Chole Bhature

Method

Tender chickpeas coated in a dark, intense spiced sauce, served with a spectacular fried bread that puffs up like a golden balloon. The contrast between the spiced gravy and the elastic, crispy bread defines this classic.

1. 1

   In a mixing bowl, combine the wheat flour, Indian yogurt, baking powder, white sugar, ajwain, and a pinch of grey sea salt. Knead firmly until you get a smooth and elastic ball. Cover with a damp cloth and let rest for at least 2 hours to allow the gluten to relax.

2. 2

   Submerge the chickpeas in a pot of water with the tea bag and a pinch of baking soda. Bring to a boil and cook until they mash easily between two fingers. The tea will give them that characteristic dark color.

3. 3

   Heat the ghee. Toss in the cumin seeds and coriander seeds. When they sizzle, add the sliced yellow onion. Let it brown until dark, almost caramelized. Add the minced garlic and chili, then the turmeric powder and Kashmiri chili.

4. 4

   Stir in the diced round tomatoes. Let it reduce until the fat separates from the tomato. Add the drained chickpeas, garam masala, and amchur. Mash a few chickpeas with a fork to thicken: the sauce should generously coat the spoon.

5. 5

   Heat the sunflower oil in a wok. Roll out dough discs. When the oil is smoking hot, drop in a disc. Press lightly with the skimmer so it puffs up instantly. Flip when it's golden brown and crispy.