Chole Bhature

Prepare the aromatics: Finely chop the onion. Mince the garlic and ginger. Slit the green chili lengthwise.

Cook the chole masala: Heat 50 ml of vegetable oil in a pan over medium heat. Add the chopped onion and cook until golden brown, about 5-7 minutes. Add the minced garlic and ginger, and green chili. Sauté for 1 minute until fragrant. Stir in the canned chopped tomatoes, cumin powder, coriander powder, red chili powder, and 5g of salt. Cook, stirring occasionally, until the oil separates from the masala, about 8-10 minutes.

Simmer the chole: Drain and rinse the canned chickpeas. Add them to the masala along with 100 ml of water and the garam masala. Bring to a simmer, then cover and cook for 15 minutes, allowing the flavors to meld. Mash a few chickpeas lightly to thicken the gravy.

Prepare the bhature dough: In a large bowl, combine the all-purpose flour, plain yogurt, baking powder, sugar, and the remaining 5g of salt. Add 20 ml of vegetable oil and gradually add about 100-120 ml of water, kneading to form a soft, pliable dough. Cover with a damp cloth and let it rest for 30 minutes.

Fry the bhature: Heat the remaining 180 ml of vegetable oil in a deep pan or wok over medium-high heat for deep frying. Divide the rested dough into 8 equal portions. Roll each portion into an oval or round shape (about 15 cm diameter). Carefully slide a rolled bhature into the hot oil. Gently press it down with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides. Remove and drain on paper towels. Serve the hot bhature immediately with the chole.