Dhaba style Chole

Name: Dhaba style Chole
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: For Boiling Chickpea; 200 gms Kabuli Chana (soaked overnight); 2 Bay leaves; 3 green cardamom; 3-4 Cloves; 3-4 Black Peppercorns; 1/2 cup water; 2 tsp Tea powder; 2 Cups water for Boiling; For Gravy:; 3 large onion paste; 3 medium tomato paste; 5-6 finely chopped Garlic; 1 tsp Ginger Chilli paste; 1/4 th tsp turmeric powder; 2 tsp Red chilli powder; 2 tsp Coriander - Cumin powder; 1/2 tsp Amchur Powder; 2-3 tbsp Chole Masala; Pinch Asafoetida (hing); to taste Salt; few Cumin seeds; 1 tbsp Ghee; For Tempering:; 2-3 tbsp Oil/Ghee; 1 tsp Cumin Seeds; Pinch Asafoetida; 1 tsp Red chilli powder

Ankita Bhavsar @cook_25764146

Navi Mumbai

#np
#jrc2
Chole Masala is one of the popular street food of North India. Chole Masala or Chickpea Curry has key ingredients like chickpea and whole spices. It's made with the onion - tomato gravy. It's made differently in different places. The preparation of chole is very simple which I have mentioned in this recipe.

Ankita Bhavsar @cook_25764146

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Ingredients

30-40 minutes

2 people

ForBoiling Chickpea
200 gmsKabuli Chana (soaked overnight)
2Bay leaves
3green cardamom
3-4Cloves
3-4Black Peppercorns
1/2 cupwater
2 tspTea powder
2 Cupswater for Boiling
ForGravy:
3large onion paste
3medium tomato paste
5-6finely chopped Garlic
1 tspGinger Chilli paste
1/4 th tsp turmeric powder
2 tspRed chilli powder
2 tspCoriander - Cumin powder
1/2 tspAmchur Powder
2-3 tbspChole Masala
PinchAsafoetida (hing)
to tasteSalt
few Cumin seeds
1 tbspGhee
ForTempering:
2-3 tbspOil/Ghee
1 tspCumin Seeds
PinchAsafoetida
1 tspRed chilli powder

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Steps

30-40 minutes

1

In a cooker, add overnight soaked and thoroughly washed Chickpeas. Add bay leaves, cardamom, cloves and black peppercorns.
2

Now heat a vessel, add 1/2 Cup water and 2 tsp Tea powder to it. Bring it to boil.
3

Now strain the tea water into cooker to get the dhaba style color. Additionally add 2 cups of water and pressure the chickpeas for 5-6 whistles or until cooked.
4

Heat a kadai, add 1 tbsp ghee or oil. Once the ghee is hot add cumins seeds and pinch of asafoetida, roast it for a minute.
5

Add Onion paste and saute. Let it simmer. Now add finely chopped garlic and saute till the raw smell disappear. (Alternatively you can add garlic paste as well.)
6

Add tomato puree, and give it nice mix. Cover and let it simmer for about 4-5 minutes. Once the gravy is thick add turmeric powder, red chilli powder, coriander cumin powder and give it a nice mix. Now add ginger chilli paste and Amchur powder (dry mango powder) and mix. Cook the mixture for about 4-5 minutes.
7

Now add cooked chickpeas to the gravy. Add some water to adjust the consistency.
8

Let it simmer for about 5 minutes and finally add Chole Masala and Salt as per taste.
9

Garnish with fresh coriander leaves and serve hot with Kulcha

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Ankita Bhavsar @cook_25764146

on August 29, 2020 17:46

Navi Mumbai

I am home chef and I am passionate about cooking new recipes and also love to experiment with them. I have my own youtube channel - Foodingum.https://www.youtube.com/c/foodingum