Chole Bhature

Spiced chickpea curry served with pillowy deep-fried leavened bread, a beloved Punjabi street meal.

Ingredients

• 600g chickpeas
• 1 cup semolina
• 1 tbsp curry leaves
• a pinch of red chili powder
• 3 tbsp ghee
• 200g yellow onions
• a handful of fresh mint, chopped
• plain yogurt, to taste
• 1 cup chicken stock
• 2 tsp ground turmeric

Instructions

1. 1

   Pat the chickpeas dry, season generously with salt, pepper, and ground coriander, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the chickpeas until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed green cardamom pods and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the ground turmeric and yellow onions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chickpeas to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chickpeas is tender and cooked through, roughly 45 mins.

7. 7

   Stir in the tamarind paste, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the mint and serve hot alongside naan bread.

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