Another of my favorite punjabi dish (curry). Chole Batura was a "sure to order" item for all of my restaurant visits in India. And of course, Mummy made really yummy Chole Batura once in a while too, mostly when we had guests coming over.
In fact, I was so in love with Chole that I used to have it along with the Kerala special "Puttu". :D Another time when I had yummy unforgettable Chole experience was at one of my closest friend, Nidhi's (Punjabi) place. It had that special Punjabi touch to it. :)
Ingredients
- Kabuli Channa/Garbanzo Beans – 2 C
- Water – 8 cups
- Black Cardamom – 1
- Bay Leaf – 1
- Cinnamon Stick – 1″ Pc
- Salt – to taste
- Oil – 1.5 T
- Asafoetida – a pinch
- Tomatoes(Chopped) – 2
- Anardana – 1/2 t
- Red Chili Powder – 1/2 t
- Dry Mango Powder (Amchur) – 1/2 t
Method
- Soak Channa overnight.
- Move Channas along with the soaked water into the pressure cooker.
- To this, add cinnamon, bay leaf, cardamom & Salt.
- Cook this mix in the pressure cooker till three whistles.
- Simmer and cook for 10 -15 mins more, turn off and keep aside to cool along with the stock.
- Heat oil in a pan on medium heat.
- Add asafoetida and tomatoes into it and continue cooking till the oil seperates.
- To this, add the red chilli powder, dry ,mango powder & anardana powder and stir well.
- Add channa, along with the stock (kept aside to cool), to this mix and stir well.
- Cover with a lid and allow it to boil.
- Once it starts to boil, simmer heat and let it cook till the gravy turns thick and mushy.
- Yummy chole is ready to serve.
- It goes best with Batura, Poori, Roti and other Indian bread.
Note: You could add Chole Masala powder (1 t ) along with the other powders to add to the taste.
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