Chole/Chhole is a very popular Indian dish which was originated in Punjab region.  This dish has won everyone’s heart even in other countries too. Freshly ground spices will enhance the flavour and taste of dish. Ideally Chole is served with Bhatura , but if you are fussy about fried food then can serve with Paratha/ Roti /Kulcha  too.

In this recipe, I cooked Chikpeas with Tea , so got dark color . Generally in restaurants we get such color. But if you are ok with normal white color of Chole, definately you can skip that step.

Ingredients:

spices to dry roast

• 1.5 tsp Dry coriander seeds
• 1 tsp Cumin Seeds
• 1 bay leaf
• 2 cloves
• 2 -3 Dry red chilli
• 1 small piece of cinnamon
• 2-3 cardamon
• 10-12 Peppercorns

Other Ingredients:

• 1 cup Chana (White Chick Peas )
• 1 Bay leaf
• 1 tsp Tea / 1 Tea Bag
• 2 small sized Tomatoes
• 1 tsp Chopped Ginger
• 1 green chilli , chopped
• 3-4 tsp Fresh Corriander , chopped
• Salt
• 1/2 tsp red Chilli Powder
• 1/2 tsp Turmeric powder

Method :

Wash and soak Chana for at least 6-7 hrs , or in warm water for at least 3 hrs. Now cook in pressure cooker , add salt , tea bag , a bay leaf and a pinch of cooking soda. Cook for 3-4 whistles on Slow flame..

Ready Tea Bags were not available at my home so I kept 1 tsp Tea in a small cloth bag and tie it nicely. Kept in cooker along with other ingredients.

Dry roast all spices, listed below ‘spices to roast’ … Allow it to cool bit. Grind in a smooth powder. Make sure, grinding is smooth else the bits of spices may interupt you while eating chole.

Grind chopped tomatoes and ginger in smooth paste. Take 4 tbsp oil in wok,

Take Oil in wok. Once hot add tomato ginger puree. Allow it to cook till the raw aroma of tomato and ginger goes away.

Then add redchilli powder, turmeric powder, salt and freshly grounded powder.  Roast for a minute.

Then add boiled chikpeas

Add chopped green chilli, some corriander and   a cup of water.

Now allow it to cook on medium flame. Stir occassionally. Cover the lid. Cook till you get desired consistency. After adding chikpeas , its imporant to cook on slow-medium flame. This way chikpeas will absorb all the flavours and taste.

 

Serve hot Chole/ Chholey with hot hot Bhatura / roti /Kulcha / Paratha…

Hope you will enjoy this delicious dish.

Happy Cooking 🙂 🙂