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 🙂 🙂
Cholle sounds yummm.. i always wonder how to cook chole without onion and garlic and i found a really interesting recipe.. thsnks for sharing dear
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Thank you so much dear Shibani… Glad u liked it
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Love Chole masala..thanks for sharing this yummy recipe
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Thank you so much dear Lathiya
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Chole is one of my favorite dish of course i would prefer with puris but i can eat it with anything . The recipe looks quite simple. The flavors of freshly roasted garam masala must be amazing.
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Thanks dear Afroz… you are right the freshly roasted masala tastes so good. Your kitchen will be full of fragrance..
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Love your recipe. Thanks for sharing.
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Thank you so much dear
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Chole is my absolute favourite.. love the steps in which you have explained it here.. sounds so simple
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Thank you so much dear Sushma
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I would never be able to think of chole without onion or garlic, thanks for showing me the other side. This looks pretty easy actually. should try it come time.
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Thank you so much dear… really appreciate words from you . Yes its very easy and super tasty
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This no onion no garlic chole looks so yummy and flavourful.
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Thank you so much dear Jagruti
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