'Chhole', the delicious Indian Chickpea curry.

                                                          'Chhole', the way I make them


On popular and express demand of my family and friends, specially my son, who feels that only Bhature makes an incomplete recipe, I am going to share with you how I make this  delciious accompaniment to Bhaturas ( my post of 16 June). 'Chhole' can be eaten with rice, 'paratha', 'naan' or 'Kulche' also but these are considered 'a must'  with bhaturas.

Every family has it's own recipe for making 'chhole' but my family likes them this way-

Ingredients-  (1)200 gm.Kabuli chane (chickpeas),soaked overnight   (2) 3 medium onions, grated,   

(3)1Tbsp.ginger-garlic paste,   (4) 3-4 tomatoes,   (5) 1 small ball tamarind,  

(6) 1/3 tsp. turmeric powder,   (7) 1/2 tsp. chilli powder (you can add more or less),   (8) salt, as per 

your taste,    (9)  25-30gm.Desi ghee (clarified butter) or oil.

For 'Tadka' (garnish)-  1 medium onion cut lengthwise; 1 tomato, chopped; 2-3 green chillies, chopped

1/2 tsp.'garam masala' ( a mixtures of powdered cinnamon, cloves, black cardamoms and coriander seeds),

2 tsp. cumin seeds and, approx. 15 gm desi ghee/oil.

Method-  1.  Heat ghee/oil in the pressure cooker and add grated onions.

2.  Fry onions, stirring constantly, till the color starts changing and then add the ginger-garlic paste. Fry till this 'masala' is nicely browned, stops sticking to the sides of the cooker and, starts leaving oil.

3.  Now add turmeric powder, chilli powder and salt, stir for a few seconds, add tomatoes, and cook some more.

4.  When tomatoes are also nicely cooked, add soaked 'kabuli chana', stir them with the 'masala' for a few seconds and add about 500 ml. water and pressure cook for 30 min. While the chana are cooking, soak

tamarind in hot water, mash it with your fingers after a few minutes, to mix the pulp with water and, strain.

Keep this tamarind water aside for now. 

5.  Open the cooker and check the seasoning. If you find that 'kabuli chana' have not cooked properly

you can pressure-cook them for a further few minutes. They should be nicely cooked and soft. Now add some tamarind water, taste and, see if it is to your satisfaction. The taste of this 'Chhole should be sour but the extent of sourness depends upon your own preference.You can evaporate the excess water at this stage or add some more if you like.

6.  Now you have to prepare the 'tadka'. For this, heat oil in a fry pan, add cumin seeds, fry for 4-5 seconds

and add chopped onion and green chillis. When the onions  start changing color, add tomatoes, cook some more and add 'garam masala'. You don't have to brown the onions and tomatoes here.

Mix this 'Tadka ' into 'chhole' and, bring the whole thing to a boil.

7.  Pour 'Chhole' in a serving bowl, sprinkle chopped coriander and serve with bhaturas.

Enjoy!