| By : Diya Verma ( Posted on :02 Feb, 2007 ) | Total Views : 243 | Previous | Next |
Ingredients for Chole:
• 1 cup white chick peas (soak overnight in 6 cups of water)
• 1 tsp tea leaves (tied into a small muslin cloth to form a pouch)
• 1 cup tomato puree
• 1 large onion
• 1 tsp ginger garlic paste
• 1/2 tsp garam masala pwd
• 1 tsp coriander pwd
• 1/2 tsp chilli pwd
• 1/4 tsp turmeric pwd
• 1/2 tsp cumin pwd
• 3 tbsp oil
• 1 tbsp punjabi chole masala (any good brand)
• 1/4 tsp sugar (optional)
• salt
• 1 cup water
• chopped coriander leaves for garnish
Directions
1. Pressure cook the white chick peas till soft but not mushy. Make a paste of 3 tbsps of the boiled chick peas. Keep aside the boiled chick peas along with the left over water (used to pressure cook the chickpeas) and the boiled chick peas paste.
2. Grind onions to a paste.
3. Heat 2 tbsp oil in a heavy pan. Add the onion paste and 2 slit green chillis and fry well till oil seperates.
4. Now add the ginger garlic paste and fry till oil seperates stirring constantly so that it doesnt burn.
5. Add turmeric powder, chilli powder, coriander pwd, cumin pwd and salt. Mix well.
6. Add tomato puree and fry for 3-4 minutes.
7. Now add boiled chole with the left over water and the boiled chole paste. Mix well.
8. Add more water if required, cover and cook till you get the desired consistency for gravy.
9. Add garam masala and chole masala and mix well. Garnish with chopped coriander leaves.
10. Serve hot with puri, roti or bhatura.
Directions to prepare puris:
1. Take a wide bowl and mix together 1 cup atta (wholewheat) flour,a dash of ghee or oil or margerine and pinch of salt. Make a deep well in center and pour little by little some warm water to make a smooth stiff dough(not too stiff nor too soft).It should be a slightly firm dough. Let it sit covered for 15 minutes. Divide dough into small lemon-sized balls and roll them out using a rolling pin. The rolled out puris should be circular shaped around 6-7 cms in diameter.
2. Heat enough oil for deep frying the puris. Slowly slide the rolled out puris into the hot oil and press gently with the spatula so that it puffs up with the steam and swell up like a balloon and turns golden brown with a light crisp. Flip the puri to cook the other side for 15-20 seconds till it turns golden brown. Drain the puris ensuring all the oil has been drained along the sides of the cooking vessel. Remove onto a absorbent kitchen towel.
3. If the oil is the right temperature the puris will puff up within seconds of sliding into the hot oil.Serve piping hot with chole or potato curry or any curry of your choice. Puris taste best when hot and served immediately on frying.
