Preparation Time 35-40 minutes
Cooking Time 25-30 minutes
Main Ingredients White Chickpeas (Kabuli Chana)
Course Snack or Main-course
Level Of Cooking Medium
- Chickpeas (Kabuli Chana) 1 cup (overnight soaked in 4 cups of water)
- Tea Leaves 1 tablespoon
- Oil 2 tablespoons
- Cinnamon 1 inch stick
- Cumin Seeds 1/2 teaspoon
- Onions Chopped 2 medium
- Ginger 1 inch piece
- Garlic 3-4 cloves
- Green Chillies slit 2
- Tomatoes 2 medium (puree form)
- Fresh Coriander Leaves 1/4 cup
- Chana or Cholle Masala 1 1/2 tablespoons
- Turmeric 1/2 teaspoon
- Red Chilli Powder 1 teaspoon
- Dry Mango powder 1 teaspoon
- Salt to taste
Place the chickpeas in pressure cooker with 4 cups of water (the one in which it was soaked), 1/2 teaspoon turmeric, 1 cinnamon stick and a pinch of salt. Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft. Drain the chickpeas and reserve 1/4 of the cooking liquor.
Boil 1 cup of water in a pan. Add tea leaves and bring the water to boil again. Boil for 2-3 minutes. Then strain and keep it aside.
Heat oil in a pan and add cumin seeds. Add chopped onions after half a minute. Sauté till light brown. Add ginger garlic paste and green chillies. Stir-fry for half a minute. Add chana masala and continue to sauté for a minute. Add tomato puree and cook on medium heat for three to four minutes, stirring continuously.
Mash 1/4 portion of boiled chickpeas with hand and add it to the masala. Stir for a minute. Add the remaining boiled chickpeas, dry mango powder and salt and mix. Add the strained black tea (1 cup) to give a nice dark colour to your chhole and simmer for 3-4 minutes.
(Optional – Add the reserved 1/4 of the cooking liquor to the mix if it’s too dense – Otherwise, this optional step can be skipped)
You have your perfect restaurant style Chhole ready. Garnish it with chopped coriander leaves and serve hot with steamed rice, poori, bhaturas or tikkis. Accompany with lemon wedges and chopped onions (optional).
Relish your Palate!