CHOLE BHATURE

• portioner: SERVES 2

Ingredienser

400g tin chickpeas

3 English breakfast teabags

1 medium potato (120g), halved

35g tomato purée

1½ tsp chana masala

½ tsp ground cumin

¼ tsp fine sea salt

1 black cardamom pod

2 tbsp vegetable oil

1 bay leaf

1 cinnamon stick

75g onion-tomato masala (page 354)

¼ tsp garam masala (page 356)

1 tsp tamarind paste

1 tsp lime juice

FOR THE FRIED CHILLIES

1 tbsp vegetable oil

6 green chillies

A pinch of fine sea salt

TO SERVE

Red onion, diced

Coriander leaves, roughly torn

Ginger matchsticks

Lime wedges

Raita (page 124)

Bhature (page 369)

Vejledning

1. Tip the chickpeas and their liquid into a small saucepan and add an extra tinful of water. Place over a medium heat, add the teabags (don't let them burst) and bring to a gentle simmer. Cook for 5 minutes, then take off the heat. Cover and leave to stand for 8-24 hours. Simmer the potato in a small pan of salted water until just tender. Drain and leave to cool.

3. Put the tomato purée, chana masala, cumin and salt into a small bowl and mix nicely; set aside. Using a pestle and mortar, give the cardamom pod a single, firm bash.

4. Warm a large saucepan over a medium-high heat and add the oil. Add the bay leaf, crushed cardamom pod and cinnamon stick to the pan and let them crackle for 1 minute, stirring often (be careful, it may spit a little).

5. Add the tomato purée mix, stir well for 1 minute, then turn the heat to low and add the onion-tomato masala. Sauté, stirring often, until you see the oil start to leave a paste around the edges, about 5-7 minutes.

6. Drain the chickpeas, reserving the cooking liquor; discard the teabags. Add the chickpeas to the saucepan along with 150ml of the liquor. Bring to a gentle simmer and add the garam masala, tamarind paste and lime juice. Simmer for 5 minutes, stirring regularly.

7. Dice the potato (into chickpea-sized pieces) and add to the pan. Stir gently, put the lid on and turn off the heat. Set aside to let the potato warm through.

8. For the fried chillies, warm the oil in a frying pan over a medium-high heat. Add the chillies and salt, and sauté for 2-3 minutes until soft and lightly charred.

9. Serve the chole in a deep bowl, topped with red onion, coriander and ginger, with the fried chillies, lime wedges and raita on the side, and bhature to scoop everything up.