Chole bhature

Method

1. 1 Soak chickpeas for 8 hours, then simmer for 50 minutes with a black tea bag; the tea is the trick to giving the beans a dark brown color without needing to caramelize the sugar.
2. 2 Knead the flour with yogurt and a pinch of salt, and let it rest for 1 hour until soft — the yogurt acts as a yeast substitute, so the bread rises immediately when added to the oil.
3. 3 Sauté cumin seeds, chopped onion, and chopped ginger for 8 minutes, then add crushed tomatoes and cook for 10 minutes until thickened.
4. 4 Pour in the chickpeas along with 200 ml of water, mash some of the chickpeas, then simmer for 15 minutes until thickened and sprinkle with garam masala.
5. 5 Roll out the dough into a 3 mm thick disc, fry in oil at 190 degrees for 40 seconds on each side until puffed up and round.

With an appliance

• Pressure cooker 45 min

  Replace step 1: simmer unsoaked chickpeas in a pressure cooker for 35 minutes at high pressure with a tea bag, then release the pressure naturally. Even after soaking for 8 hours, the chickpeas are still soft to the core.