Dishoom's chole bhatura

Method

• step 1

  For the bhatura, sieve the plain flour into a large bowl and add the wholewheat flour, semolina, 1 tsp. salt, sugar and the yeast.

• step 2

  Heat the milk with 100ml water in a small pan until lukewarm, stir in the vegetable oil and gradually add enough liquid to the flour until it resembles a soft but not sticky dough. Knead for 5-10 minutes until smooth, then cover with clingfilm and leave to rest for about 20 minutes.

• step 3

  Lightly oil a baking sheet and divide the dogs into 10 balls. Roll each bad to a 12cm circle, around 3mm thick.

• step 4

  Fill a pan with oil to no more than 1/3 full and heat to 180C, or until a piece of bread browns in 30 seconds. Deep-fry each bhatura, one at a time, for 3 minutes, carefully flipping halfway through then draining on kitchen paper. Repeat with the remaining bhatura.

• step 5

  Put the chickpeas and tea bag in a medium-sized pan and pour over 400-450ml cold water to cover generously. Bring to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and leave to infuse.

• step 6

  Heat a frying pan over a medium heat with 2 tbsp oil and add the bay leaf, cardamom and cinnamon and fry for a few seconds. Add the onions and fry until golden, then add the garlic, ginger and chilli powder and fry for a further 2 minutes. Stir in the chopped tomatoes and tomato purée and fry for 5-10 minutes until the sauce has thickened. Add the gram flour and cook for a minute.

• step 7

  Discard the tea bag from the chickpeas and add these, along with their cooking liquid and the cooked potato, to the sauce. Simmer for 5 minutes until thickened.

• step 8

  Stir in the lime juice, garam masala, ground pomegranate (if using), ground cumin and tamarind paste, and simmer for another few minutes, then leave to cool.

• step 9

  When you’re ready to serve, reheat fully, then scatter with the onion, shredded ginger, and coriander, and serve with lime wedges, fried chillies and bhatura.