Spiced Chickpea and Potato Curry Breakfast Bowl (Chole Bhature Inspired)

**Prepare the Chickpea and Potato Curry:** Heat oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until golden brown, about 5-7 minutes.

Add grated ginger and minced garlic and sauté for another minute until fragrant.

Add diced potatoes and cook for 3-4 minutes, stirring occasionally.

Stir in chopped tomatoes, turmeric powder, cumin powder, coriander powder, garam masala, chili powder, and aamchur (if using). Cook for 2-3 minutes until the tomatoes soften.

Add drained and rinsed chickpeas and water. Bring to a simmer, then reduce heat and cover. Cook for 15-20 minutes, or until potatoes are tender and the sauce has thickened. Season with salt to taste.

**Prepare the Bhature:** While the curry is simmering, prepare the bhature according to package instructions, or if using pre-made bhature, simply heat oil in a frying pan over medium-high heat.

Fry the bhature one at a time until golden brown and puffed up on both sides. Be careful not to overcrowd the pan. Drain on paper towels.

**Assemble the Breakfast Bowl:** Divide the chickpea and potato curry into bowls. Garnish with fresh cilantro.

Serve each bowl with a side of hot, fluffy bhature.