Chole Bhature (Chickpea Curry with Puffed Bread)

Mix 300g flour, 60g yogurt, 1 teaspoon baking powder, and 3 to 4 tablespoons water in a bowl.

Bring the dough together only until no dry flour remains, adding water gradually to avoid stickiness.

Knead for about 5 minutes, until the surface becomes smoother and the dough feels elastic rather than crumbly.

Cover with a damp cloth and rest at room temperature for 20 minutes so it rolls and puffs more evenly.

Heat 2 tablespoons cooking oil in a wide pan over medium-high heat.

Add 180g diced onion and cook for 8 to 10 minutes, stirring often, until deep golden brown but not blackened at the edges.

Add 220g chopped tomato and 2 teaspoons chole masala, then lower to medium heat.

Cook for about 8 minutes, pressing the tomato as it softens, until the mixture thickens and oil begins to show around it.

Stir in 500g cooked chickpeas and 240ml water, scraping the pan so the browned base dissolves into the liquid.

Cover and simmer over medium heat for 15 minutes, then uncover for 5 minutes to thicken.

Divide the rested dough into 8 pieces and roll each into a 15cm round.

Heat the oil to 180 to 190°C, fry one at a time for 30 to 40 seconds per side, pressing gently until puffed, then drain and serve with chole.