Chole

 Chole Bhature need no introduction. The crispy puffed Bhatura, when combined with hot, spicy and tangy chole curry, becomes irresistible. That’s the reason why Punjabis cannot get enough of this delicious dish.

 Since chole/chickpeas are high in fibre and protein, it aids in weight loss. The fibre helps you feel fuller for a long duration and protein also satiates hunger. 

The fibre content in chole and also in bhatura is good for the digestive system. However, you must eat it in moderation because the bhature is fried and high in fat content. 

I was never happy with my preparation of chole, the taste I always look for was missing. The chole I used to eat in my childhood days was different than what we get in restaurants these days, There used to be 2 types of chole...1-chaat chole and 2- chole for bhature.

Chaat chole used to be served with sweet tamarind chutney and this chole I cook well. But bhature ke saath wale chole are something different and I tried so many famous chefs's recipes, but was never happy. So, just stopped making chole for years. 

This time I followed a halwai's recipe available online and tried with some variation, it turned out very yummy. So sharing my simple recipe here.

Ingredients:

1. Chick peas-1/2 cup (soaked overnight)
2. Gooseberries-2
3. Onion- 2 
4. Tomatoes-2
5. Black cardamom-1
6. Salt
7. Green chilies-5-6 slit into 2
8. Ginger-1" piece
9. Red chili powder-1 tsp.
10. Kashmiri or degi mirch-2 tsp.
11. Kitchen King masala-1 tsp.
12. Chaat masala-1 tsp.
13. Black salt-1/2 tsp.
14. Amchoor powder-1/4 tsp.
15. Hing- half pinch
16. Coriander powder-2 tsp.
17. Chana masala-1 tsp.
18. Kasoori methi-1/2 tsp.
19. Ginger garlic paste-1 tsp.
20. Hari mirch paste-1 tsp.
21. Ajwain-1 tsp.

Procedure:

• Boil chole in pressure cooker till 5 whistles, adding black cardamom, gooseberries and salt.
• In another  cooker, boil thickly cut onion and tomatoes with some salt on slow flame till 3 whistles.
• When cools down, make a puree.
• Heat about 4 tbsp. oil in a large pot, add ajwain.
• Now add ginger garlic paste and green chili paste, saute for a minute.
• Add all the powder spices mixed well.
• Add a little water and add blended onion tomato puree.
• After 5 minutes, add ginger-green chillies cut julienne. 
• When masala is well done, add chole and mix.
• Mash some of them after removing gooseberries.
• Cook for another 4-5 minutes and serve hot with bhature or puri or rice.

Chole video