Stuffed Bhatura with Paneer and Chole: A Bold Twist on a North Indian Classic

There’s something wildly satisfying about biting into a freshly fried bhatura—crispy on the outside, fluffy within, and tearable by hand to scoop up thick, spicy chole. But imagine taking it a step further: what if that bhatura was stuffed with a spiced paneer filling, served alongside piping hot chole made Pindi-style? Welcome to the world of stuffed bhatura with paneer and chole—a dish that fuses creativity with comfort, and gives an exciting new spin to the beloved chole batura recipe. It's the kind of indulgent North Indian street food you’d find in Delhi’s bustling bylanes, but now you can recreate it at home.

This recipe doesn't just bring together two classics—it elevates them. Paneer-stuffed bhaturas are soft and rich, with just the right hint of spice. The chole? Robust and deeply flavorful, inspired by pindi chole recipe roots with notes of black cardamom, tea-infused color, and a long slow bhuna (sauté) for depth. Whether you're already a fan of chole kulche recipe or you’re just learning how to make chole bhature, this dish is sure to win hearts at the table.

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Stuffed Bhatura with Paneer and Chole

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Brunch, Lunch, Main Course

Cuisine Indian

Servings 4

Equipment

• Deep mixing bowls
• Rolling pin and board
• Pressure cooker (or Instant Pot)
• Deep frying pan (kadhai)
• Slotted spoon
• Ladle
• Tongs
• Grater for ginger and paneer
• Tea strainer (if not using tea bags)

Ingredients

  

For the Stuffed Bhatura Dough

• 2 cups all-purpose flour maida
• ¼ cup semolina sooji
• 2 tbsp yogurt dahi
• 1 tsp sugar
• ½ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 2 tsp oil
• Lukewarm water as needed for kneading
• Oil for deep frying

For Paneer Stuffing

• 1 cup crumbled paneer fresh and soft
• 2 tbsp chopped coriander leaves
• 1 green chili finely chopped
• ½ tsp roasted cumin powder
• ½ tsp red chili powder
• Salt to taste
• 1 tsp ginger grated

Optional: pinch of garam masala

For the Chole

• 1 cup dried chickpeas soaked overnight
• 2 black tea bags
• 1 bay leaf
• 2 black cardamoms
• 4 cloves
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 large onions finely chopped
• 2 tomatoes pureed
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1½ tsp chole masala
• 1 tsp amchur dry mango powder
• Salt to taste
• 2 tbsp oil
• Fresh coriander for garnish

Instructions

 

Step 1: Prepare the Dough

1. In a mixing bowl, combine flour, semolina, salt, baking powder, baking soda, and sugar.
2. Add yogurt and oil, mix well with your fingers until the mixture resembles breadcrumbs.
3. Slowly add lukewarm water and knead into a soft but slightly firm dough.
4. Cover with a damp cloth and let it rest for at least 2 hours.

Step 2: Prepare the Chole

1. Pressure cook the soaked chickpeas with tea bags, bay leaf, black cardamom, and cloves in 3 cups of water. Cook for 6 whistles or until soft.
2. Remove tea bags, discard whole spices if desired, and reserve the cooking liquid.
3. In a kadhai, heat oil. Add cumin seeds, then onions. Sauté till golden brown.
4. Add ginger-garlic paste, cook till raw smell disappears.
5. Stir in tomato puree and cook until oil starts separating.
6. Add turmeric, coriander powder, chole masala, and salt. Cook for 2-3 minutes.
7. Add the boiled chickpeas and some of their cooking water. Simmer on low heat for 15 minutes.
8. Finish with amchur powder and chopped coriander.

Step 3: Make the Paneer Stuffing

1. In a bowl, combine crumbled paneer, green chili, ginger, cumin powder, red chili powder, salt, coriander, and garam masala.
2. Mix gently and set aside.

Step 4: Stuff and Roll the Bhaturas

1. Divide the rested dough into equal portions and roll into balls.
2. Flatten a ball slightly, place a tablespoon of paneer mixture in the center, and pinch edges to seal.
3. Gently roll it out into a thick disc (don't press too hard or the filling will burst out).

Step 5: Fry the Stuffed Bhaturas

1. Heat oil in a deep kadhai over medium-high heat.
2. Once the oil is hot, slide in the bhatura gently.
3. Press lightly with a slotted spoon; it will puff up.
4. Flip and cook until golden brown on both sides.
5. Remove onto paper towels to drain excess oil.

Step 6: Serve

1. Serve the hot stuffed bhaturas with the warm, spiced chole, garnished with onions, coriander, and a lemon wedge.

Perfect Pairings

Stuffed bhatura with paneer and chole is already a full-fledged meal, but you can enhance the experience with:

• Kachumber Salad: A refreshing mix of cucumber, tomato, and onion dressed in lemon juice and chaat masala.
• Sweet Lassi or Masala Chaas: Cool, tangy buttermilk or a creamy lassi balances the spice.
• Aloo Tikki Chaat as a starter: It sets the tone for a North Indian-style meal.
• Mango Pickle or Green Chili Pickle: For that extra punch on the side.
• Suji ka Halwa or Bengali Mishti Doi: For dessert, go either simple or try something from Bengali cuisine to tie in regional influences.

FAQs

1. Can I use canned chickpeas for the chole?

Yes, if you're short on time, canned chickpeas can work. However, the texture and depth of flavor you get from dried, soaked, and cooked chickpeas—especially when infused with tea and spices—are much better. If you use canned, skip the tea bag step and reduce cooking time.

2. What’s the best paneer to use for stuffing?

Fresh, homemade paneer is ideal as it's softer and easier to crumble. Store-bought paneer can be used too, but make sure to grate it finely and avoid dry or rubbery varieties.

3. Can I make the dough in advance?

Yes, the dough can be prepared and refrigerated a day before. Just bring it to room temperature before rolling and stuffing. Don’t store it longer than 24 hours for best results.

4. How is this different from a regular chole bhature recipe?

This recipe takes the traditional chole bhature up a notch by stuffing the bhaturas with a spiced paneer mixture. It’s more filling and adds texture and flavor to each bite, turning it from a street snack into a festive meal.

5. Are there any healthier alternatives?

For a slightly healthier version, you can bake the bhaturas at 450°F (230°C) until puffed and golden. The result won’t be as airy as fried ones, but you’ll still get the essence. For the chole, use less oil and pair it with a salad or a side of besan chila recipe for a protein-rich alternative.