Chole Bhature
Serves 1
Directions
- 1Soak 500 g (2 ½ cups) of dried chickpeas in water overnight. If short on time, soak them in hot water for 3-4 hours.
- 2Boil 1 cup of water with 2 tea bags or 2 tbsp loose tea. Strain if using loose tea.
- 3In a pressure cooker or Instant Pot, add the soaked and drained chickpeas, prepared tea, 1 cinnamon stick, 2 cardamom pods, and enough water to cover the chickpeas. Cook on high until the first whistle, then on low for two more whistles. Let the pressure release naturally. Save some of the cooking water.
- 4Dry roast 1 cinnamon stick, 2 cardamom pods, 1 tsp mace, 1 tbsp black peppercorns, 1 bay leaf, 1 ½ tbsp cumin seeds, 1 tbsp kasuri methi, 1 tsp turmeric powder, and 2 dried red chilies for 2-3 minutes. Grind into a coarse powder.
- 5Heat 2 tbsp oil in a pan. Sauté 1 cinnamon stick, 2 cardamom pods, and ½ tbsp cumin seeds. Add 1 cup onion purée and cook until lightly browned.
- 6Stir in 2 tbsp ginger garlic paste and sauté for 1-2 minutes. Add 2 cups tomato purée, the prepared spice powder, and salt. Cook for 15-20 minutes on low heat until reduced by about 25%.
- 7Mix the cooked chickpeas into the gravy. Add 2-3 tbsp of the reserved cooking water for added flavor.
- 8Finish with 1 tbsp chopped green chili and 2 tbsp chopped cilantro. Mix well and serve with butter, bhature, and yogurt on the side.
Ingredients
- 500 g Whole Chana Dal (Dried Chickpeas)
- 2 bags Tea Bags
- 2 tbsp Tea Leaves
- 1 stick Cinnamon
- 6 pods Cardamom
- 0.5 tbsp Cumin Seeds (for sauté)
- 1.5 tbsp Cumin Seeds (for masala)
- 1 tsp Mace
- 1 leaf Bay Leaf
- 2 qty Dried Red Chili
- 1 tbsp Coriander Seeds
- 1 tbsp Black Peppercorns
- 1 tbsp Kasuri Methi
- 1 tsp Turmeric Powder
- to taste Salt
- 1 cup Onion puréed
- 2 cups Tomato puréed
- 2 tbsp Ginger garlic paste
- 2 tbsp Cilantro chopped
- 1 tbsp Green Chili chopped
- as needed Water
Equipment
pressure cookerInstant Potpan
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