Chole

Although Chole-Bhature is the monopoly of Punjabis,it has become every Indian's favorite. This is the dish which is there on  the menu cards of most of the restaurants in Mumbai.But still, you enjoy the original taste when you eat it on the roadside dhaba in North India.






Ingredients
1 cup kabuli chana/white chickpeas( washed & soaked overnight in enough water)
1 cup diced tomato
2-3 tsp ghee/oil
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
salt to taste

Dry masala
2 tsp coriander seeds
2 red dry chilies
a small piece of cinnamon
1/2 tsp cumin seeds
 Roast all these on a griddle with a drop or two of oil and grind in a mixer.

Masala Paste
1 cup chopped onion
1 cup chopped tomato
1 inch ginger
7-8 garlic cloves
4-5 green chilies
8-10 sticks of coriander leaves
Grind all these to make a smooth paste

Method

• Pressure cook the soaked chana (Do not throw the water if excess) with a bay leaf.
• Heat ghee/oil in  the sauce pan. Add cumin seeds, asafoetida, red chili powder,dry masala and saute a little.
• Add masala paste and fry for 2-3 minutes.
• Add cooked chole,salt to taste,coriander powder,turmeric powder. Mix well and bring it to boil.
• Garnish with tomato slices(optional) 
• Serve hot with roti/chapati/bhature/puri
  
  
  Note
  If in a hurry I use ready made Punjabi chole masala instead of dry masala, other procedure remains the same.