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1
Soak chickpeas overnight in 1 litre water; drain and add to 1.2 litres fresh water with black cardamom, bay leaf, and 6g salt; simmer 60 minutes until tender but not splitting.
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2
Combine flour, yogurt, salt, baking soda, and sugar in bowl; drizzle 60ml oil and 180ml lukewarm water whilst mixing to form soft, slightly sticky dough; knead 5 minutes until smooth, cover, rest 4 hours at room temperature until doubled.
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3
Heat 40ml oil in wide pan over medium heat; add sliced onions, cook until deep golden, 12 minutes; add garlic and ginger, cook 2 minutes until fragrant.
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4
Stir in ground coriander, cumin, Kashmiri chilli powder, and garam masala; cook 1 minute to bloom; add crushed tomatoes and cooked chickpeas with 300ml cooking liquid.
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5
Simmer 15 minutes, stirring occasionally; season with amchur, lemon juice, and salt; gravy should be medium-thick.
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6
Divide rested dough into 8 equal balls, 80g each; roll each into 15cm disc on oiled surface.
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7
Heat 8cm depth oil in heavy-bottomed wok to 175°C; slide one bhature disc into oil, it will initially sink then float within 10 seconds; fry 3 minutes, turning once, until puffed and golden on both sides; drain on paper towels; repeat with remaining dough.
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8
Serve hot bhature alongside chole masala; accompany with sliced onion, fresh green chillies, and lime wedges.
