Chole Bhature | Chickpeas Curry with Fried-Puffed Bread
Chole Bhature is a popular dish from the Punjabi cuisine in Northern India, where a Chickpeas curry, called Chole (Cho-lay), is served with a puffed, deep-fried bread, called Bhatura (Buh-too-ray). Growing up, Chole-Bhature used to be our regular Sunday brunch.
Make Dough: Sift the all purpose flour into a large mixing bowl. Add all ingredients listed under 'Dough', except yogurt and water. Mix with a fork. Add yogurt and few tablespoons of water at a time and knead into a semi-soft dough. I find it much easier to use my Food Processor to make dough. Rub 1 teaspoon oil on the surface of the dough so that it doesn't dry out. Cover the dough with a wet paper towel and let it rest for 2 hours or so. If it's winter-time, keep the dough in a closed oven (oven should be off). That helps maintain a consistent temperature, allowing the dough to ferment evenly. Alternatively, use a store-bought pizza dough to skip this step. It's tastes just like a Bhatura.
Roll out Bhaturas: Knead the dough for about 20 seconds. Divide the dough into 15 portions for a small sized Bhatura, or, 8 portions, for a medium size Bhatura. Shape the portions into a ball. Dust the rolling pin and surface with some plain flour and start rolling the dough ball. Start at the center of the dough and roll stretching it outwards, in all directions. Roll into a circular shaped disc. I find it much easier to use an Electric Tortilla Maker for this step.
Fry Bhatura: In a wide wok or a deep pan, heat oil for frying. Drop a small piece of dough to test the temperature of oil. If it pops up and floats on the top immediately, the oil is ready, if not, wait few more minutes. Very carefully, lower the Bhatura into the oil. It should puff up almost immediately. Wait a few seconds before flipping it. Let it fry a few seconds on this side, till both sides are puffy and golden brown. Remove Bhatura on a paper-towel lined plate. That will help soak up any excess oil. Repeat the process and fry all Bhaturas.