Ingredients Jump to Instructions ↓

  1. 4 cloves garlic

  2. 2 chillies

  3. 5 cm piece ginger olive oil , for frying

  4. 1 large red onion , finely chopped

  5. 1 tsp cumin seeds

  6. 1/2 tsp ground cinnamon

  7. 1 tbsp tomato puree

  8. 220 g canned chopped tomatoes

  9. 1/2 tsp turmeric

  10. 1 tbsp chopped fenugreek leaves , optional (see Cook's note below) pinches sugar , or to taste

  11. 440 g can chickpeas , drained

  12. 1 large potato , cut into eighths

  13. 600 ml water

  14. 1/2 lime , juice only chopped coriander , to serve

  15. 300 g self-raising flour , sifted

  16. 4 heaped tbsp chopped fenugreek leaves

  17. 4 heaped tbsp chopped coriander

  18. 100 ml plain yogurt

  19. 30 ml olive oil

  20. 100 ml warm milk sunflower oil , for deep frying

Instructions Jump to Ingredients ↑

  1. Chickpea and potato curry with Bhatura bread Method 1. Using a mini-food processor or a mortar and pestle, grind the garlic, chillies and ginger into a paste.

  2. Heat a little olive oil in a heavy-based saucepan and fry the onions and cumin seed until golden. Stir in the garlic paste and cinnamon and fry briefly until the spices become fragrant.

  3. Add the tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt. Cook this mixture until the tomatoes have broken down and the sauce is reduced 4. Stir in the drained chickpeas and potatoes and pour over the water. Cover the dish and simmer until the potatoes are tender. Stir in the lime juice.

  4. For the Bhatura bread: mix the flour and herbs in a bowl. Stir in the yogurt and the olive oil and begin to knead the mixture. Slowly add the milk, kneading until you have a soft, pliable dough.

  5. Cover the bowl with a tea towel and set it aside in a warm place for at least 2 hours to rise.

  6. Heat the sunflower oil in a wok for deep frying. While it is heating, roll the dough into the size of table tennis balls, flatten them out and then roll into circles just smaller than a saucer. Deep fry until puffy and golden.

  7. To serve, top the curry with the freshly chopped coriander and serve with Bhatura bread.


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