Chole Bhature Or Chana Masala

April 17, 2018

•

Paarulz Kitchen

1,386

Reads

Breakfast, Brunch, Dinner, Lunch, Snacks

Prep Time

7h

0m

Cook Time

0h

40m

Cuisine

Homestyle Cooking • Indian • North Indian

Yield / Serves

6 Servings

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Chole also known as chana masala is a white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. Another special aspect of this famous street food is the cooking of the chana with tea, to give a rich flavour and color to it.This is best enjoyed with bhatura; a puffed and deep fried flat Indian bread. There are many variations while making chole, here I am sharing Punjabi Chole recipe along with the bhatura recipe in the same post.Simple and easy-to-make it makes for a great recipe for get togethers.
Note â€“ (Soak the chickpeas overnight or for minimum 7-8 hours)

500 grams â€“ chickpeas, soaked overnight

2 tea bags

1/2 teaspoon â€“ turmeric

1/2 teaspoon â€“ salt

4 tablespoon â€“ oil

4 tablespoon â€“ ginger chili paste

2 tablespoon â€“ gram flour

2 tablespoon â€“ tamarind paste

3 medium size â€“ onions, grated

3 medium size â€“ potato, boiled , peeled and cubed

4 tomatoes, chopped

For Making Powder: 2 teaspoon â€“ chili powder

3 teaspoon â€“ nigella seed

3 teaspoon â€“ pomegranate seeds

2 tablespoon- cumin seeds

1 tablespoon â€“ garam masala

2 tablespoon â€“ coriander seeds

1 no. â€“ black cardamom

3-4 no. â€“ bay leaves

7-8 no. â€“ black peppercorns

To Garnish : Sliced Onions

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Pressure cook the chickpeas in which they were soaked in with half a teaspoon of turmeric and half teaspoon of salt.

Make a strong tea with these 2 tea bags and 1 cup of water. Add this to the chickpeas and pressure cook until soft.

While the chickpea is cooked, In a iron pan, add little oil and roast all the ingredients to be powdered until brown.Cool the spices and powder it finely.

In a heavy saucepan , heat oil, when the oil is sufficiently hot, add al the powdered spices, gram flour and roast until dark brown. Add onions, ginger-ccilli paste and tomatoes and cook for 3-4 minutes.

Add the cooked chickpeas along with little water, tamarind paste and potatoes. Mix well. Add little extra water if required. Cook for another 3-4 minutes. Mix well until the spices chickpeas and water are incorporated well. Do the salt test & mix.

Garnish with sliced onions and serve hot with bhatura, naan or you can also serve it as chaat with tikki.

How to soak and cook chole-

Wash and soak the chickpeas overnight or 7-8 hours in sufficient quantity of water as the chana will double in size after soaking it.
In a pressure cooker, add soaked chickpeas, 1/2 teaspoon salt, tea and water. Pressure cook for 9-10 whistles or until the chole is soft.
Use fresh spices to achieve rich flavors.