Chole is a spicy and filling bean stew (a chili, if you will!) I get a hankering for sometimes. Traditionally, I'm told, it is served with Bhatura, a tender fried bread that has yogurt and flour fermented together. Recently we went to the trouble to make the two for dinner. Deep-frying is always a bit of a project and usually seems like too much fuss, but there are times when you simply must.
Once in the hot oil, the bhatura puff up like balloons and are startlingly bouyant in the oil.
Kala Chana Dal (small black chickpeas) soaking before pressure-cooking.
Co-incubation in the morning: the dal was brought to a boil then left to soak in the bottom pot, and now the flour and yogurt starter is warm and starting to act in the bowl set on top. Heat-retaining cast iron and stoneware vessels are essential for this. I could have wrapped the whole up in a blanket, too.
The yogurt-wheat starter fermented and rose slightly.
The chole, bhatura, some chutney and yogurt. A warming winter meal.
