Spicy Chole Dabbala: A Flavorful Sindhi Bread Chaat
30 minutes
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About Spicy Chole Dabbala: A Flavorful Sindhi Bread Chaat
Craving an explosion of Indian street food flavors? Chole Dabbala, a vibrant Sindhi snack, takes the classic chana masala experience to a whole new level. Imagine tender chickpeas simmered in a symphony of aromatic spices, nestled on soft bread, and ready to tantalize your taste buds.This easy recipe features chickpeas infused with red chili, coriander, and a touch of turmeric, creating a rich and savory base. A sprinkle of tangy dry mango powder and chaat masala adds the perfect finishing touch, delivering a delightful burst of salty, sour, spicy, and tangy notes.Whether you're hosting a party or simply craving a quick and satisfying bite, Chole Dabbala is a must-try. Prepare to be swept away by this explosion of flavor!
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Prep30 minutes
Total30 minutes
Ingredients
For the Chole
- 1 cup Kabuli Chickpeas white
- 1.5 tsp Salt or as per taste
For the Masala Base
- 1 tbsp Oil
- 2 Onions finely chopped
- 2 Tomatoes grated
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1/2 tsp Mango Powder dry
- 1/8 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tbsp Chana Masala
For Assembly
- 2 slices Bread
- 1 tbsp Yogurt
- 1 tsp Fenugreek Leaves kasuri methi, dried
- 1 tbsp Coriander Leaves chopped, for garnish
- 1/4 tsp Chaat Masala
Instructions
- Soak the kabuli chickpeas overnight in plenty of water. This helps them soften and cook evenly.
- Drain the soaked chickpeas and pressure cook them with 1.5 tsp of salt for about 4 whistles, or until tender but not mushy.
- Heat the oil in a pot or pressure cooker over medium heat. Add the chopped onions and sauté until translucent.
- Add the grated tomatoes and ginger-garlic paste. Cook until the tomatoes soften and the mixture is fragrant.
- Add the dry spices: red chili powder, coriander powder, dry mango powder, turmeric powder, garam masala, and chana masala. Sauté for a minute until fragrant, stirring constantly to prevent burning.
- Add the cooked chickpeas to the spice mixture. Stir well to coat.
- Add a little water to create a gravy-like consistency. Season with salt to taste. You can pressure cook for another whistle to meld the flavors, or simmer on the stovetop for 10-15 minutes.
- Toast the bread slices lightly. Spread a layer of yogurt over each slice.
- Spoon the prepared chole generously over the yogurt-covered bread. Sprinkle with dried fenugreek leaves, chopped coriander leaves, and chaat masala.
- Serve immediately and enjoy the delicious Chole Dabbala!
Recipe Notes
Good To Know
- To serve, place the bread on a plate, pour the channa masala gravy on top, and sprinkle with sev.
- Garnish with chopped coriander leaves, chopped onions, grated carrots, chaat masala powder, green spicy chutney, tamarind chutney, and a teaspoon of curds.
- For extra texture, lightly toast or grill the bread slices before topping to prevent sogginess.
- Enhance the chaat experience with finely chopped onions, fresh coriander, and a squeeze of lemon juice just before serving.
- For a gluten-free version, use roasted potato slices or gluten-free crackers instead of bread.
- Make the channa masala ahead and reheat before assembling for quicker preparation.
Expert Tips
- Adjust the spice level of the channa masala to your preference by adding more or less chili powder during cooking.
- For a creamier channa masala, blend a portion of the cooked chickpeas before adding them back to the gravy.
- If you don't have sev, you can substitute with crushed papdi or other crispy Indian snacks.
Storage Instructions
- Store leftover channa masala separately from the bread or other base. Refrigerate the channa masala in an airtight container for up to 3 days.
- Reheat the channa masala gently on the stovetop or in the microwave before serving. Assemble the chaat just before serving for the best texture.
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Recipe Nutrition
Calories: 92kcalCarbohydrates: 7gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgFiber: 1gSugar: 4g
Jiya Makhija
Articles: 42
4 Comments
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This looks incredible! I need to try it.
This is wonderful! Can’t wait to taste it.
Absolutely mouthwatering! Great share.
This looks so good! Appreciate the share.