Chole Bhature

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Soak chickpeas overnight, then pressure-cook with salt and a tea bag until tender.

3. 3

   Brown onion and ginger, add tomatoes and spices, and cook down. Use medium-high heat and work in batches if needed; allow about 10 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Add chickpeas with cooking liquid and simmer until thick. Keep only small bubbles breaking the surface and begin checking after 45 minutes, stirring often enough to prevent catching and adding hot liquid only if the pan becomes dry.

5. 5

   Knead flour, semolina, yogurt, salt and water into a soft dough; rest it. Knead for 8–10 minutes until the surface is smooth and the dough stretches thinly without tearing; rest it for 20 minutes if it keeps springing back.

6. 6

   Roll portions and deep-fry until puffed and golden. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.