This combination of fried Indian bread made from all-purpose flour and chickpea or garbanzo bean curry is a favourite across the country. It is easy to make as well. I have broken down the recipe into workable bytes.

Ingredients

For the chole (chickpea curry)

Kabuli chana (dry chickpea or garbanzo beans) 1 cup

Onions 1 large, sliced

Tomatoes 2 medium, sliced

Green chillies 2, slit

Potatoes 2 medium, cubed

Coriander powder 2 tbsps

Red chilli powder 2 tsp

Turmeric powder 1/2 tsp

Amchoor powder or dry mango powder 1/2 tsp

Garam masala 1/2 tsp

Salt to taste

Coriander leaves for garnish

Ginger 1” piece

Garlic 5 cloves

Oil 2 tbsps

Baking soda 1/2 tsp

For the Bhature (fried bread):

All-purpose flour 3 cups

Yoghurt 5 tbsps

Baking soda 1/2 tsp

Baking powder 1 tsp

Salt to taste

Oil 1 tbsp

Oil for frying

Method

Soak the chickpeas or garbanzo beans overnight. Wash and drain the chickpeas and steam along with the baking soda in a pressure cooker. Let it cook for four whistles on high flame and one on low flame. Switch off the heat and let the pressure release naturally.

Pound the ginger and garlic in a pestle to make a crushed paste.

Heat oil on a heavy bottomed pan and sauté the onions till they become transparent.

Add the ginger-garlic paste and sauté till the raw smell disappears.

Add the steamed chickpeas with 2 cups of water.

Add the turmeric powder, coriander powder, red chilli powder, amchoor and salt.

Add the tomatoes, potatoes and green chillies.

Cover and cook on medium heat till the potatoes are cooked. Add water if needed.

When the potatoes are done, add the garam masala and cook for two minutes more.

Garnish with coriander leaves and serve.

Sift the all-purpose flour, baking soda, baking powder and salt into a bowl.

Add the yoghurt and make into a soft dough. Add water if needed.

Add 1 tbsp of oil and knead the dough for two minutes.

Cover and let rest for an hour.

Make into small lemon-sized balls.

Roll out on a lightly floured surface into circles and deep fry in hot oil. Ensure the oil is hot, but not smoking. Test with a small piece of dough and it should immediately rise to the surface. This will ensure that the Bhature are not oily.

Serve hot bhaturas with the choley and sliced raw onions.