Channa bhatura

• self-raising flour↗400g g

  plus extra for dusting

• fenugreek↗small bunch fresh

  or cilantro, finely chopped

• warm milk250-300ml ml
• sunflower oil↗

  for deep-frying

• black leaf tea↗2 tsp tsp

  brewed in 1 litre of hot water

• chickpeas↗2 x 400g cans

  drained and rinsed

• clarified butter↗2 tbsp tbsp
• onion↗2

  finely chopped

• cumin seeds↗1 tbsp tbsp
• stalks of black cardamom3

  crushed

• ginger↗thumb-sized piece

  thumb-sized piece, peeled and grated

• garlic cloves↗3

  finely chopped

• green chilies↗2

  finely chopped

• ground cinnamon↗2 tsp tsp
• ground fenugreek1 tsp tsp
• мелений коріандр↗1 tsp
• мелений імбир↗1 tsp
• кашмірський порошок чилі↗1 tsp
• анардана1 tbsp
• помідори↗3

  дрібно нарізані

• томатна паста1 tbsp
• куркума↗1 tsp
• кала намак↗1 tsp
• чорний перець↗½ tsp coarsely ground
• нарізана червона цибуля

  і йогурт, для подачі

• кінза↗½ small bunch of

  листя зібране, плюс додатково для подачі

Step-by-step instructions

1. 1

   Mix the flour, fenugreek and a pinch of salt in a large bowl. Gradually add the milk until the mixture comes together, then turn onto a lightly flour‑dusted work surface and knead until you obtain a soft, elastic dough. Cover the bowl with a damp kitchen towel and let rest for at least 2 hours or overnight in the refrigerator.

2. 2

   Meanwhile, strain the tea and discard the leaves. Add the chickpeas and let them steep for at least 1 hour.

3. 3

   Melt the ghee in a large pot, then add the onion and cumin seeds. Fry over low heat for 20 minutes or until the onion caramelises. Add the black cardamom and quickly fry, then add ginger, garlic and chilies, cooking until fragrant. Add cinnamon, fenugreek, coriander, ginger, chilies and anardana (optional) and fry for 1 minute.

4. 4

   Add the tomatoes and tomato paste, cook until the tomatoes break down, about 20 minutes. Add turmeric, chickpeas and the brewed tea. Sprinkle kala namak, black pepper and a pinch of sea salt. Bring to a boil, then reduce heat to low and simmer uncovered for 10–15 minutes. Add more water if needed to achieve a thinner curry.

5. 5

   Pour sunflower oil into a large pan to about one‑third of its volume. Heat to 180 °C (using a thermometer) or until a bread cube sizzles immediately upon immersion and browns within 30 seconds. Take pieces of dough the size of a golf ball, form balls, then flatten and roll with a rolling pin on a lightly floured surface into discs about ½ cm thick. Carefully drop them into the hot oil with a slotted spoon, allow them to rise to the surface – they should puff up. Fry for 1–2 minutes until golden, then drain on paper towels. Serve with chickpeas, red onion, a little yogurt and a cilantro garnish.