I always had a fetish towards Punjabi food. Thinking of a Punjabi recipe means, lots of butter, which is one of the most important reason for my love towards Punjabi food. The reason is the richness and the flavor and the love they pour into while preparing any recipes. No one makes chole the way Punjabis make it. This love increases every time I get to savor their yummilicious Chole Masala. So, I made up my mind to make this very simple and delicious Punjabi recipe, my way. Now, I would tell you how you will make this delicious Punjabi Chole for your Bhatures. What contributes to the flavors and aroma of the chole is how the masala is made. The spices are roasted till they get browned and are fragrant. If you don’t get to roast these masalas, you can try with the readymade Chole Masala which you can easily get at any grocery shops.
For Dry Masala:
• 1 small piece of Bay Leaf.
• 1 Black Cardamom.
• 1 tablespoon Coriander Seeds.
• 1 teaspoon Cumin Seeds.
• 1-inch piece of Cinnamon.
• 50 gms Amul Butter.
• 2tbsp Soya Sauce.
• 1 Dry Red Chili.
• 2 Cloves.
• 250gms White Chick Peas (Kabuli Chana).
• 2 Red Ripe Tomatoes.
• 3 large onion, finely chopped.
• 1½ teaspoons Garlic Paste.
• 5-6 Green Chilli, finely chopped.
• 1 tablespoon chopped Coriander Leaves.
• 3 tablespoons Cooking Oil.
• 1-2 teaspoon Red Chilli Powder.
• 1/4 teaspoon Turmeric Powder.
- Soak white chickpeas in water overnight or for around 8-10 hours.
- Pressure cook soaked white chickpeas with salt, water on low flame. If pressure cooker is not available, then you can use pan to boil the chickpeas, but it would take more time to cook. Remove the lid once done and drain the chickpeas. Do not discard drained water, keep it for further use.
- Dry roast bay leaf, black cardamom, coriander seeds, cumin seeds, dry red chilli, cloves and cinnamon over low flame for 1 minute. Grind them in a grinder to make a smooth, dry Punjabi masala powder.
- Heat cooking oil in a kadai or pan, add onion and sauté until it turns light brown. Saute well. Add garlic paste and chopped green chilli. Mix well and sauté for 30 seconds. Stir continuously to prevent garlic from burning.
- Add tomato puree and salt (only for tomato puree because we have already added salt while boiling white chickpeas). Cook on medium flame until oil starts to separate, around 4-5 minutes.
- Add turmeric powder, red chilli powder, dry masala powder.
- Mix well and sauté for 1 minute. Keep cooking until the color turns rich and dark.
- Now add the soya sauce to give it a darker look.
- Add boiled chickpeas and 1 cup water of boiled chickpeas, mix well.
- Add the butter and cook until gravy becomes thick on medium flame, for around 4-5 minutes.
- Turn off the flame and transfer white Chana masala to a serving bowl. Garnish with chopped coriander leaves. Serve it hot with bhatura.