Chana Bhatura

Mix dough together without water. Add water as needed until the dough is just a bit sticky. Cover this and let it sit to further develop the gluten. You can optionally do this step the day before and leave it in the fridge overnight - I find that this makes the dough easier to work with.

Heat up saucepan or pot over medium heat with olive oil and butter. Dice onion, throw into pan with the salt. Sauté onions, don't let them burn. Peel and chop up a head of garlic (or use garlic cubes), throw in with the onions. Add other spices, to taste (spice quantities are estimated). Feel free to add other spices to desired flavor profile, ie add some hot spices if you want - I use chili or cayenne.

Put chickpeas in a pot, add water. Start them on high heat, lower to simmer. Quantity is an estimate - you can use 2 small cans, 1 big can, 1 lb of dried chickpeas, etc.

Once you're happy with how cooked your onions are, add the diced tomatoes (with the juice) to them. Quantity is an estimate, I use 2 small cans or 1 big can. Cook until the tomatoes are broken down and mushy. Add water if it looks like it's getting too dry/starting to burn - at this point, it should be pretty wet.

Once you're happy with how soft your chickpeas are, strain them and add them to the tomato/onion mixture. Mix up, add water if needed to allow them to keep cooking together. At this point, you can taste and add more seasonings if desired.

Oil your counter. Take your dough, put it on the counter, and split it into 4 pieces. Ball them, and let them sit, covered. Put the oil in a large frying pan and start to heat it up over medium heat. You'll want to periodically check this to make sure it doesn't get too hot and start smoking. If you have a thermometer, we're going for about 350F. Take your 4 dough balls and flatten them. If you're having trouble getting them as flat as you'd like, let them sit longer until they become more workable. Once you're happy with them, prep a plate with paper towels. Fry dough in oil, one at a time (unless you've got a giant pan) until they poof up. Flip in oil as necessary. When cooked throughly, remove from oil and place on paper towel to cool.

At this point, the chana masala should be nice and cooked. Remove from heat and serve with the bhatura.