Chole/Channa Masala

Chole or Channa Masala is a dish which I liked since childhood.I am sure everyone gets reminded of the moment we talk about Chole or Channa Masala.This can also be used as a side dish for chappathi and poori.This is one of Kid's most favorite recipe.Let's see how this can be made in a more simple and healthy way.

serves:2

Ingredients

1. Channa/Chickpeas - 1 cup 
2. Garam Masala/Chole Masala powder - 3 tsp
3. Onion - 2 Medium sized(chopped) 
4. Tomatoes - 2(chopped) 
5. Cumin seeds/jeera - 2 tsp 
6. Ginger garlic paste - 1 tbsp 
7. Green Chilies - 2 (slit lengthwise) 
8. Turmeric - 1 tsp 
9. Coriander Powder - 2 tsp 
10. Red Chili Powder-2 tsp
11. Coriander leaves - handful 
12. Oil - 3 tbsp 
13. Salt to taste

                                  

Method

 1. Soak channa /chole in water overnight on the previous day of cooking.

2. Pressure cook chole with water for 4 whistles. 

3. Strain the chole and keep it aside.

4. Heat oil in a pan and add cumin seeds.Once cumin seeds crackle,add onions and green chilies.

5. Saute onions till they become transparent.

6. Now add tomatoes ,ginger garlic paste and saute well.Allow the tomatoes to be cooked well.

7. Now,add the boiled chole, masala powder,salt,turmeric and red chili powder.

8. Mix the channa gently without smashing it. Ensure the channa is fully covered and mixed with the masala gravy.

9. Add water depending on the consistency required.

10. Cook on low flame for 7 mins.

11. Serve the channa/chole hot seasoned with coriander leaves.

Notes,Tips & Add-On's

1. You can grind the tomatoes and green chili to a puree and use it as well.
2. Adding 1/4 tsp cooking soda to chole while pressure cooking will soften the chole easily.
3. Make sure you don't add too much water that the masala taste goes off.
4. You can squeeze a tsp of lemon juice to the chole masala while serving.

Bhature

Bhature or otherwise called Channa/Chole Bhature is a great evening tiffin.I once had this at HSB and I was just in awe with the taste.It was so light and crispy.Especially,Bhature with its partner Channa is a heavenly combination.Whenever I go to HSB, this is one dish I will order for sure.

Ingredients

1. All Purpose flour/Maida-2 cup 
2. Baking powder-1/2 tsp 
3. Thick curd-3/4 cup 
4. salt to taste 
5. sooji/Rava/Semolina -1/4 cup 
6. Oil and warm water -as needed(to knead the flour)

                            

Method

1. In a large bowl,mix the flour,salt,rava,curd and baking powder and knead the dough well.Use oil and water as and when required to ease the kneading process.

2. Make a medium soft dough and cover it with cloth and allow it to rest for 2 hours minimum.

3. After 2 hrs,make balls and roll them into thin round sheets and deep fry on a high flame.

4. Serve the hot Bhature with Chole/Channa Masala.

Notes,Tips & Add-On's

1. Bhature puffs only on high flame. Make sure you quickly flip it and remove off the flame after it has puffed. If you don't remove quickly,then it might get burnt.
2. Rava/Sooji/Semolina is used to bring about crispiness in Bhature.
3. Bhature's puffness also depends on how hard you beat the maida. Knead well and beat hard so that the dough remains soft and also puffs well.
4. Bhature should be rolled into big sheets compared to poori which is small.