Mathura wale Chhole
Although I love using cutlery for my meals, I always would prefer eating by both my hands if given an option… And that’s something I love about Indian food! There are plenty of things you won’t enjoy if using cutlery :P
Ohhh yes, dal-rice is on top of that list! And I must confess, I was unable to eat it without spoon for long years but now I’m quite skilled ;)
Back to the point… I love cooking the dishes where cutlery becomes absolutely optional. Chhole-Bhature or Chhole-Kulcha will be my favorite forever in that category, that too if I recreate the taste of Mathurawale Chhole… spicy and tangy! I did try… yes, you’re reading it right! I did try to replicate the taste this time (Well, I had been there once only and then also, I hardly had a chance to taste it due to health issues). That taste of mere one or 2 bites of Chhole-Kulcha still lingers in my mouth and how can I not pass on that rustic, warming and traditional flavor-love to KG??!!!
Just tried it a few days back and I’m sure not to switch back to my regular chhole recipe anymore! That finger-licking feast of rich gravy, super tender chickpeas and tangy amchoor pulp :P We dived in with both the hands, to be honest :)
So, escape the everyday chhole and take your family on a tasting tour of Mathura’s street food with this super-easy recipe!!!
1.5 cups Chickpeas
1/2 Onion, finely chopped
3 Garlic Cloves, minced
2 tsp Ginger-Green Chilly paste
1/2 Tomato, chopped
3/4 cup Tomato Puree
3-4 tbsp Amchoor-Date (or tamarind) pulp
1 tsp Anardana Powder
2 tsp Coriander Powder
Salt, to taste
3-4 Dried Amla
2 tbsp Chhole Masala
3 tbsp Oil (or ghee)
1 tsp Cumin Seeds
Onions and lemon wedges, to serve
STEPS TO FOLLOW:
- Soak chickpeas overnight in plenty of water and pressure-cook in morning (with fresh water) with a tea-bag and dried amla into it, for around 4 whistles or until tender.
- Preserve the water after draining cooked chickpeas, as it’ll be added to the gravy.
- Heat oil/ghee in a heavy bottom pan and add garlic, ginger and green chilly paste into it. Saute it for a while and add onions into it.
- Cook for a min or 2 (until onions are lightly browned) and add tomatoes along with tomato puree into it.
- Add salt and all the spices into it. Mix everything well and cook it uncovered for a couple of mins.
- Once tomatoes become quite mushy, add chickpeas and tangy pulp into it.
- Mix gently and add about a cup (or 1.5 cups) of preserved water to it.
- Let it cook uncovered for another 10-12 mins and turn off the heat.
- Serve it hot with bhatura or kulcha :)