Chole or Channa Masala is a traditional dish of north India. Now it is popular all over India and is available even at roadside eating stalls. Chick peas are cooked well after soaking and seasoned with spices like red chilli, garam masala, coriander powder etc.,
Chick Pea is known as Channa or Chole in Hindi. White chick pea is known as Kabuli Channa.
Cooking time: 30 minutes other than soaking time.
- Chick pea – 250 grams
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Garam masala powder – ¾ tea spoon
- Coriander powder – 1½ tea spoon
- Lemon juice – ½ tea spoon
- Coriander leaves – few for garnishing
- Salt – as per taste
- For grinding
- Onion – 1 no
- Tomato – 1 no
- Green chilli – 1 no
- Garlic cloves – 4 to 5 no
- Ginger – one inch long piece
- For seasoning
- Onion chopped – 1 no
- Cinnamon – 2 small piece
- Cloves – 2 to 3 no
- Aniseeds – ½ tea spoon
- Oil – 2 to 3 tea spoon
- Soak chick peas in water for 8 to 10 hours; wash thrice and pressure cook till soft (cooking time depends on the type of cooker used); I pressure cook for 20 minutes by keeping in low flame after one whistle; if you press boiled chick peas with a spoon, it should break and mash easily; grind items given for grinding.
- Heat a pan with oil and do the seasoning; add chopped onion lastly and fry well till golden color; now add ground items and mix.
- Add dry masala, salt and fry till oil separates well; this may take at least 5 to 8 minutes.
- Now add cooked chick peas, water (as per consistency you need), mix well; bring to boil, keep cooking for 3 to 4 minutes.
- Switch off gas, add coriander leaves, lemon juice and mix.
- Serve hot with bhatura, poori, paratha, chappati or rice.
- My family prefers to have it with paratha. Here Cabbage Stuffed Paratha is shown.
- While soaking the chickpeas add ¼ tea spoon of sodium bicarbonate in water. It helps to loosen the skin of the seed and the seed will swell easily and evenly.
- During seasoning, chopped onion should be fried till golden or even red colour. This gives nice colour and flavor to chole.
- Dry masalas should be fried in low flame till oil separates from it.
This post is part of the event “EFM – Parathas and Gravies/Curries Series” hosted by SriLekha of Me and My Kitchen.