Amritsari Chole with Paneer-Stuffed Bhature

Method

1. The night before, rinse the chickpeas and soak them in plenty of water for at least 8 hours. On the day, at least 2 hours ahead, mix the flour, semolina, baking powder, sugar and salt, rub in the yogurt and part of the dough oil, then add the lukewarm water a little at a time and knead for 5 min into a soft, smooth dough. Coat with oil, cover and rest at room temperature for 2 to 4 hours.

   Add in this stepDried chickpeas 120 gPlain (all-purpose) flour 150 gFine semolina 15 gBaking powder ½ tspSugar 1 tspSalt (for the dough) ½ tspPlain yogurt, room temperature 60 gNeutral oil (for the dough and rolling) 0.9 tbspLukewarm water (for the dough, add gradually) 30 ml

2. Put the soaked chickpeas in a 20 cm pot with the water, tea bag, black cardamom, cinnamon and part of the salt (tying the whole spices in muslin makes them easy to remove). Bring to the boil over high heat, about 10 min, skim and remove the tea bag, then turn down to medium-low heat and simmer for 1 h 5 min until they crush easily between your fingers. Remove the whole spices and keep the cooking water.

   Add in this stepWater (for boiling the chickpeas) 900 mlBlack tea bag 1Black cardamom 1Cinnamon stick (5 cm pieces) 1Salt (for the chole) ¼ tsp

   high heat→medium-low heat

3. Make your own chole masala: heat a dry 16 cm pan over medium-low heat and toast the coriander seeds, part of the cumin, the cloves, peppercorns, dried chilies and anardana for 2 min, shaking the pan. As soon as they smell toasty and turn a shade darker, tip them onto a plate to cool, then grind to a fine powder. Stop before they smoke, or the blend turns bitter.

   Add in this stepCoriander seeds 1½ tspCumin seeds 0.6 tspCloves 2Black peppercorns ¼ tspDried red chilies 1Anardana (dried pomegranate seeds) 1 tsp

   medium-low heat

4. Melt most of the ghee in a 20 cm pan over medium heat and fry the chopped onion for 9 min until deep brown. Add part of the grated ginger and the garlic for 30 seconds, then the grated tomato, chili powder and two-thirds of your masala, and cook over medium-low heat for 7 min. Frying until the ghee separates and glistens (the bhuna) is what gives the deep flavour.

   Add in this stepGhee 1¾ tbspOnion 120 gFresh ginger 9.6 gGarlic cloves 4Tomato 160 gKashmiri chili powder ¾ tsp

   medium heat→medium-low heat

5. Add the chickpeas with enough cooking water to cover, the rest of the salt and the remaining masala. Crush about a quarter of the chickpeas with the back of a ladle and simmer over low heat for 18 min until dark and thick.

   Add in this stepSalt (for the chole) ¾ tsp

   low heat

6. Crumble the paneer by hand and mix with the pepper flakes, salt and part of the cilantro to make the filling. Divide the dough into ≈4 × 65 g portions, flatten each in your palm, place 1 tbsp of filling in the centre, gather the edges and pinch firmly to seal. With an oiled rolling pin, gently roll seam side down to 13 cm across and 5 mm thick. Any hole will burst in the oil, so roll carefully.

   Add in this stepPaneer 80 gRed pepper flakes ¼ tspSalt (for the filling) 1 pinchChopped cilantro 0.6 tbspNeutral oil (for the dough and rolling) 0.6 tbsp

7. Pour the frying oil into a deep 22 cm pot, no more than half full, and heat over medium-high heat to 175 to 180 °C. Slide in one bhatura at a time, away from you, press gently with the back of a ladle so it puffs, and fry for 1 min 30 sec per bhatura, turning. Stuffed ones need a little longer than plain so the paneer warms through. Drain upright and never leave the oil unattended.

   Add in this stepOil for deep-frying 600 ml

   medium-high heat

8. Heat the remaining ghee in a small pan over medium heat, add the rest of the cumin, the remaining ginger cut into matchsticks and the slit green chilies, and let them sizzle for 1 min to make a tadka. Pour it over the chole, scatter over the rest of the cilantro and serve with the bhature, red onion and lemon.

   Add in this stepGhee ¾ tbspCumin seeds 0.4 tspFresh ginger 6.4 gHot green chili 2Chopped cilantro 1.4 tbspRed onion, sliced into rings 60 gLemon, in wedges ½

   medium heat