Try this flavorful dish from Punjabi Cuisine, ideal for lunch or dinner or even breakfast
Drain and thoroughly rinse the chick peas.
In a pestle and mortar powder together all the whole spices but the star anise and cinnamon stick.
Finely chop the coriander.
Slice the chillies, ginger and garlic.Slice half of the onion and dice the other half.
Cut the pomegranate in half and with the help of a spoon remove the seeds.
In a hot pan add half of the ginger, chilli and onion until nice caramelised colour , add the garlic and spices together and roast them in the pan for another minute, add a little more oil if it is getting too dry.
Add the tomato puree and cooked for a further 30 seconds to avoid a bitter flavour.Add the stock,cinnamon stick and bay leaves and simmer for 10 min. Incorporate the chickpeas and cook until hot.Finish with the chopped coriander.
Mix all the ingredients together in a cleaned surface and knead until a soft dough is achieved, don't add any more flour , might take up to 15min, 5 min if using a stand mixer.
Cover the dough and rest it for around 20min.
Divide the dough in six equal parts , with the help of a rolling pin roll out the dough in oval shapes of about 1cm thickness.
Using a deep fat fryer heat up the oil to 180C.
Fry the dough until they puff up and both sides are slightly golden brown in color.
Serve the curry with the sliced onion,ginger and pomegranate seeds o top , and the bathure breads on the side.
«For a hotter curry add some cayenne pepper or more chillies.»