Chickpea Fritters (Chole Bhature)

Ingredients

• Chickpeas (dried)
• All-purpose flour
• Yogurt
• Onion
• Tomato
• Ginger
• Garlic
• Green chili
• Tea bags (for coloring chickpeas)
• Cooking oil
• Turmeric powder
• Chili powder
• Coriander powder
• Cumin powder
• Garam Masala (Indian spice blend)
• Poppy seed powder (Amchur/Anardana)— can substitute with lemon juice
• Salt
• Baking soda
• Deep pot (for frying)

Steps

1. ### Preparation (8 hours in advance)
2. Soak dried chickpeas in water overnight (at least 8 hours); the volume will expand to about twice its original size.
3. ### Boil the Chickpeas
4. Drain the soaked chickpeas.
5. Place in a pot, add 500ml water and 1 tea bag (for coloring).
6. Boil over high heat, then switch to medium heat and **cook for 25-30 minutes** until the chickpeas are easily crushed by a finger.
7. Remove the tea bag and reserve the cooking broth.
8. ### Make the Curry Sauce
9. Heat 30ml cooking oil in a wok over medium heat.
10. Add chopped onion and stir-fry until **golden brown** (about 6-8 minutes).
11. Add crushed ginger and garlic, stir-fry for 1 minute.
12. Add chopped tomatoes and stir-fry until they are **completely soft and juicy** (about 5 minutes).
13. Add turmeric 3g, chili powder 5g, coriander powder 8g, cumin powder 5g, and salt 6g.
14. Stir-fry for 2 minutes to fully release the spice aroma.
15. Pour the boiled chickpeas (with the broth) into the pot.
16. Add green chili and mix well.
17. Bring to a boil over high heat, then reduce to low heat and **simmer for 15-20 minutes**. Use the back of a spatula to crush some chickpeas to thicken the sauce.
18. Add Garam Masala 5g and poppy seed powder 3g (or lemon juice 15ml).
19. Mix well, then turn off the heat. Reserve for serving.
20. ### Make the Dough
21. Mix all-purpose flour 250g, baking soda 2g, and salt 3g in a large bowl.
22. Add yogurt 60ml and cooking oil 15ml.
23. Gradually add warm water while kneading to form a **smooth and soft** dough (the dough should be slightly softer than a regular dough).
24. Cover the dough with a damp cloth and let it rest for **30 minutes**.
25. ### Fry the Breads
26. Divide the dough into 8 equal portions.
27. Take one portion, apply a little oil on your hands, and roll it into a round flatbread about 15cm in diameter and 3mm thick.
28. Pour 500ml cooking oil into a deep pot and heat to about 180°C over medium-high heat.
29. Gently slide the flatbread into the hot oil and use a ladle to press it gently so it **puffs up**.
30. **Fry for 1-2 minutes**, flip and fry until **golden brown on both sides**.
31. Remove and absorb excess oil with kitchen paper.
32. ### Serving
33. Reheat the chickpea curry.
34. Serve the fried bread hot with the chickpea curry.
35. Can be served with sliced onion, green chili, and lemon wedges.