Try cooking our plant based recipes at home

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Chola (Punjabi Chickpea Curry) Ingredients

• 300g of white canned chickpeas 

• 2 cups of water 

• 4 tbsp oil 

• 1 large onion 

• 1/2 tsp cumin seeds

• 2 cloves 

• 1 bay leaf

• 1 inch of cinnamon stick

• 2 tsp ginger/garlic paste

• 1 green chilli 

• 1 tbsp tamarind paste 

• 1 1/2 tsp salt 

• 2 medium tomatoes (the canned option is also fine)

• 1 tbsp of Kashmiri chilli powder 

• 1/2 tsp turmeric powder

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp garam masal

• 2 tsp fresh coriander leaves 

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Cooking Method

1. In a pan heat some oil, sauté bay leaf, clove, cinnamon stick and cumin seeds till they turn aromatic

2. Add finely chopped large onion and ginger/garlic paste and chopped green chilli, sauté till it turns golden brown

3. Add chopped tomatoes and sauté till they start releasing oil, cook for around 5 mins

4. Add chilli powder, turmeric powder, coriander powder, cumin powder, tamarind, garam masala and salt, sauté for 2 mins

5. Add cleaned chickpeas with 2 cups of water, mix all the ingredients thoroughly in the pan and check the seasonings

6. Cover the pan with a lid and allow to cook for 20 mins on a medium heat

7. Stir ingredients and check chickpeas have become tender

8. Mix well and garnish with coriander leaves

9. Finally, serve with fluffy bhatura

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Bhatura (Indian Fluffy Fried Bread) Ingredients 

• 200g self raising flour 

• 1 tbsp oil 

• 150ml water 

• 1/2 tsp sugar 

• 1/2 tsp salt 

• 2 tbsp of vegan milk (you can choose any vegan milk our preference is soya milk)

• 1 tsp yeast 

• Oil for deep frying 

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Cooking Method 

1. Sieve the flour into a bowl 

2. Add the oil, sugar, salt, vegan milk and yeast and mix well

3. Add the water gradually to form a smooth dough 

4. Knead for a further 10-15 minutes, or until smooth 

5. Cover with a damp cloth and keep aside in a warm place for about 45 mins or until the dough doubles in size 

6. Heat the frying oil to around 180 degrees

7. Divide the dough into equal-sized balls (golf ball size)

8. Using a rolling pin, roll each dough ball into a 10cm circle

9. Place the 10cm circle into the heated oil, when it starts to rise and fluff, turn over and fry the opposite side

10. Remove from the oil when the Bhatura is lightly golden brown and place on a kitchen towel to drain excess oil 

11. Repeat this process with all the remaining dough balls 

12. Serve with Chola, Vegan Yogurt and a side salad add some fresh green chillies for that extra heat 

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Enjoy!​​