Chole Bhature

Serves: to serve 6

Prep Time: 10 Minutes + waiting

Cook Time: 45 Minutes

Ready In: 55 mins
+ waiting

FOR THE BHATURE

7 oz - plain flour (all-purpose flour)

¼ oz packet - yeast

pinch - salt

½ pint - natural yoghurt

6 - 8 tablespoons - vegetable oil

FOR THE CHOLE

2 tablespoons - vegetable oil

½ teaspoon - garlic powder

½ teaspoon - cumin seeds

2 - 3 - bay leaves

2 - 3 - cloves

1 medium - onion

1 large - tomato

8 oz - chickpeas

½ teaspoon - ginger paste

½ teaspoon - turmeric powder

½ teaspoon - chili powder

½ teaspoon - garam masala

1 pint - water

- salt

3 - 4 - coriander leaves

6 - 7 - mint leaves

For the Bhature, mix the flour, yeast and salt together in a mixing bowl. Add the yoghurt and mix by hand until you have formed a soft dough. Cover the bowl with a damp cloth and allow the dough to rest for 2-3 hours.
Take a small piece of dough about the size of a golf ball and roll on a floured surface to achieve a circle of about 4" (10cm) diameter in an even thickness. Add the oil to a frying pan and fry the dough circles (turning from time-to-time) until both sides are golden brown.
For the Chole, heat 2 tablespoons of oil in a deep pan. Add in the ginger powder until it becomes dark brown, then add the cumin seeds and fry until they start spluttering. Now add the bay leaves and cloves. Peel and finely dice the onion and fry gently in the pan until they are light brown. Chop the tomato, add this to the pan, along with the chickpeas and stir everything together to mix.
Stir in the ginger paste, turmeric powder, chili powder and garam masala. Stir well, then add the water and salt to taste. Cook over a medium heat for 20 - 25 minutes. Remove the bay leaves and cloves and garnish the Chole with the coriander leaves and mint leaves and serve hot with the Bhature.