Method

Bhature dough: mix flour, semolina, yogurt, baking soda and a pinch of salt into a smooth, soft dough. Knead 5 minutes. Cover and rest at room temperature for 30 minutes.
About 5 min
Chole: heat oil in a heavy pot. Fry onions 12–15 minutes until deeply golden. Add garlic and ginger; cook 2 minutes. Add tomatoes; cook 8 minutes until thick. Add chole masala, Kashmiri chili, amchur and salt; cook 2 minutes.
About 11 min
Add cooked chickpeas and 200ml cooking liquid (or water). Mash about ¼ of the chickpeas against the side of the pot to thicken the gravy. Simmer 15–20 minutes until thick and dark. The sauce should coat the chickpeas. Add a little water if too dry.
About 11 min
Divide bhature dough into 8 balls. Roll each into an oval about 20 cm long and 15 cm wide (thinner than a puri, but not paper-thin).
About 11 min
Heat deep frying oil to 180°C/350°F. Slide one bhatura into the oil. Press gently with the back of a slotted spoon — it should puff up dramatically into a golden balloon within 30 seconds. Flip and fry 30 seconds more. Drain on paper towels. Fry one at a time.
About 11 min
Serve the steaming hot bhature immediately alongside the chole. Garnish chole with finely diced raw onion, green chili, sliced ginger and a squeeze of lemon. Serve with pickled onions and a green chutney.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy