Chole bhatura/ chole masala for bhatura is one of the Punjabi dishes which is very popular all around the world. I would say kids most favorite dish compare to any other dishes. Tangy and flavourful curry that goes very well with bhatura, poori, and hot phulkas.
Serves 4 to 5
For cooking chana / chole:
- 1 cup – Chickpeas / kondai kadalai / white chana
- 1 no – Tea bag
- 1 no – Cinnamon stick
- 1 no – Cardamom
- 2 no’s – Clove
- 1 big – Tomato (chopped)
- 1 no – Onion (chopped)
- 3 no’s – Garlic (chopped)
- 1/4 inch – Ginger (chopped)
- 1/2 no – Onion (chopped finely)
- 1 no – Green chillies
- 1/4 tsp – Turmeric powder
- 1 tsp – Red chilli powder (add as needed)
- 1 1/2 tsp – Coriander powder
- 1/4 tsp – Garam masala powder
- Salt to taste
- 1 tbsp – Coriander leaves for garnishing
- Ginger juliennes for garnishing
- 1 tbsp – Butter
- 1/4 tsp – Fennel seeds
- 1/4 tsp – Cumin seeds
- Wash and soak chickpeas for up to 6 hours or until well soaked. Transfer soaked chana to a pressure cooker along with tea bag, clove, cinnamon, cardamom and enough water to cook. Cook for 4 to 6 whistles or until well cooked.
- Once cooled remove tea bag, clove, cinnamon and cardamom. Drain water and reserve it for later use.
- Take a blender, add onion, tomato, ginger and garlic, blend it to a puree. Keep it aside.
- Heat butter in a pan, season it with fennel seeds and cumin seeds. Followed by chopped onion and green chillies along with little salt, saute until they are slightly golden brown in color.
- Now add ground onion tomato paste and saute for 2 mins. Followed by turmeric powder, red chilli powder, coriander powder and garam masala powder, saute until raw smell of masala goes and oil separates.
- Add cooked chana along with required salt, saute for a minute. Then add the water in which chana is cooked and extra 1 cup of regular water, bring it to boil. Cook for 10 minutes or until you reach the consistency you want.
- Switch of the stove and garnish with butter, ginger and coriander leaves. Serve with bhatura along with lemon wedges and onion rings.
- Original recipe had amchur powder, but I did not use it in this recipe. Still chole masala tasted yummy.
- Always reserve water in which chana is cooked. You can add this chickpeas water in the curry along with our regular water.
- Increase or decrease red chilli powder as per your spice level.