Wednesday, May 8, 2013

Punjabi Chole Masala | Chana Masala For Batura,Puri & Roti | Chickpeas Curry | Poori Chola

Preparation Time: 60 minutes

Servings: 4

  • 2 cups White Chickpeas | White Chana | Chole
  • 1 big Potato
  • 2 Onions finely chopped
  • 2 Tomatoes finely chopped
  • 1 table spoon Cumin seeds
  • 1 table spoon Chole masala
  • 1 table spoon Red chilly powder
  • ½ table spoon Chaat masala
  • ¼ table spoon Turmeric powder
  • A bunch of chopped coriander leaves
  • Salt as per taste

  • Clean, wash and soak chole (chick peas) for over night or atleast 5 to 6 hours in water.
  • Wash , peal and cut the potatoes into small cubes as shown in picture. 
  • In a pressure cooker,add the soaked chana,enough water to cook it at medium pressure for 4-5 whistles.
  • Heat oil in a thick bottomed pan, add cumin seeds.
  • When it starts spluttering, add finely chopped onion. Fry it till it turns brownish.
  • Now add ginger garlic paste and stir it for a second.
  • Add finely chopped tomatoes and sauté till it becomes soft.
  • When oil starts separating from tomato mixture, add all the dry masala one by one.
  • Add Chole masala, Red chilli powder, Chaat masala, Turmeric powder, salt and sauté for 5 minutes on low flame.
  • Now add the drained chole(Keep the access water aside), little reserved water and mix well. Let it cook on low flame for 2 minutes.
  • Add more reserved water to get the required consistency and cook for another 5 to 10 minutes.
  • Add salt if needed.
  • Switch off the flame when the gravy is a bit thickish.The chana will keep absorbing the gravy as it cools down.
  • Garnish with fresh chopped coriander leaves.
  • Chana Masala / Chole Masala is ready to serve with puri or batura or Roti.


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