Chole Bhature

Finely dice the onion, mince the garlic, and grate the ginger.

Drain and rinse the chickpeas. Set aside.

Make the bhature dough: combine flour, baking powder, and salt in a bowl. Add yogurt and 1 tsp oil. Mix and knead for 5 minutes until smooth. Cover and rest at room temperature for 1 hour.

Bring 200ml water to a boil with the 1 tea bag. Steep for 5 minutes, then remove the bag. Add the chickpeas and simmer for 10 minutes. Drain, reserving 75ml of the dark cooking liquid.

Heat 1.5 tbsp oil in a large heavy pan over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.

Add the diced onion and cook, stirring often, for 12 minutes until very deep golden — almost brown.

Add the garlic and ginger. Cook for 2 minutes, stirring, until fragrant.

Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, turmeric, and amchur. Cook for 2 minutes, stirring constantly to toast the spices.

Add the tinned chopped tomatoes and tamarind paste. Cook for 5 minutes until the sauce thickens and oil begins to separate.

Add the tea-cooked chickpeas and the 75ml reserved cooking liquid. Cover and simmer for 15 minutes.

Uncover, stir in the garam masala, season with salt, and cook for 5 more minutes until thick and glossy.

Heat 0.5 litre of oil in a deep pan or wok to 180°C (use a thermometer). Divide the rested dough into 4 equal balls. Roll each on a lightly floured surface to a 15cm oval.

Fry the bhature one at a time for 1–1.5 minutes per side, pressing gently with a slotted spoon so they puff up. Drain on kitchen paper.

Serve the hot chole alongside the hot bhature, with sliced raw onion and lemon wedges on the side.