Chole bhatura is a Punjabi staple that makes use of humble pantry ingredients. Chole is a chickpea curry served with puffed bhatura bread, a dish that has been widely embraced in other regions of India. The dal preparation can vary across districts depending on its blend of spices and this version was my favourite breakfast during my travels through Sikkim staying in village houses.

Serves 8 1½ cups (250 g) dried chickpeas, soaked in cold water overnight, drained

¼ cup (60 ml) vegetable oil

3 small red onions, finely diced

2 tablespoons ginger garlic paste

2 small green chillies, minced

3 tomatoes, diced

2 teaspoons ground turmeric

1 teaspoon Kashmiri chilli powder

2 teaspoons ground coriander

1 teaspoon ground cumin

½ teaspoon chaat masala

2 teaspoons sea salt flakes

150 g thick plain yoghurt

3 tablespoons chopped coriander leaves

1 tablespoon lemon juice

2 tablespoons fried shallot slices

Cook the chickpeas in large pot of boiling water for 45 minutes or until soft. Drain, reserving 50 ml of the cooking water. Place 1 cup chickpeas (leave the rest whole) and the reserved water in a food processor and blend to form a puree. Set aside.

Heat the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the ginger garlic paste and green chilli and cook for 30 seconds or until coloured. Add the tomato and cook for 4 minutes or until softened. Mix the ground spices together in a small bowl and add to the onion and tomato mixture. Stir to combine and cook for 2 minutes or until fragrant. Add the whole chickpeas, chickpea puree and salt, stir to combine and cook for 2–3 minutes. Add the yoghurt and simmer gently for a further 5 minutes. Remove from heat and stir through the coriander leaves and lemon juice. Scatter with the fried shallots and serve.