Punjabi Chhole, Just Like the Dhaba

Sunday chhole-bhature is a Punjabi institution. The chickpeas are easy; it's the masala that takes time. Kanta Greens Chhole Masala Premix brings the depth and tang, so you can focus on the bhature.

At a glance

• Serves 3–4
• Time: about 30 minutes (plus soaking the chickpeas)
• Premix: 1 pack Chhole Masala Premix

You will need

• 1 pack Kanta Greens Chhole Masala Premix
• 1 cup dried chickpeas (kabuli chana), soaked overnight, or 2 cans, drained
• 1 tea bag (optional, for the classic dark colour)
• 1-inch piece of ginger, cut into thin strips
• 2 green chillies, slit
• 1 onion, sliced into rings, and lemon wedges to serve
• Fresh coriander

Method

1. Pressure-cook the soaked chickpeas with fresh water, a little salt and the tea bag for 5–6 whistles, until very soft. Discard the tea bag and keep the cooking water.

2. Prepare the gravy with the premix as directed on the pack, using some of the chickpea cooking water in place of plain water for extra flavour.

3. Add the chickpeas and simmer for 10 minutes. Mash a few chickpeas against the side of the pan to thicken the gravy.

4. Add the ginger strips and green chillies and simmer for 2 more minutes.

5. Garnish with coriander and serve with onion rings and lemon wedges.

Tips

• Chhole taste even better the next day, once the chickpeas have soaked up the masala.
• Canned chickpeas work in a hurry: rinse them well and simmer a little longer.

Serve with

• Bhature, kulche or puri
• Jeera rice and a side of pickled onions