This version of Chole is very similar to my earlier Chole recipe. The way I made the gravy is a little different. For this version, I used ready made tomato puree and also added ajwain and besan while making the gravy. This chole will have a slight tangy taste due to the tomato puree used.
- 1 and 1/2 cup chick peas
- 1 big red onion finely chopped
- 6 oz tomato paste or tomato puree (Readily available in USA in grocery stores)
- 1/2 tsp ginger garlic paste
- 1 tsp kasoori methi
- 1 tsp chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp amchur powder
- 1/2 tsp garam masala
- 1 tbsp oil/ghee
- 1 tsp carrom seeds (ajwain)
- 1 tbsp gramflour (besan)
- Salt to taste
- For chole masala:
- 2 green cardamoms
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp black salt
- 3-4 black peppers
- 1/2 tsp anardana (pomegranate seeds that you get in any Indian stores)
- For garnishing:
- 2-3 strands coriander leaves
- 1/4 Onion cut in the form of rings
- 1/4 Tomato cut in the form of rings
- Lemon wedges
- Soak the chick peas in water overnight and cook them well
- Once the chick peas are well cooked, grind a handful of chick peas along with the tomato gravy and a bunch of cilantro or coriander leaves. Chick peas will give a nice texture to the gravy and cliantro will give a nice flavor
Dry roast all the ingredients for the chole masala, except the black salt and powder them to a fine consistency. Mix with the black salt and keep aside.
Heat oil/ghee in a pan and fry the carrom seeds. When they start spluttering, add the gramflour and fry till you get a nice aroma. Add the onions, fry for a minute, add the ginger-garlic paste. Continue the frying process till the onions turn slightly brownish. You will know the frying process is done when the onions turn soft. (This will approximately take 5-7 minutes on medium flame).
Add the tomato puree mixture prepared in the above step, the chole masala, red chilli powder, coriander powder, garam masala, amchur powder and salt (Remember that the chole masala also has black salt and adjust the salt accordingly). Cook for around 5 minutes, till the oil starts oozing out. Add the cooked chick peas, kasoori methi and cook for another 5-10 minutes to bring the gravy to a boil.
Garnish with coriander leaves.
Serve with the onion rings, tomato rings, cut lemon wedges and a lemon pickle.
Now sit back and enjoy your chole with delicious Bhatura.