Chole Bhature is a family favourite. But the chole have to be made in the authentic Punjabi style. After multiple tries, have come up with this recipe which we all love. Taken a shortcut on the ingredients here - the ones that need to be used while cooking the chickpeas are mentioned in the method.
Ingredients
Chickpeas soaked and boiled 1 1/2 cup
Onions 2 chopped finely
Tomatoes 2 puree
Turmeric 1 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Chole masala 1 tsp
Carom seeds 1/2 tsp
Ginger 1 tbsp chopped finely
Garlic 1 tbsp chopped finely
Tamarind 1 inch soaked
Dry mango powder 1 tsp
Kasuri methi 1 tbsp
Bay leaf 1
Method
Soak chickpeas overnight. Add baking soda 1/2 tsp, 2 black cardamom, 1 tea bag, 1 inch stick cinnamon, 1 tsp salt, double the quantity of water and 4 cloves and pressure cook for 3 whistles. Throw away the whole spices and tea bag.
In a kadhai or deep pan, heat 2 tbsp oil. Add carom seeds and bay leaf. Add ginger and garlic. Add chopped onions and fry till brown. Add pureed tomatoes and cook well till oil separates. Add all the masala powders and tamarind and kasuri methi. Drain the chickpeas - retain the water. Add drained chickpeas to the fried paste and mash a little. Add the water based on required consistency. Add salt to taste. Cook the chole for 10 mins on low flame. Garnish with fried chillies and chopped coriander. Serve with bhature, puris or rotis.
