Chole Bhature (Delhi) – Sarah Todd

Ingredients

• 1½ cups refined flour
• ¼ cup fine rava (semolina)
• 2 teaspoons powdered sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• A pinch of salt
• 3½ tablespoons dahi
• Water, as required
• 1 teaspoon oil
• Oil, for frying
• 250 grams chickpeas, washed
• 1 tablespoon dried gooseberry (amla)
• 2 tablespoons tea leaves
• 1 teaspoon carom seeds
• 2 black cardamom
• 3 green cardamom
• 3 cloves
• 1 inch cinnamon stick
• 3–4 whole black peppercorns
• 2 bay leaves
• 2½ tablespoons oil
• ¼ teaspoon ajwain
• 3 onions, finely chopped
• 1½ tablespoons ginger garlic paste
• 1 green chilli, chopped
• ¼ teaspoon haldi powder
• 2 teaspoons red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon bhuna jeera powder
• 4 tablespoons chole masala
• 3 tomatoes, pureed
• salt, to taste
• ½ tablespoon kasuri methi powder
• 1 green chilli, slit
• 1 inch ginger, julienned
• 2 tablespoons ghee