Chole Bhature

Ingredients

For the chole

• 1 1/2 cups chickpeas, soaked overnight and cooked (or 2 cans cooked chickpeas)
• 150–200 g paneer, cut into cubes
• 2 tbsp oil
• 1 medium onion, finely chopped
• 1–2 tomatoes, chopped
• 1 tsp ginger, finely chopped or grated
• 1 tsp garlic, finely chopped or grated
• 1 green chilli, chopped
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1–1 1/2 tsp chole masala
• Salt, to taste
• Water, as needed
• 1/2 tsp garam masala
• Fresh coriander, for garnish

For the bhature

• 1 pack bhatura mix
• Curd, as needed for kneading
• A little water, if needed
• Oil, for deep frying

Method

1. If using dried chickpeas, soak them overnight and cook until soft. If using canned chickpeas, drain and rinse them well.

2. Heat a little oil in a pan and lightly fry the paneer cubes until lightly golden on the edges. Remove and keep aside.

3. In a pan or kadhai, heat oil. Add the onion and cook until softened. Then add the ginger, garlic, and green chilli and sauté until fragrant.

4. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, chole masala, and salt. Stir briefly, then add the chopped tomatoes. Cook until the tomatoes soften and the masala comes together.

5. Add the cooked chickpeas and mix well so they are coated in the masala. Pour in a little water to make a light curry and let it simmer for a few minutes. Lightly mash a few chickpeas if you want a thicker gravy.

6. Add the pan-fried paneer to the chole and mix gently. Let it simmer for another few minutes so the paneer absorbs the flavour of the curry.

7. Once the curry is flavourful and slightly thickened, add garam masala and fresh coriander. Simmer for another minute, then switch off the heat.

8. Add the bhatura mix to a bowl and knead it using curd. Add a little water only if needed to bring it together into a soft dough. Let the dough rest for a little while so it becomes easier to roll.

9. Divide the dough into equal portions and roll them out into small round or oval bhature.

10. Heat oil for deep frying. Once the oil is hot, fry the bhature one at a time, gently pressing them so they puff up. Turn and fry until lightly golden on both sides. Remove onto a plate.

11. Serve the hot bhature with the chole and paneer straight away.

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Tips: Kneading the bhatura mix with curd gives the bhature a softer texture and better flavour. Adding pan-fried paneer makes the chole richer and more filling. Keep the chole slightly thick so it pairs well with the bhature. Tastes best served hot, right after frying the bhature.