Tag: Khatte Chole recipe

Dhabe Wale Chole/ Chickpeas in a Spicy Indian Curry / Chana Masala Recipe

There is list in my mind which contains the names of the dishes that I would never refuse!! Chole or Chana Masala being one of the many on that list! 😛 it’s simply irresistible! 

I enjoy it with some steamed rice or Paratha, Missi Roti or Aloo ke Bhature….the list is endless when it comes to what you could pair with Chole👌😄

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Look at that deep, rich colour of the gravy! This was totally lip smacking along with some Laccha Parathas. It tasted like the ones we enjoy at Punjabi Dhabbas 😋 And speaking of lip smacking, you should try my Khatte Chole too😁

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I had been wanting to try this recipe for a very long time and finally did it on the weekend. Hubby and me..we both relished it to the core! Besides, it’s really easy to make☺️ Here’s my take on it…

Yield: serves 2

Equipment: a pressure cooker, a heavy bottomed wok, a ladle, a blender, measuring cups/ spoons, a small pan.

Ingredients:

2 cup chickpea (White Chole)

1 nos. teabag

2 nos. medium onion

1 nos. large ripe tomato

1/2 cup coriander leaves

10 garlic cloves

2″ piece of ginger

2 nos. green chilli

1 bay leaf

4-5 cloves (Laung)

4-5 whole peppercorns (kalimiri)

1″ piece of cinnamon (dalchini)

1 nos. black cardamom (Badi elaichi)

2 nos. green cardamom (choti elaichi)

1 tsp roasted cumin pwd (Jeera)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1/2 tsp degi Mirch pwd (red chilli pwd)

1/2 tsp anardana pwd (optional)

2 tsp tamarind pulp

Salt to taste

2-3 tbsp oil

a pinch of hing (asafoetida)

1/2 tsp Jeera dana (cumin seeds)

some cubes of fried cottage cheese (paneer) and onion rings to garnish.

Method:

Soak the Chole overnight in 4 cups of water. Next day, pressure cook the soaked Chole with some salt and the teabag. It will take 3-4 whistles to cook. Once done, discard the teabag & drain all the water. Now add the roasted cumin pwd to the boiled Chole and mix it well. Set that aside for later use.

Grind the ginger, garlic , green chillies and onions together to make a smooth paste. Also purée the tomato and coriander leaves together. Set these aside.

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Now, heat oil in the wok. Once it’s hot enough, add the Jeera dana and hing. Let these splatter a bit. Then add all the whole spices and sauté for a minute.

(Please note that my hubby doesn’t not like whole spices in the food so I have used the infuser while sautéing the spices and then later discarded the same, you can add directly into the wok).

Then add the onion, ginger, garlic & green chilli paste. Cook this for about 7-8 minutes until it leaves oil from the sides. Next add the tomato and coriander purée. Again cook on medium flame for about 10 minutes. The colour will darken and the oil should separate. Also, the mixture will not have the raw fragrance of the tomatoes. At this stage, add the dry spices except the anardana pwd and season with salt (but not too much as the boiled Chole is seasoned with some salt while boiling).Mix well and cook for 5-6 mins for the spices to cook well.

Now add the boiled Chole + anardana pwd (optional) + tamarind pulp. Mix well and add some water to correct the consistency. Cover and cook for 15 mins. Once done, check for seasonings and correct the same. Garnish with some cubes of fried paneer and a few onion rings! That’s it..serve it piping hot 👌😄

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And that’s how you spend a lazy Sunday! 😂 Enjoy!

Love,

Shreya💖

Adapted from Cookoholichomemaker

Aloo ke Bhature Khatte Chole aur Masala Chaas

My birthday was due in less than a week…I must have been 8-9 yrs old..and I was all excited like any little kid would be about their birthday! 🎂 🍰 🍭🍭🎊🎁 I was never really big on birthday parties and stuff… But I always waited for my mom’s special cooking. She always made such an effort to make us sisters so happy on our birthdays…   💕
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So, coming back to a week before my birthday…my mom asked me like she did every single year….”what do you wish to eat for your birthday dinner!? 😊😊😊😚” (I had so many things in my mind …countless dishes that I absolutely love when I mom makes them! She’s a magician! I don’t mean only while cooking…but everything…she’s got a way to make everything seem so easy for all of us. I guess that’s what all moms do for their family 💓….) ….

I simply said “Chole Bhature”…I didn’t really think. It just popped out of my mouth. She was like..it’s easy! Say something else. But I didn’t. I wanted her to be able to enjoy the evening with me instead of staying in the kitchen prepping for the meal! I wanted her to be there when I cut the cake 😊 …when I opened my presents which she so carefully packed for me! Simply said…I wanted her to have an easy evening and have some fun! I guess I had realised that food didn’t matter to me that evening. The time spent with family did… From that year, if I am spending my birthday with mom, I only ask for one Chole Bhature…it’s become kind of a ritual for me..

So, this last weekend..was looking at some childhood photographs..some from my birthday celebrations and I was thinking about how time flies. And then just like that…the foodie in me craved for some Chole Bhature. But, clearly it was too late to make any. However, the next day didn’t seem so bad after all so soaked some chickpeas, smiling to myself 😉tomorrow would be a good day…

As I didn’t have my mom’s recipe for the Aloo Bhature, one of my favourite variants of Bhature, I called her and quickly noted everything down, deciding alongside to serve some refreshing Masala Chaas to go with my meal 😛😁..lets get started with the recipe!

Yield: serves a meal for 2-3

Equipment: a pressure cooker, a large wok, a large mixing bowl, a slotted spatula, a rolling pin, a rolling board, a few bowls, measuring spoons/cups.

Ingredients for the Khatte Chole: (serves 2-3)

1 cup Chole (garbanzo beans), washed & soaked for 8-9 hrs

1 nos tea bag

salt to taste

1/4 cup tamarind pulp

1/2 tsp turmeric pwd

1/2 tbsp red chilli pwd

2 tbsp ginger garlic paste

1 nos large onion finely chopped

2 tbsp chopped coriander leaves

1tbsp Garam masala

1 tbsp roasted cumin pwd

1/2 tbsp roasted coriander pwd

A pinch of asafoetida (optional)

2 nos sliced green chilly

a pinch of sugar

3 tbsp oil

1/2 tbsp ghee

1/2 tsp lemon juice

1/2 tsp cumin seeds

Method:

Boil the soaked the Chole in the pressure cooker with the tea bag & some salt for about 4-5 whistles. Turn off the gas and wait for the steam to settle on its own accord. Drain the Chole and save the water in which it was boiled for later use. (Tea bag is used only to get a good brown colour, skip it if you’re not comfortable using it, it’s taste won’t alter much)

Next, heat the oil & ghee together in the wok. Once it’s hot enough add the cumin seeds & asafoetida (if using). Let them splutter a bit. Then, add the chopped onions, slit green chillies & ginger garlic paste. Sauté on medium flame until the onions get a light golden colour. Next, add the cumin pwd, coriander pwd, red chilli pwd & turmeric pwd. Sauté until these spices & the onion are cooked well and some oil gets separated from them. Add the drained Chole into the masala base and mix well. Season with salt but carefully as u had seasoned the Chole while boiling it too.try mashing a few of the Chole with the back of the spatula. Add a pinch of sugar.

Next, add the Garam masala into the Chole and sauté again for 5 mins on medium flame. You can adjust the consistency at this point using some of the water that we saved from the pressure cooker and mix well. Also add the tamarind pulp and mix well. Cover and cook for 7-8 mins on low flame. Open the wok after that and add chopped coriander leaves and lemon juice. (I don’t use any ready made Chole masala, however feel free to use some while frying the onions, it’s up to you. Also adjust the amount of tamarind pulp as per your taste, I like the extra punch it gives)  ☺️ serve it piping hot! Tastes great even with my Masala Puris.

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Ingredients for the Aloo ke Bhature: (makes 8-9)

2 cups wholewheat flour

1 cup APF (Maida)

3/4 cup sour curd (I used homemade curd which was a day old)

1/2 tsp baking soda

Salt to taste

1 nos small potato (boiled, peeled & grated)

1 tsp sugar

2 tsp oil + extra to grease the dough

water as needed ( I used about 1/2 a cup)

oil to fry

Method:

Take all the above ingredients in a large mixing bowl except the water. Mix everything well. Using little water at a time, make a medium hard dough. Use some oil to the smoothen the dough. Cover the dough with a wet napkin and let it rest for 2hours. ( even if it rests a little less than 2 hrs, it’s ok)

After resting the dough, just punch it down a bit. Make equal 8-9 balls of the dough. Using a rolling pin, make a round puri / flat bread of diameter approx 4-5″, and thickness should be a bit more than that of the puris/ flat bread. Do the same for the other balls as well. Set aside. Heat oil in a wok, once it hot enough, fry the bhaturas one by one in the oil, careful not to keep the heat too high as it will be undercooked from within. Keep for a min on the first side, when it fluffs up well, turn it over and fry for another 45 secs. That should be enough! Drain them on absorbent kitchen napkins. Serve hot!  😉

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Ingredients for the Masala Chaas : (serves 2-3)

400 gm curd

salt, red chilli pwd, roasted cumin pwd, Himalayan pink salt (kala namak) to taste

2 tbsp chopped coriander leaves

chilled water as required.

Method:

In a large mixing bowl, whisk the curd. Season with the above mentioned spices. Adjust the consistency with some chilled water. Serve immediately or you can keep it refrigerated as well for up to 5-6 hours. 👌😀

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Now that’s what I call a soul-satisfying meal! Don’t you? Try these, you will end up making them often….

Love,

Shreya 💞

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