There are some Indian dishes, that even if you get a glimpse of them in the middle of the night, you wouldn't think twice about eating them at that hour.
This one does EXATLY that to me. One dish I can literally live on. And hence, to make it a little easier on the stomach, I prefer using tinned / canned chickpeas to soaked and boiled ones. The latter definitely make me become a gas balloon!
One of my all time favourite recipes, and again learnt this one from my aunt. She makes one of the best channa bhaturas I have ever had.
To do justice to this superbly mouth-watering dish, you have to starve all day and then pounce on it for dinner! And to do complete justice to it, don't forget to feast on sliced onions and a massive glass of any fizzy drink!
Bon Appétit
This one does EXATLY that to me. One dish I can literally live on. And hence, to make it a little easier on the stomach, I prefer using tinned / canned chickpeas to soaked and boiled ones. The latter definitely make me become a gas balloon!
One of my all time favourite recipes, and again learnt this one from my aunt. She makes one of the best channa bhaturas I have ever had.
To do justice to this superbly mouth-watering dish, you have to starve all day and then pounce on it for dinner! And to do complete justice to it, don't forget to feast on sliced onions and a massive glass of any fizzy drink!
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 40 - 45 Minutes 2 Portions (chole lovers) |
INGREDIENTS Oil Kabuli Channa / Chickpeas Green Chilli Cinnamon Stick Cardamoms Bay Leaf Onion Tomatoes Garlic Paste Red Chilli Powder Chole Masala Salt Coriander Leaves Onion Rings Lemon Wedges | QUANTITY 1 tbsp 250 gms / 1 tin 1, slit length wise 1/2'' 2 - 3 1 1, large, chopped 2 medium, chopped 1/2 tsp 1 tsp (adjust to suit your taste) 1 tsp (adjust to suit your taste) to taste chopped, for garnish |
RECIPE
Wash and chop all the vegetables.
(If you want a thicker and a larger quantity of gravy, using onion paste would be more apt)
Heat oil in a pressure cooker, add the cinnamon, cardamom and bay leaf. Allow to cook for a few seconds.
Add the chopped / puréed onions, and allow to cook for 5 - 7 minutes, till most of the moisture from the paste has gone.
Add the red chilli powder and the chole powder, sauté for a few seconds.
Add the chopped tomatoes and stir well, allowing them to cook.
Add the chickpeas and some water, add the salt, and cook in the pressure cooker for about 2 whistles.
Garnish with coriander leaves.
Tastes best with Bhaturas and of course onions and lemon!
MY NOTES
I prefer using tinned chole to the ''soaked over night' ones, as they don't make you as flatulent .
I also prefer cooking all the ingredients together in a pressure cooker as it saves time and gas, and definitely gives the food a much better taste.
If you want to make dry chole, then chopped onions should be used, but incase you want to make it with a little more gravy, using onion paste is more appropriate.
I also prefer cooking all the ingredients together in a pressure cooker as it saves time and gas, and definitely gives the food a much better taste.
If you want to make dry chole, then chopped onions should be used, but incase you want to make it with a little more gravy, using onion paste is more appropriate.