Chole Bhature

Slow-Cooker Channa Masala and Fluffy Bhatura

written by Ayush Kohli

For the Homemade Channa Masala Spice Mix (makes enough for this recipe plus leftovers):

2 tbsp green cardamom seeds
3 black cardamom pods
9 cloves
4-inch piece cinnamon
6 tbsp coriander seeds
4 tbsp cumin seeds
3 tsp amchur (dried mango)
1 tsp anardana powder (dried pomegranate seed)
1 tbsp black peppercorns
5 bay leaves
1 whole nutmeg
1 tsp mace

For the Channa Masala (serves 6):

2x 400g tins chickpeas
300g passata (sieved tomato pulp)240ml strong brewed black tea (1 teabag steeped in hot water for 8 minutes, squeezed)
1 large onion, chopped
100g butter
4 green chillies, chopped
3 cloves garlic, crushed
2-inch piece ginger, grated
2 tsp cumin seeds
½ tsp turmeric
3 tsp salt or to taste
1 tbsp dark brown sugar2 tbsp homemade channa masala spice blend

For the Fluffy Bhatura:

135g plain flour
120g plain natural yogurt
Juice ½ lemon120ml warm milk
7g fast-action dried yeast
30ml sunflower oil
¼ tsp ajwain (carom seeds)
1 tsp salt
Oil, for deep frying

Method

1. To make the Homemade Channa Masala Spice Mix, toast all the ingredients in a dry frying pan until aromatic. Don’t take your eye of it because it’ll burn quickly. Grind in a coffee grinder. Pass through a fine-holed sieve and store in an airtight jar.

2. To make the channa masala, heat the butter in a large pan, add the cumin seeds and chopped onion. Cook until browned, about 15 minutes. Add the rest of the ingredients and stir to combine. Pour into your slow cooker and cook on high for 5 hours. Stir it every hour.

3. Next, make the dough for the bhatura. Combine the yoghurt, lemon juice and milk in a large bowl (it will increase in volume and get frothy). Stir in the yeast and set aside for 10 minutes. Next, mix in the sunflower oil, ajwain, flour and salt. Bind to make a dough, kneading for 10 minutes.

4. Place in a large, deep bowl, cover with a damp cloth and leave in a warm place to double in size for two hours.

5. Once risen, knock the air out of the dough and knead briefly.

6. Get the oil ready for deep frying. Pour into a large, deep pan (I use a wok) and heat to 160C.

7. Make yourself a cup of tea.

8. Use a rolling pin and wooden board or flat worktop to roll out the bhatura dough to approximately 3 inches in diameter and 3-4mm thick. Place it into the hot oil very carefully and use a slotted spoon to agitate it. It might take some practice to get them to rise each time but you’ll get there, I promise.

9. Drain in a colander lined with a paper towel.

Some bhatura tips:

• I found that the smaller I rolled them, the more they rose so try not to make them too thin.
• Use your hands to pick up the dough, swivel it round and roll again to make a circle.
• Only ever roll one side of the dough, not both.

Serve your channa masala and bhatura with sliced red onion, chillies, yoghurt and far far, (because who doesn’t love those multi-coloured crispy crackers?), plus a glass of salted lassi.