Food Blogs
Chole Recipe
Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, Chole features boiled 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 road-side food is the cooking of the chana with tea, to give a rich flavour and colour to it. Serve hot, topped with sev, chopped onions, tomatoes, or other garnishes of your choice.
Prep Time | 10 minutes |
Cook Time | 25 minutes |
Servings |
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Ingredients
- 1 cup kabuli chana soaked overnight and drained, white chick peas
- 1 tsp tea bag or 1of tea leaf tied in muslin cloth
- 2 tbsp Oil
- 1/2 tsp Cumin seeds jeera
- 1/2 cup finely chopped onions
- 1/2 tsp finely chopped ginger adrak
- 2 tsp finely chopped garlic lehsun
- 2 tsp chole masala
- 1 tsp chilli powder
- 1 tsp dried mango powder amchur
- 1/4 tsp Turmeric powder haldi
- 2 tsp coriander powder dhania
- 1 tsp cumin seeds powder jeera
- salt to taste
Ingredients
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Instructions
- Combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
- Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
- Serve hot.