Chole, a famous North Indian dish. Which is often served with plain / stuffed kulchas or with bhature and puri. Check its recipe below
For Plain kulcha (Without & with Yeast) recipe- click on link below:
250 gms White Chickpea (Chole) (soaked overnight in water)
1/2 tsp baking soda
1 tea bag
1 cinnamon stick (medium)
1 Bay leaf
2 tbsp oil
1 tsp whole Cumin seeds (Jeera)
1/4 tsp Asfoetida (Hing)
2 medium tomato puree
1 tsp ginger paste
1 1/2 tsp garlic paste
1 tsp Garam masala powder
1 tsp red chilly powder (or as per taste)
1/2 tsp turmeric powder
11/2 tsp cumin powder
1 1/2 tsp corriander powder
1 tsp dry mango powder (aamchur)
2 tsp Fennel powder (saunf)
1 tsp dry fenugreek powder (methi)
1/2 tsp grounded black pepper (kali mirch)
1/2 tsp grounded cloves (laung)
1 whole black cardomom crushed
Pressure cook overnight soaked Chole in 2-3 cups of water with bay leaf, cinnamon stick, baking soda and pinch of salt. Pressure cooked Chole should be soft and not overcooked. Drain Chole by removing tea bag, cinnamon stick and bay leaf. Do not throw drained Chole water, keep it aside (use same water while cooking).
Heat oil in a pan with whole cumin seeds, once it splutters add asfoetida and Onion puree. Saute till light pink in colour. Now add tomato puree, and ginger-garlic paste. Keep stirring for a minute. Add garam masala powder, red chilly powder, turmeric powder, cumin-coriander powder, dry mango powder, fennel powder, dry fenugreek powder, grounded black pepper-cloves, grounded black cardamom seeds and salt to taste. Add chole water little and stir for a while.
Now add Chole to this gravy. Mix it well inside. Add water to it. Cook for 15-20 minutes on a low flame or till you get little thick gravy. Keep stirring in between.
Turn off the flame and garnish with small chopped onion, small chopped tomatoes, Fresh corinader leaves and 1/2 lemon, sliced on it.
Serve it with kulche or bhature or poori. See bhature recipe below
In 2 Cups Maida (or all purpose flour), add 1/2 cup wheat flour, 2 tbsp oil, 3-4 tbsp curd and salt to taste. Knead Dough with water. It should not be sticky at all. Oil it and Cover. Keep aside for 2-3 hours. After than knead it again. Roll it to give a round shape and deep fry in hot oil.