I always wanted to share the authentic dark coloured chole recipe which is served in dhabas ,I do have a very nice chole recipe in the blog but I had not shared this amritsari chole version The chickpeas or chanas are boiled with tea leaves to get that brown colour and then slow cooked with spices .
We truly devoured this delightful combo .It tasted even better the other day .Chole bhature/kulcha or puris can be a great idea for your brunch lunch or dinner .At least I can have it any part of the day .
ingredients
250 gm dried chana/kabuli chana
1 tsp tea leaves/1 tea bag
3 to 4 cloves
1 to 2 bay leaves
1 inch Cinnamon stick
Salt
1 big or 2 small onions
2 medium sized tomato
3 green chillies slitted
1 tsp jeera/cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp saunf or fennel powder( optional)
1tsp amchur or 1 tsp anardana powder
1 tsp garam masala powder
2 tbsp oil or
ghee
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- Soak the chana in water overnight
- Next morning wash it off and boil with salt sugar tea bag or tea leaves ties in a potli/muslin cloth
- Pressure cook until it's soft
- Remove and keep aside
- Heat oil/ghee in a pan
- Add bay leaves and chopped onion
- Fry till slightly brown
- Then add ginger garlic paste tomato and slitted green chilled and cook toll mushy
- Add the powdered masala
- Add little water from the cooked chana
- Let it cool for 3 to 4 minutes
- Then add boiled chana and cook on medium flame for 12 to 15 minutes .
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You may either add anardana or amchur or add both if you want it more tangy
Tamarind pulp can also be added ,skip the anardana powder and add 1 tbsp tamarind pulp
You can add more water and increase the gravy consistency as per taste.
Tea bags/tea leaves gives the chole dark brown colour,you may skip if you don't want to add.
2 comments:
The choley has such a lovely color, thanks to the tea! Must try this recipe...
Looks so tempting. Have to try! Thanks Gloria!
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