Chole Bhatura Recipe from Dishoom | olivemagazine

Ingredients

• 1 x 400g tin chickpeas rinsed and drained
• 1 regular tea bag
• vegetable oil
• 1 bay leaf
• 1 pod cardamon bruised
• 2cm piece cinnamon stick
• 2 red onions diced
• 3 cloves garlic crushed
• 2 large thumb-sized pieces ginger finely grated
• 1 tsp chilli powder
• 3 (about 200g) tomatoes skinned and roughly chopped
• 1 tbsp tomato purée
• 1 tsp gram flour
• 1 large potato peeled, diced and cooked
• 1/2 lime juiced
• 1 tsp garam masala
• 1 tsp ground dried pomegranate optional
• 1 1/2 tsp ground cumin
• 1 tbsp tamarind paste
• 200g plain flour
• 25g wholewheat or chappati flour
• 25g fine semolina
• 1 tsp caster sugar
• 1/2 tsp fast-action dried yeast
• 75ml semi-skimmed milk
• 1 tbsp vegetable oil plus extra for deep-frying
• 1 small red onion finely diced
• 2cm ginger finely shredded
• a bunch coriander finely chopped
• 1 lime wedged
• fried whole green chillies to serve optional