Traditional Best Recipes Ever @foodie: Easy and tasty Chole masala Recipe

CHOLE is originally a Punjabi specialty and is an absolutely decadent treat that is a must try food both at home as well as in streets all over India particularly north India.

It is best enjoyed with POORI or BHATURA (a puffed and deep fried Indian bread) and also goes well with rice, roti, poori etc.

Kabuli Chana also known as white chickpeas or garbanzo beans, is also a protein rich food, making chole an ideal and enjoyable food for lunch box for growing children.

To make chole at home in my own way, follow the detailed step by step recipe with photos posted below.

Ingredients:

Kabuli Chana(white chickpeas) 3 bowl
Turmeric powder 1 tsp
Chutney masala 3 tsp
Salt as per taste.

For masala (gravy) ingredients:

Chopped medium size onion 3 nos.
Chopped Tomatoes 2 nos.
Grated small dry coconut 1 small bowl
ginger -garlic paste 2 tsp
Cumin seeds 1tsp
White sesame seeds 2 tspn
Coriander seeds 2 tspn
Lavang (Cloves) 4
Star anise 1 no.
Dalchini (cinnamon sticks) 4 small sticks

Recipe:

For Pressure cooking Chana:

Wash and rinse of kabuli Chana or white chickpeas. Soak them overnight, To add sufficient amount of water as the chickpeas will expand in size when they are soaked.
Transfer the soaked chickpeas to a pressure cooker and add 3 cup water, 1 tsp turmeric powder and 1 tsp salt.
Pressure cook for 4 whistles or until the Chana is cooked well.

Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas, You should be able to press them easily with your fingers. If not, close the cooker and cook for two more whistles.

Some chickpeas kept aside and it all press like paste of chickpeas, It helps Chole masala consistency is thick.

For masala preparation:

Firstly in a pan, add 2 tsp coriander seeds, 2 tsp white sesame seeds, 2 tsp cumin seeds, cinnamon small sticks 4nos, cloves 4nos, Star anise 1 no.

Roast on low flame until the spice turn aromatic.

Cool completely and transfer to a mixi.
Blend to fine powder without adding any water.
Chole masala powder is ready.
Then add chopped onion, ginger-garlic paste and saute until the onions turn golden brown.

Then add chopped tomato and grated dry coconut and saute them well until it's turns golden brown. It's cool down completely. You can use fresh grated coconut.

This all fried masala and ready chole masala both are transfer to the mixi and blend to both all together masala, add water in it require for to make fine paste.

For to make chole preparation:

In a wok, heat 3 tsp of oil, Once hot, add blended masala add little water and add also chickpeas paste, mix well together.

Cover the pan to prevent splash all around and cook around 10-12 mins.

Then drain the chickpeas and ready chickpeas paste, add them to cooked masala.
Add Chutney masala, turmeric powder and salt as per taste.

Mix well together and cover it, Do not throw away once you have drained the chickpeas. We will add the same little water in the gravy.

Add little water and cover the pan, cook until 15 mins. The gravy will thicken, If you add more water, then you can makes it curry type as per your requirement.