Chhole bhature is an absolutely decadent treat that is a must-try if you visit Delhi. It is one of Delhi’s many Punjabi specialties. It is also something I cook less often. Only because of a personal preference for rajma (red kidney beans). I have been working on that for the last six months though.
Over the years I have tried many recipes for chhole, including one for the famous fat-free chhole served with Amritsari kulchas, crispy potato stuffed tandoori bread (not like a naan or roti). Now I have my very own recipe, and it is another family pleaser. And, I have to again admit, I don’t rely on the packaged chana masala, good though they are. And there is a reason for that.
A couple of years ago, we ate a delicious dish of chhole at a friend’s place and I, naturally, asked for the recipe. It was a simple recipe, one using all the usual suspects – ginger, onions, and tomatoes – but all cooked together (with chhole) instead of being bhuno-ed (frying in oil ‘till-the-oil-separates’ stage). She had used MDH chana masala. It was delicious, and I remember we all agreed emphatically as we went over the menu on our drive home. I wasn’t going to let a simple easier method pass me by. I got my pack of chana masala and proceeded to cook a few weeks later.