You probably already know this is a popular Punjabi dish. The reason I am entering this for the Independence theme is that this is one of the first few dishes I learned to cook on my own. I remember making Chole as a student in Cincinnati. I followed the recipe to the T, yet it did not taste like mom’s recipe…so I got on to skype and called my mom back in India and asked her why it was off. She patiently listened to me describe that I soaked them overnight, made the masala from, I think it was Kamalabai Ogale’s cookbook…As it happens, I had completely forgotten to put the chole(chickpeas) in the pressure cooker, which is why they did not taste like mom’s did. Duh!!
Fairly simple to make this dish is a big hit especially with our Aussie friends.
For Bhature, I prefer this recipe by Manjula:
2 cups all-purpose flour (plain flour or maida)
4 tablespoons sooji (semolina flour)
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)
To deep-fry the Bhature:
Oil to fry
1/4 cup flour for rolling
I usually add all the ingredient to the bread maker and run the dough cycle. In about 2 hours, I get perfectly moist and fermented bhatura dough. For the detailed recipe, click here.
Once the fermented dough’s ready, split into golf ball size and roll out each ball in 6-7 inch circle.
Deep fry these circles in hot oil until they are golden on both sides.
For the Chole:
250 grams Chole (Chickpeas)
4-6 Pieces Kali Ilaichi
Salt to taste
3-4 Green Chillies – finely chopped
2-3 Tomatoes – finely chopped
1 piece Ginger – finely chopped
2-3 tsp Green Corriander – finely chopped
1 Onion – finely chopped
1/2 tsp Mangopowder (aamchur)
1 Tbsp Garam Masala
Red Chillies to taste
2 tsp dry Coriander Powder
100 gms Table spoon Ghee
2 pieces Bay Leaves
For Dry Spices ( Masala)
1/2 teaspoon Garam Masala
6 pieces Clove
1 piece Cinnammon
1 tsp Black Pepper
1 tsp. Jeera
1 tsp Coriander seeds
2 tsp Anardana
Soak Chole (Chickpeas) in water to soak overnight. Take a pressure cooker ( or use a normal vessel for boiling) and add Chole. Remove the stock and save it for later. On busy days, I resort to using them straight from the tin
On a Tava or a frypan , roast all dry masala and make a rough powder out of that and set it aside.
In a separate pan heat oil and add bay leaves and then fry the onions till golden brown.
Add Garam Masala and tomotoes and fry and then add all the Chole ( keep the water seperately ) in the pan and mix well for 2 minutes.
Add the dry Masala which you have already roasted on a pan. Add Amchur,and ginger. Add the Chole stock from before.
Let it boil and simmer for 10 minutes. Add the 2 tsp dry Coriander Powder.
If the currys too thick for your taste, add some water. Mash some of the chole to give it a thick consistency like thick cream. Garnish it with chopped coriander and green chillies.
Served with hot Bhaturas, this dish is bound to delight