Another one of my favourite recipes handed down from my mom..we call these 'keechadh chole' at home :)) only because of the colour and nothing else as they taste divine ! Pretty close to the real deal of the chole served up north with piping hot and humongous bhaturas..I think only Bombay Blue serves up this dish's authentic taste..off course the amount of ghee/oil they add definitely helps! feel as free as you like :)) also you can adjust the spice content (green chilli and pepper) and the sour content (imli paste) as per your personal preference ..but the authentic taste is realllly chatpata and spicy!
For boiling
1 1/2 cups kabuli chana
1 1/2 teaspoons methi seeds
1 bay leaf
2 tea bags
Salt to taste
For paste
3 tablespoons jeera
3 tablespoons coriander seeds
1 badi elaichi
2 tablespoons pepper corns
1 large onion
3 tablespoons oil
1 large onion, finely sliced
1 green chilli, finely chopped
1 tablespoon ginger paste
3-4 tablespoons imli paste
Green chillis and onion to garnish
1. Soak the chana overnight or 6-7 hours with the methi seeds .
2. In the pressure cooker, add the soaked chana with the teabags, bayleaf and salt. Add enough water that the level of the water two finger tips above the chana. Place on high flame for 4 whistles and the reduce to simmer for half an hour.
3. Soak the masalas for the paste in little water (about 1/4 cup) while the chanas are boiling. Grind the masalas with the onion into a smooth paste.
4. Heat the oil, fry the ginger paste and green chillies for a minute. Add the sliced onions and fry on medium flame till light brown in colour.
5. Add the masala paste and fry till the paste dries up and becomes a rich dark brown colour. Add the imli paste.
6. Open the cooker after the steam has released, discard the tea bags and the bay leaf and add the chanas to the simmering paste.
7. Let the chanas simmer for as long as possible, minimum half an hour atleast..if drying up add some water.
8. Serve with bhaturas or puris ..finger licking good !
Ingredients (serves 4)
For boiling
1 1/2 cups kabuli chana
1 1/2 teaspoons methi seeds
1 bay leaf
2 tea bags
Salt to taste
For paste
3 tablespoons jeera
3 tablespoons coriander seeds
1 badi elaichi
2 tablespoons pepper corns
1 large onion
3 tablespoons oil
1 large onion, finely sliced
1 green chilli, finely chopped
1 tablespoon ginger paste
3-4 tablespoons imli paste
Green chillis and onion to garnish
1. Soak the chana overnight or 6-7 hours with the methi seeds .
2. In the pressure cooker, add the soaked chana with the teabags, bayleaf and salt. Add enough water that the level of the water two finger tips above the chana. Place on high flame for 4 whistles and the reduce to simmer for half an hour.
3. Soak the masalas for the paste in little water (about 1/4 cup) while the chanas are boiling. Grind the masalas with the onion into a smooth paste.
4. Heat the oil, fry the ginger paste and green chillies for a minute. Add the sliced onions and fry on medium flame till light brown in colour.
5. Add the masala paste and fry till the paste dries up and becomes a rich dark brown colour. Add the imli paste.
6. Open the cooker after the steam has released, discard the tea bags and the bay leaf and add the chanas to the simmering paste.
7. Let the chanas simmer for as long as possible, minimum half an hour atleast..if drying up add some water.
8. Serve with bhaturas or puris ..finger licking good !
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