Previously I have posted a recipe of ‘Chhole Masala’ but making of this one is slightly different than the earlier one. Made chhole using that recipe number of times before, but whenever I visited Havmor Restaurant back in India, I always wondered what special masala they use to make chhole so flavorful n finger-licking good??!!!
Even though we gulp so many bhaturas served with a bowl of chhole, I always missed those flavors. It’s nothing but a combination of ‘Chhole’ n fried puffed Indian bread ‘Bhatura’ and yes, it’s a very popular North-Indian dish. In fact, I still can’t believe that Punjabis are used to have these combo in their breakfast/brunch :D
While watching some street-food video on youtube, I found this ‘Amritsari Chhole’ served at some dhaaba but they were making it quite similar to Pindi Chana ! And right on the next day, planned to make it! This time when I cooked my ‘Amritsari Chhole’ their way, my kitchen was filled up with amazing aroma in the air. It was hard for me to resist myself from tasting a spoonful before taking a few pics!
We’re not used to have lunch usually, but last sunday was exception :P Two of us finished a big bowl of chhole n 7-8 bhaturas in one shot :D Try out this way of making ‘Amritsari Chhole’…
1 cup chickpeas
2″ Cinnamon Stick
2 Black Cardamom
1 chopped onion
1 chopped tomato
1 tsp Amchur Powder
2 tsp ginger-garlic paste
2 tsp chana masala
½ tsp Garam Masala
1/4 tsp red chilly powder
1/4 tsp coriander powder
1/2 tsp cumin seeds
Pinch of hing
Salt per taste
2 tbsp ghee
STEPS TO FOLLOW:
- Soak chickpeas overnight in warm water and pressure-cook it with 1/2 tsp salt, cinnamon stick, cardamom, cloves and enough water.
- Drain excess water from it, remove whole garam masala and keep it aside.
- Take ghee in deep kadai and once heated, add cumin seeds.
- Once it crackles, add hing and chopped onions along with ginger-garlic paste. Saute it for a min or 2.
- Add chopped tomato with rest of all seasonings. Mix it well and cook it till tomatoes turn into puree texture. Seasonings will leave the finest aroma by then.
- Add boiled chickpeas with water and cook it open for around 10 mins.
- Garnish with Onion juliennes soaked in lemon juice & serve hot with Bhatura.
- To get exact texture of chhole, add a tea-bag while pressure-cooking soaked chickpeas. I don’t much like it so eliminated it :)
- You can add finely chopped green chillies too as per your taste!