Chickpeas cooked in a vegetarian red curry paste base for a spicy kick.
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In a large bowl, mix flour, baking powder, and yogurt with a pinch of salt; knead into a soft dough, adding water if needed, and let rest for 2 hours.
Heat oil in a heavy-bottomed pan over medium heat and fry the red curry paste for 2 minutes until fragrant and the oil begins to separate.
Pour in half of the coconut milk and stir constantly until it thickens, then add the boiled chickpeas and stir to coat.
Add the remaining coconut milk, sugar, and soy sauce; simmer on low heat for 15 minutes until the sauce thickens and flavors meld.
While the curry simmers, divide the dough into golf-ball sized portions and roll them into 6-inch circles.
Heat oil for deep frying in a separate wok; fry each bhature until it puffs up and turns golden brown on both sides.
Finish the curry by stirring in the lime juice and fresh Thai basil leaves right before turning off the heat.
Serve the spicy Red Curry Chole hot with the fresh, fluffy bhature and a garnish of cilantro.
