Chole Bhature

Name: Chole Bhature
Prep time: 1 h
Cook time: 2 h
Yield: 4-6
Ingredients: self-raising flour 250 g; semolina 2 tbsp; baking powder 1/2 tsp; sugar 1 tsp; yoghurt 1/4 cup; oil 1 tbsp; salt 1/2 tsp; chickpeas, drained 2 cans; plum tomatoes 200 g; ginger and garlic, minced 2 tbsp; oil 2 tbsp; chana masala powder 1.5 tbsp; deggi mirch 1 tsp; coriander powder 1 tsp; cumin powder 1/2 tsp; garam masala 1/2 tsp; salt to taste; water 1 - 1.5 cups

We’ve teamed up with @Sainsbury’s for Diwali, heading to Birmingham to challenge the Zindiya team to make a Diwali special you can recreate at home. They delivered a family favourite - Chole Bhature - a rich chickpea curry served with golden fried bread, a feasting dish perfect for celebrating with family and friends.

1 hour prep

2 hours cook

Serves 4-6

Hugh Woodward

Ingredients

For the Bhature (Makes 6–8 pieces):

250 gself-raising flour

2 tbspsemolina

1/2 tspbaking powder

1 tspsugar

1/4 cupyoghurt

1 tbspoil

1/2 tspsalt

For the Chole:

2 canschickpeas, drained

200 gplum tomatoes

2 tbspginger and garlic, minced

2 tbspoil

1.5 tbspchana masala powder

1 tspdeggi mirch

1 tspcoriander powder

1/2 tspcumin powder

1/2 tspgaram masala

to taste salt

1 - 1.5 cupswater

Diwali is all about bringing people together over good food, and it doesn’t have to cost a fortune. With everything you need available at Sainsbury’s and Nectar Prices to help your money go further, your Diwali shopping is sorted.

Shop the ingredients at Sainbury's https://www.sainsburys.co.uk/gol-ui/events/diwali

18+. Nectar required. Available in selected supermarkets and online, excludes Locals. For full terms see: nectar.com/c/nectar-prices (edited)

Method

In a large bowl, whisk together the self-raising flour, semolina, baking powder, sugar, and salt.

Add the yoghurt and 1 tbsp of oil. Rub into the flour with your fingertips until crumbly.

Gradually pour in the lukewarm milk, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic.

Rub a few drops of oil over the surface, cover with a damp cloth, and let rest in a warm spot for 1 to 2 hours to allow the gluten to relax and leavening to activate.

Heat 2 tbsp oil in a heavy-bottomed pan or kadai over medium heat.

Add the ginger and garlic paste. Sauté for about 1 minute until fragrant and the raw aroma disappears.

Pour in the crushed plum tomatoes. Cook down for 6-8 minutes until the tomatoes darken and oil begins separating from the edges.

Add the ground spices: chana masala, Deggi mirch, coriander powder, cumin powder, and 1 tsp salt. Sauté the spices for 30-60 seconds.

Add the drained chickpeas and stir to coat thoroughly in the spice paste.

Pour in 1 to 1.5 cups of warm water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes.

Use the back of a ladle to mash about 10-15% of the chickpeas against the pan wall - this naturally thickens the gravy. Sprinkle garam masala over the top, simmer uncovered for 2 more minutes, and take off the heat.

Heat 2 to 3 inches of oil in a deep kadai or wok over high heat (around 180°C–190°C / 360°F). The oil must be hot enough that a small dough test piece rises immediately to the surface.

Divide the rested dough into 6–8 equal portions and shape them into smooth balls.

Grease your rolling pin and surface with a dab of oil (avoid using dry flour, which burns and clouds the oil). Roll each ball into an oval or circle roughly 1/8-inch (3mm) thick.

Gently slide a rolled bhatura into the hot oil. Lightly tap the center with the back of a slotted spoon - the pressure encourages it to puff into a sphere.

Once fully puffed and the bottom turns golden (about 25-30 seconds), flip once and fry the other side for another 15-20 seconds until lightly crisp.

Drain on paper towels and serve immediately alongside the hot chole, sliced red onions, and lemon wedges.