Chole Masala is a popular Punjabi dish where chickpeas are simmered in a spicy & tangy gravy. “Chole” is a Punjabi word for “chickpeas” and “masala” is a word for “spices”. So this dish is nothing but chickpeas cooked to perfection with various spices, onions, tomatoes and herbs. So, let’s start
Ingredients: –
Chole Ingredients-
Soaked chola- Cup 2 ½
Graded ginger- 1 Tb spoon
Chopped green chilly- 2-3
Garlic- 1Tb spoon
Cardamoms- 2
Cloves- 4-5
Potato- 2
Coriander powder-1 Tb spoon
Turmeric- ½ Tb spoon
Kashmiri chilly powder- ½ Tb spoon
Red chili powder- ½ Tb spoon
Garam masala powder- 1 Tb spoon
Cumin powder- ½ Tb spoon
Curd- 1 Cup
Bay leaf- 1
Cumin- ½ Tb spoon
Kasuri Methi- 1 Tb spoon
Salt- 1 Tb spoon
Bhature Ingredients–
White flour- 2 Cup
Curd- 1 Cup
Semolina- 1 Cup
Baking powder- 1 pinch
Baking soda- 1 pinch
Salt- 1 spoon
Instructions: –
Add 2 Cup dried chickpeas (Chole) to a pot and rinse them well at least thrice. Pour 5 to 6 cup water and soak them chole for overnight or 5 hours before. Longer soaking time helps in better digestion.
In a pressure cooker add chole and 2 potatoes make 3-4 whistle. Chole must be soft cooked if it is not then making 1 to 2 whistles more.
In a wok add oil and for seasoning add bay leaf and cumin after that add ginger and onion, fried them 4-5 mins then add (garlic, cardamom and cloves paste) and whole spices and stir gently.
In a mixer we add 1 cup boiled chole, 1 boiled potato and a cup of curd and blend. This same paste in low flame we add in wok and stir gently so it will give us a thick creamy paste.
Add remined boiled Chickpeas and then stir it in low to medium flame for 8 to 10 mins, add Kasuri Methi (fenugreek leaves).
For Bhature we need to add 2 cup of white flour, 1 cup semolina, pinch of soda (baking powder & banking soda) salt, sugar and mix after that add curd and make a dough. If require then add little water and 1 spoon and mix it.
We will deep fry thr bhature.
This rich creamy chickpea (chole) is ready to eat. Enjoy this meal along with Bhature, or rice!
