This is a recipe most of us crave for while making cholle. This is my mother's version and it is so flavorful. Perfect for a Sunday brunch or even for a dinner with a few friends. You can even serve them with bun kulchas, plain pooris or parathas.
What you need for the chole:
Chickpeas/ Kabuli chana, 250 gm/5-6 handful, soaked overnight and boil with salt
Onion, 2 big ones
Ginger, 1 inch
Garlic, 5 flakes
Red chilli powder
Garam masala, 2 tsp
Chole masala, 3 tsp
Tomatoes, 2 big
Cumin/jeera seeds, 1 tsp
Green chillis, chopped
Anardana powder/dried pomegranate powder, 3 tbsp (gives an amazing texture, flavor and color)
Coriander leaves, chopped
Salt to taste
Oil, 4 tbsp
Iron kadhai, optional, gives a nice natural black color to the dish
Poori:
Methi, chopped 1 cup
Wheat flour/ aata, 2 and a 1/2 cups
Garlic paste, 1 tsp
Oil 1 tbsp
Haldi 1/4 tsp
Sesame seeds/til, 1 tsp
Water, enough to make a good dough
Boil the soaked Chickpeas with some water, enough to cover the chickpeas and salt. It should boil in about an hour (first on high flame and then on slow flame). Grind Onions, ginger and garlic to form a paste in a mixer grinder. It should be coarse and NOT pureed. Heat some oil and add the cumin seeds to crackle. Add the onions and ginger- garlic now and saute them with some salt. Grind the tomatoes on the other side again do not puree, coarsely grind.
Once the onions start leaving oil add turmeric powder, chilli powder, coriander powder, cholle masala, anardana powder. Now add the tomatoes you ground earlier and saute till the tomatoes are cooked and leave oil from the sides. That is when you know your tadka/tempering is cooked. Add the chopped green chillies and add this tadka to the boiled chickpeas. Mix it all together.
Make sure there is not much water in the dish and if there is you must keep it on the gas and medium heat and reduce it. In the end add garam masala and garnish with chopped fresh coriander. Please taste the curry from time to time to make sure there is a good balance of flavors.
For the poori mix everything together and start kneading to form a dough. Water should be added in small amounts to make a nice dough. Make small pooris on a chakla-belan and fry them in hot oil. And we are done!
What you need for the chole:
Chickpeas/ Kabuli chana, 250 gm/5-6 handful, soaked overnight and boil with salt
Onion, 2 big ones
Ginger, 1 inch
Garlic, 5 flakes
Red chilli powder
Turmeric powder, 1 tsp
Coriander powder, 2 tspGaram masala, 2 tsp
Chole masala, 3 tsp
Tomatoes, 2 big
Cumin/jeera seeds, 1 tsp
Green chillis, chopped
Anardana powder/dried pomegranate powder, 3 tbsp (gives an amazing texture, flavor and color)
Coriander leaves, chopped
Salt to taste
Oil, 4 tbsp
Iron kadhai, optional, gives a nice natural black color to the dish
Poori:
Methi, chopped 1 cup
Wheat flour/ aata, 2 and a 1/2 cups
Garlic paste, 1 tsp
Oil 1 tbsp
Haldi 1/4 tsp
Sesame seeds/til, 1 tsp
Water, enough to make a good dough
Boil the soaked Chickpeas with some water, enough to cover the chickpeas and salt. It should boil in about an hour (first on high flame and then on slow flame). Grind Onions, ginger and garlic to form a paste in a mixer grinder. It should be coarse and NOT pureed. Heat some oil and add the cumin seeds to crackle. Add the onions and ginger- garlic now and saute them with some salt. Grind the tomatoes on the other side again do not puree, coarsely grind.
Once the onions start leaving oil add turmeric powder, chilli powder, coriander powder, cholle masala, anardana powder. Now add the tomatoes you ground earlier and saute till the tomatoes are cooked and leave oil from the sides. That is when you know your tadka/tempering is cooked. Add the chopped green chillies and add this tadka to the boiled chickpeas. Mix it all together.
Make sure there is not much water in the dish and if there is you must keep it on the gas and medium heat and reduce it. In the end add garam masala and garnish with chopped fresh coriander. Please taste the curry from time to time to make sure there is a good balance of flavors.
For the poori mix everything together and start kneading to form a dough. Water should be added in small amounts to make a nice dough. Make small pooris on a chakla-belan and fry them in hot oil. And we are done!
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