|Kabuli Chana (Chick Peas)||200 gms|
|Tomatoes||2 Medium Size|
|Corrainder Leaves||3/4 Cup|
|Cumin Seeds(Jeera)||1 Teaspoon|
|Garlic Cloves||12 to 15|
|Corrainder Powder (Dhaniya Powder)||1 1/2 Teaspoon|
|Chili Powder (Mirchi Powder)||1/2 Teaspoon|
|Turmeric Powder||1/2 Teaspoon|
|Salt||As Per Taste|
|Water||1 1/2 Glass|
- Soak 200 gms chick peas(kabuli chana) in water overnight.
- Wash soaked kabuli chana properly and pressure cook it with pinch of salt for 5-6 whistles.
- Chop roughly 2 large size onion.
- Chop 2 medium size tomatoes.
- Cut 3/4 cup corrainder leaves and aside.
- Once your kabuli chanas are nicely pressure cooked, remove the chanas and keep in bowel and keep stock in different vessel.
- Heat 2 tablespoon oil in a pan. Add jeera (cumin seeds) to it.
- Put chopped half chopped onions to it.
- Once onion is slightly fried. Add half chopped tomatoes in it.
- Add 1/2 teaspoon turmeric powder.
- Add 11/2 teaspoon corrainder powder.
- Add 1/2 teaspoon chili powder.
- Salt as per taste, mix and cover lid for 5 mins.
- In a grinder take half chopped onions, half chopped tomatoes, half cup coriander leaves, and garlic cloves, pinch of cumin seeds, half inch ginger and grind to the smooth paste.
- Now remove the lid from the pan and stir it properly. Add grinded masala to the chole, mix and let it cook for 2 mins.
- It’s time to add water now. Add 11/2 glass water. Cover the lid and let it cook for 10 mins.
After 10 mins remove the lid, stir. Your chole is ready, garnish with 1/2 tablespoon chopped coriander leaves. You can have chole with rice, puri, bhature and chapaties. You can also eat chole with samosas as a chat.