We have been writing about all the famous cuisines across India and chole-bhature is one among the most relished dish from Punjab and is popular where ever the Panjabi’s have resided whether in India or overseas like UK, Canada etc.
This dish looks complicated but is simple to make and will for sure take your taste buds to a roller coaster ride. This is “The spicier the better “dish so if you are fond of spicy food than just by the smell of it your mouth will start watering. Oops mine has already started!!
So, let us hurry up and make the finger licking Chole.
This dish looks complicated but is simple to make and will for sure take your taste buds to a roller coaster ride. This is “The spicier the better “dish so if you are fond of spicy food than just by the smell of it your mouth will start watering. Oops mine has already started!!
So, let us hurry up and make the finger licking Chole.
Ingredients to be used to make Chole/ Chickpeas Curry:
Ingredients |
Quantity |
Chickpeas /Garbanzo beans (Kabuli chana/chola) | 1 Cup (soaked overnight) |
Tea Bags | 2 bag |
Oil | 2 and 1/2 table spoon |
Cumin Seeds/Jeera | 1/2 tea spoon |
Bay Leaf | 1 big |
Fennel Seeds (saunf) | 1 tea spoon |
Red Chillies | 2 Dry & whole |
Gram Flour(Besan) | 1 tablespoon |
Green Chili | 1 chopped |
Onion | 1 (Finely chopped) |
Garam Masala | 1/2 tea spoon |
Dry Mango Powder(Amchur) | 1 tea spoon |
Red Chilly Powder | 1 tea spoon |
Anardana Powder | 1/2 tea spoon |
Cumin Seeds/Jeera(Roasted & Powdered) | 1 tea spoon |
Coriander Powder (dhania) | 1 table spoon |
Black Salt | 1 tea spoon |
Turmeric Powder(haldi) | 1 tea spoon |
Black Pepper( kali mirch) Powder | 1/4 tea spoon |
Chola Masala | 1 and 1/2 tea spoon |
Salt | to taste |
Lemon Juice( optional) | 1 tea spoon |
Cottage Cheese/Paneer ( optional) | 1/4 cup cubed |
Water | as needed |
For Gravy:
Ingredients |
Quantity |
Onions | 2 ( roughly chopped) |
Tomatoes | 3 (roughly chopped) |
Ginger | 1 tea spoon( chopped/paste) |
Green Chili | 1 big |
Ginger | 1 tea spoon( chopped/paste) |
For Garnish:
Ingredients |
Quantity |
Green Chilli | 2 sliced long way |
Coriander Leaves | 2 table spoon (chopped) |
Lime | 1 Sliced |
Method of making Chole/Chickpeas Curry:
Precooking:
1) Take a big cooking bowl boil 5-6 cups of water with tea bags in it.
2) Once it is boiled turn down the heat to medium and let it cook for 2-3 more minutes and then put the bowl aside remove the tea bags from it.
3) Clean and wash the chole (chickpeas) well and soak it in the tea water overnight (around 8-9 hours)
While cooking:
4) Take a pressure cooker add chole(chickpeas) along with the water they were soaked in and also add 2 more cups of water & pinch of salt and then cook it on medium heat till it starts steaming and then turn heat down and cook it for another 14-15 minutes.
5) You need to wait till the steam stops to open the cooker so in the meantime you can make the gravy for the curry
6) Take the mixer grinder jar and add chopped onion, ginger, tomato, chili, garlic, ginger
7) Grind them all to make a smooth paste
8) Now open the pressure cooker and check as the chole (Chickpeas) should be soft.
9) Then take a saucepan and heat the oil in it. For beginner, you can test the heat by adding one-two cumin seeds in it and if the seeds crack as soon as you pour; that means the oil is ready.
10) Add cumin seeds, Bay Leaf, Fennel Seeds (saunf), Red Chillies, chopped green chili, chopped onions and sauté it
11) Then add and stir-fry basen (gram flour) and make it light golden brown.
12) After that add the gravy and put all the other powders in specified quantity and stir of 2-3 minutes {Garam Masala, Dry Mango Powder (Amchur), Red Chili Powder, Anardana Powder, Cumin Seeds/Jeera (Roasted & Powdered), Coriander Powder (dhania), Black Salt, Turmeric Powder(haldi), Black Pepper( kali mirch) Powder, Chola Masala}
13) Finally add chole (Chickpeas) and salt to it. You can also add panner( cottage cheese) to it if you want the dish to be more rich.
14) Then if you want add lime juice and water after which mix it well
15) Simmer it for around 35-40 minutes, the long we simmer the better the taste get as the masalas get absorbed better.
16) Keep string in between
17) Take a serving bowl, put the chola in it and sprinkle coriander leaves
18) Decorate it with green chili and sliced lime.
You can serve these chole with bhaturas/bhatooras (fried bread),Puris (fried wheat bread), or eat it as a snack with aloo tikki or roasted papad!
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