CHOLE

Chole is a spicy, tangy north indian punjabi side dish for Bhature or puris …

This is also popular as chana masala made with white Chickpeas, onion, tomato and various spice powder.

Here I am using Everest chole masala powder, as it’s handy and just perfect with all ingredients that goes in for chole masala 😊

To get perfect dark brown colour similar to original chole recipe(not exactly) we need to follow two things i.e fry onion paste on medium heat till brown and other is by adding tea decoction while cooking, adding tea decoction adds only colour and doesn’t change any taste or flavour ,if one doesn’t like it can omit the use of it..

Now let’s see how the recipe follows

Recipe

•1 cup Chickpeas
•4 tblsp oil
•1 tsp ghee
•3 Cloves
•1 piece cinnamon
•1 bay leaf
•2 cardamom or 1 black cardamom
•2 onions paste
•3 tomatoes pureed
•1&1/2tsp ginger garlic paste
•1/2 cup tea decoction
•1 tsp coriander powder
•1/4 tsp turmeric
•1 tsp chilly powder(I used tikkalal, use as per spice level)
•2 tsp Everest chole masala powder
•1/4tsp amchur powder
•Salt to taste
•coriander leaves
•1 tsp kasuri methi

TEMPERING

•Ghee

•2 chopped green chilles

•1/4tsp Asafoetida

•few ginger grated or julians

METHOD

*Soak white kabul chana for 10 hours, then pressure cook it for 7_8 whistles

*In a mixing bowl add chole masala, turmeric, chilly powder, dhaniya powder, amchur powder mix with 1/4cup water and make a paste

*Heat pan add oil and ghee, when hot add whole garam masala

*When you get good aroma add onion paste, cook till brown (this takes little time but adds a good taste and colour to chole)

*When done add ginger garlic paste, fry a minute, add powder paste and fry till raw smell disappers

*Add tomato puree and cook on low flame till cooked or oil starts seperating (you can add salt at this stage)

*Add cooked chana along with water, tea decoction, boil well till everything combined and becomes thick

*Add coriander leaves chopped finely

*Add kasuri methi give a good mix, check for salt

*And finally give tampering and enjoy with bhaturas, or poori , or chapatis, or rotis or even with rice

NOTES

*Onion paste: just grind raw onions to fine paste

*Tomato Puree :grind raw tomatoes to fine paste

*Tea decoction made with 1 cup water and 2 tsp tea powder boil till reduced to 1/2cup

*Kasuri methi to be warmed up and then crush it and use, this adds a good flavour

*Serve with lemon wedges and onion rings