Chole recipe, Most people like Chole’s vegetable. You can eat it with bhatura, puri, paratha, or rice. Today we are going to tell you here to make a very tasty dhaba style chickpeas vegetable, which you can easily make at home. This recipe is similar to the sharp, spicy chickpeas found in Punjabi dhabas, with thick gravy, dark color and plenty of taste.
Material:
Main material:
Kabuli Chana (Chole) – 1 cup (soaked overnight)
Tea Bag – 2 (for color)
Salt – as per taste
Water – to boil
For Masala Gravy:
Onion – 2 medium (finely chopped)
Tomato – 2 medium (make puree)
Green Chilli – 2 (chopped)
Ginger-garlic paste-1 tablespoon
Oil / Desi Ghee-3-4 tablespoons
Spices:
Red chili powder – 1 tsp
Coriander powder – 1.5 tsp
Turmeric Powder – 1/2 tsp
Garam Masala – 1 tsp
Chana Masala – 1.5 Tsp (MDH or any favorite brand)
Amchur Powder / Pomegranate Powder – 1 tsp
Black salt – 1/2 tsp (optional)
Kasuri Methi – 1 tsp (mashing on palms)
Method of preparation:
1. To boil chickpeas:
Soak chickpeas overnight.
Put chickpeas, salt and tea bags in the pressure cooker and add so much water that the chickpeas are drowned.
Cook till 5-6 whistles. Remove the tea bags later.
2. Preparation of Masala:
Heat oil in a pan, add onion to it and fry till it turns golden brown.
Add ginger-garlic paste and fry until the fragrance comes.
Now add tomato puree and green chili.
Add all dry spices (red chili, turmeric, coriander, gram masala, garam masala, mango).
Fry the gravy until the oil is separated.
3. Mixing Chole:
Pour boiled chickpeas in the spices, add 1 cup of chickpeas water.
Mix well and cover and cook on low flame for 10–15 minutes so that the chickpeas go to the spices.
4. Final Touch:
Add kasuri fenugreek and a little garam masala on top.
If you want, add one teaspoon butter or desi ghee to enhance the taste.
5. How to serve:
Serve the dhaba style chickpeas with hot bhature, puri, cumin rice or naan. Add onion laches, lemon and green coriander over the top.
