Chole Bhature is a dish from the Punjabi cuisine and often eaten as a breakfast or as a complete meal, accompanied with onion, pickle, green chutney, lime wedges and a big glass of lassi. Chole is the name for the larger and lighter coloured chickpea commonly found in the west...known as Kabuli Chana.
My chole recipe is one of the most simple and delicious dish that is made with minimum ingredients and goes great with poori, bhature, roti, naan, parathan or even with plain basmati/ jeera rice. The well roasted onion, tomatoes and spices lends a unique aroma and creamy texture to the gravy. It is a quick and easy recipe ... good for home preparation as it is made with minimum usage of oil.
Ingredients :
200 gms Kabuli chana
2 onions sliced
2-3 green chilli
3 big tomatoes chopped
1 inch piece ginger
1/2 tsp cumin seeds/ Jeera
1 tsp anardana / dry pomegranate seeds
2 tsp garam masala powder
2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp tamarind
salt to taste
2 tblsp oil
1 bay leaf/ Tej patta
handful coriander leaves
Method :
1. Wash and soak the Kabuli chana in enough water overnight.
2. Before cooking Pressure cook the chickpeas along with salt, 1/4 tsp baking soda and 2-3 cups of water. Pressure cook for 5-6 whistles on medium flame.
3. When cool take a handful of cooked chickpeas in a blender along with onion, ginger, green chilli, garam masala pd, cumin seeds, anardana and grind to a smooth paste.
4. In a wok heat 2 tsp oil. Once hot add Tej patta and 1/4 tsp Jeera. When Jeera crackels add the ground paste and fry the masala till the raw smell disappears and it turns golden in colour.
5. Now add the chopped tomatoes, red chilli powder, garam masala powder and turmeric powder for 10-15 minutes on medium low flame or till the tomatoes are soft. Keep the vessel covered and keep stirring in between.
6. Now add the cooked chickpeas along with the water. Cover the pan and let it simmer for 15-20 minutes.
7. You will see oil separating. Lastly add the tamarind juice ...when well cooked, sprinkle chopped coriander leaves and switch off the flame.
8. Serve hot with Bhature/ Poori accompanied with onion rings, lemon wedges, pickle and a big glass of Chaas to complete a meal.
Ingredients :
200 gms Kabuli chana
2 onions sliced
2-3 green chilli
3 big tomatoes chopped
1 inch piece ginger
1/2 tsp cumin seeds/ Jeera
1 tsp anardana / dry pomegranate seeds
2 tsp garam masala powder
2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp tamarind
salt to taste
2 tblsp oil
1 bay leaf/ Tej patta
handful coriander leaves
Method :
1. Wash and soak the Kabuli chana in enough water overnight.
2. Before cooking Pressure cook the chickpeas along with salt, 1/4 tsp baking soda and 2-3 cups of water. Pressure cook for 5-6 whistles on medium flame.
3. When cool take a handful of cooked chickpeas in a blender along with onion, ginger, green chilli, garam masala pd, cumin seeds, anardana and grind to a smooth paste.
4. In a wok heat 2 tsp oil. Once hot add Tej patta and 1/4 tsp Jeera. When Jeera crackels add the ground paste and fry the masala till the raw smell disappears and it turns golden in colour.
5. Now add the chopped tomatoes, red chilli powder, garam masala powder and turmeric powder for 10-15 minutes on medium low flame or till the tomatoes are soft. Keep the vessel covered and keep stirring in between.
6. Now add the cooked chickpeas along with the water. Cover the pan and let it simmer for 15-20 minutes.
7. You will see oil separating. Lastly add the tamarind juice ...when well cooked, sprinkle chopped coriander leaves and switch off the flame.
8. Serve hot with Bhature/ Poori accompanied with onion rings, lemon wedges, pickle and a big glass of Chaas to complete a meal.
I tried turned very tasty thank you for the lovely receipe
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