Chole bhature

Ingredients

• 1½ cups kabuli chana (chickpeas), soaked overnight
• 1 tea bag or 1 tbsp tea leaves tied in muslin
• 2 onions, finely chopped
• 2 tomatoes, puréed
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 2 tbsp chole masala
• 1 tsp amchur (dry mango powder)
• 3 tbsp oil
• Salt to taste
• For bhature: 2 cups maida, ¼ cup curd, ½ tsp baking soda, 1 tsp sugar, salt, 1 tbsp oil, water to knead; oil for deep-frying

Method

1. For bhature, knead the maida with curd, soda, sugar, salt, oil and water into a soft dough. Cover and rest for 2–3 hours.
2. Pressure-cook the chickpeas with salt and the tea bag until very soft (5–6 whistles). Remove the tea bag; the tea gives a dark colour.
3. Heat oil, fry the onions until brown, then add ginger-garlic paste and green chillies.
4. Add the tomato purée and chole masala and cook until oil separates.
5. Add the chickpeas with their water, amchur and salt. Mash a few chickpeas and simmer for 15 minutes until thick.
6. Roll balls of dough into ovals and deep-fry in hot oil, pressing gently so they puff up. Serve hot with the chole, onion and pickle.