Chole and Butter Naan

Name: Chole and Butter Naan
Ingredients: 2 cups all-purpose flour (about 250 grams); 1/2 teaspoon salt; 2 tablespoons oil; 1 tablespoon sugar; 2 tablespoons plain yogurt; 1 packet fruit salt (Eno); 2 tablespoons chopped fresh cilantro; 1/2 teaspoon nigella seeds (kalonji); 1 pat of butter; 500 grams dried chickpeas (about 2 1/2 cups); 4 tomatoes; 1 piece ginger; 8-9 green chilies; 2 black cardamom pods; 4 cloves; 6-7 black peppercorns; 1 piece cinnamon stick; 1/2 teaspoon turmeric powder; 4 tablespoons whole coriander seeds; Salt to taste; 1/2 teaspoon cumin seeds; 1/4 teaspoon asafoetida (hing); 1 tablespoon tea leaves

Roli Rastogi @roli_rastogi

Chole and Butter Naan

Roli Rastogi @roli_rastogi

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Ingredients

For the Butter Naan
2 cupsall-purpose flour (about 250 grams)
1/2 teaspoonsalt
2 tablespoonsoil
1 tablespoonsugar
2 tablespoonsplain yogurt
1 packetfruit salt (Eno)
2 tablespoonschopped fresh cilantro
1/2 teaspoonnigella seeds (kalonji)
1pat of butter
For the Chole (Chickpeas)
500 gramsdried chickpeas (about 2 1/2 cups)
4tomatoes
1 pieceginger
8-9green chilies
2black cardamom pods
4cloves
6-7black peppercorns
1 piececinnamon stick
1/2 teaspoonturmeric powder
4 tablespoonswhole coriander seeds
Salt to taste
1/2 teaspooncumin seeds
1/4 teaspoonasafoetida (hing)
1 tablespoontea leaves

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Steps

1

In a large bowl, add the flour. Mix in the salt, sugar, oil, fruit salt, and yogurt. Add warm water and knead into a soft dough. Cover and let it rest for 4-5 hours.
2

Soak the chickpeas in water for 6-7 hours. Once they are well soaked, drain and transfer to a pressure cooker. Add water, salt, and a pinch of baking soda. Cook for 3-4 whistles.
3

In a blender, add chopped tomatoes, green chilies, and ginger. Add the whole coriander seeds, cloves, black cardamom, cinnamon stick, and black peppercorns. Blend into a paste. Add the tea leaves to the paste as well.
4

Heat oil in a large pan. Add asafoetida and cumin seeds, and sauté. Add turmeric powder and mix. Add the tomato spice paste and cook until the oil separates. Turn off the heat.
5

Add the cooked chickpeas to the pan with the spice mixture. Add salt and a little dried mango powder (amchur) if desired. Pressure cook for 2 more whistles.
6

The chole is ready. Garnish with chopped fresh cilantro.
7

Divide the dough into balls and roll each into a long oval shape. Heat a skillet (tawa). Brush one side of the rolled naan with water and place the wet side down on the skillet.
8

Sprinkle chopped cilantro and nigella seeds on top of the naan and press gently. Once one side is cooked, flip the skillet upside down and cook the naan directly over the flame until it puffs and gets brown spots.
9

Once cooked, brush the naan with butter and serve hot with the chole.