Think of punjabi food, chole would be first thing to come in your mind along with delicious parathas and lassis. Chole is mostly used when mentioned about Bhature, a indian bread which is similar to puri. Chole goes well with rotis, parathas and bhaturas. It is delicious in taste, it has some sour kind of taste. You might find chole little sweeter in some restaurants since they add cashenut paste to the gravy to make ir rich and also to add extra taste. When choles are prepared at home, there is no need to add such pase, it tastes better when cooked the way it is. Kabuli chana is used to prepare Chole. But in some countires, Kabuli chana (White Chickpeas) is not available. In that case, you can substitute it with Garbanzo beans, which is similar to it. Read further to know how to prepare delicious chole and enjoy it with hot bhaturas.
Ingredients:
Chickpeas (kabuli Chana) - 1 cup
Soda bicarbonate - 1/2 teaspoon
Ghee - 3 tablespoons
Potatoes quatered - 2 medium
Onions chopped - 2 medium
Coriander powder - 1 tablespoon
Cumin Powder - 1 tablespoon
Red chilli powder - 2 tablespoons
Salt - to taste
Garam Masala powder - 1 tablespoon
Dry Mango powder (Amchur) - 1 tablespoon
Black pepper powder - 1/2 teaspoon
Tomatoes , 2 quatered, 2 sliced - 4 large
Fresh Coriander leaves - 2 tablespoons
Green Chilli silted - 1
Ginger cut into thin pieces or paste - 1 inch or 1 teaspoon paste.
Method:
- Soak chana for at least six hours. Drain.
- Add three cups of water and half a teaspoon of soda bicarbonate to the chana and cook in a pressure cooker till done.
- Heat ghee in a vessel and fry potatoes until soft. Remove and place on an absorbent paper and set aside.
- In the same ghee, add onions and sauté till pink.
- Add coriander powder, cumin powder and red chilli powder and sauté again.
- Add boiled chanas and salt.
- After five minutes, add garam masala powder, dry mango powder and pepper powder and cook for two minutes.
- Add potatoes and tomatoes and cook for two minutes.
- Garnish with coriander leaves, green chillies, tomato slices and ginger julienne and serve hot with bhatures.
Preparation Time: 6-7 hours
Cooking Time: 15 -18 minutes
Serves: 4 persons.
Shelflife: 1 day.
Serving Suggestions: Serve hot with Bhature or puri.
Note:
- For more gravy, add the tomatoes in blended form (puree) instead of sliced ones.
- Soda is added to make the chanas softer.
- For those who dont like the taste of ginger , they can add ginger as paste instead of thin strips.
- Potatoes are used to thicken the gravy and give it a nice texture. so just crumble it and add to the recipe while cooking. Bake it before and then crumble it.
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