Chole or chana masala it is called is made with kabuli chana. A dish for Puri, chapati, Bhatura, roti and also goes well with upma and love to eat with Upma. Chole Bhatura is a famous combo and I tasted it in a different style at a restaurant at Andheri. Awesome it was but could not get the recipe. My son like to eat choley with puri.
Let us look at the recipe now:
Ingredients:
1/2 cup Kabuli chana
2 tbsp tomato paste or 1 tomato and 1 onion paste
1/4 tsp jeera
a small piece of ginger
1 tsp chole masala
1/2 tsp red chilli powder
generous pinch of garam masala
pinch of amchur powder or 1 tbs thick tamarind pulp
turmeric powder (optional)
1 slit green chilli + 1 green chilli
salt
2 tsp oil
1 tej patta
1 pc of dalchini
Garnishing:
julienned ginger pieces and chopped coriander leaves.
Method:
Soak the kabuli chana overnight. Pressure cook the kabuli chana with salt and turmeric for 2-3 whistles.
Heat kadai, add two tsp oil, tej patta, dalchini saute for a second, add tomato paste with little water, saute for a minute, add haldi powder, chole masala, garam masala, amchur powder or tamarind pulp salt green chilli, saute the same. add the boiled choley in it, 1/4 cup water and cook for 4-5 minutes. mash little choley to thicken the gravy. when it cools down, the gravy becomes thick so adjust water accordingly. serve hot garnished with juliened ginger and coriander leaves, with puri, bhatura, upma etc.
Note: You can also do this: - if you are using onion and tomato paste, grind the ginger, jeera and green chilli, then put the onion and grind. grind tomato separately, keep aside.
Heat oil in kadai. add the onion paste, allow to cook the same till the raw smell goes off. then add the tomato puree. cook till it starts leaving the sides of kadai. now add the tamarind pulp, red chilli powder, chole masala, garam masala and saute well. then add the boiled chana in it and follow the rest of the recipe.
You can also add one small potato boiled and mashed in it to thicken the gravy.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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| choley |
watch youtube: choley
Let us look at the recipe now:
Ingredients:
1/2 cup Kabuli chana
2 tbsp tomato paste or 1 tomato and 1 onion paste
1/4 tsp jeera
a small piece of ginger
1 tsp chole masala
1/2 tsp red chilli powder
generous pinch of garam masala
pinch of amchur powder or 1 tbs thick tamarind pulp
turmeric powder (optional)
1 slit green chilli + 1 green chilli
salt
2 tsp oil
1 tej patta
1 pc of dalchini
Garnishing:
julienned ginger pieces and chopped coriander leaves.
Method:
Soak the kabuli chana overnight. Pressure cook the kabuli chana with salt and turmeric for 2-3 whistles.
Heat kadai, add two tsp oil, tej patta, dalchini saute for a second, add tomato paste with little water, saute for a minute, add haldi powder, chole masala, garam masala, amchur powder or tamarind pulp salt green chilli, saute the same. add the boiled choley in it, 1/4 cup water and cook for 4-5 minutes. mash little choley to thicken the gravy. when it cools down, the gravy becomes thick so adjust water accordingly. serve hot garnished with juliened ginger and coriander leaves, with puri, bhatura, upma etc.
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| Poori, choley, salad |
Note: You can also do this: - if you are using onion and tomato paste, grind the ginger, jeera and green chilli, then put the onion and grind. grind tomato separately, keep aside.
Heat oil in kadai. add the onion paste, allow to cook the same till the raw smell goes off. then add the tomato puree. cook till it starts leaving the sides of kadai. now add the tamarind pulp, red chilli powder, chole masala, garam masala and saute well. then add the boiled chana in it and follow the rest of the recipe.
You can also add one small potato boiled and mashed in it to thicken the gravy.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE MOST WELCOME.
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