Saturday, February 4, 2012

Chole & Poori

Long pending post and can't believe I'm finally getting this done. Chole is one of my favorite, to-go currys ever. It's easy and super tasty; not to mention the fact that garbanzo beans are protein-packed. That's another reason why I love channa chat salad; its the best dinner or snack while on a diet.

But the unfortunate aspect about making chole is that it makes you crave for poori :( And this totally defeats the whole healthy and easy gig that I just played out. But, whatever. You gotta do what you gotta do :)

One thing to mention before I start with the recipe is about the chole masala that I use. It's home-made by my sister who got the recipe from a friend of hers. The main secret ingredient is the black cardomom; it gives the chole that darker color and the aroma. The next secret ingredient is black peppercorns that lends the sharp and strong heat to the whole curry. I do not unfortunately have the exact list of ingredients or the proportions. I will post it soon another time once my sister and I can actually figure out a way to get the recipe. And we better do it fast 'cause we're almost out of the spice. In the meantime, I'm gonna use regular chole masala off-the-shelf. I personally recommend MDH. Please do NOT buy Everest.

I made this in the middle of the week and had no time to take nice pics. All I managed to do was a click one on VJ's phone cam. I guess something is better than nothing. Also, my pooris fell flat as soon as I made them cause I didn't add enough sooji and sugar. But the recipe is still good if you follow the proportions right.

Garbanzo beans/chickpeas - 2 cups (uncooked)
Water - 4 cups + more, as needed, for the gravy
Onion - 1 large
Tomato - 1 large
Green chillies - 4, spicy hot
Ginger - 3 inch piece
Garlic - 2 cloves
Chole masala - 2 to 3 teaspoons
Oil - 2 tbsp
Jeera - 2 tsp
Bay leaf - 1 small
Black peppercorns (whole) - few
Coriander leaves (optional) - fistful, chopped
Salt - to taste

1. Wash and soak the chickpeas overnight in warm water. Rinse and throw away the soaked water the next day. Cook with 4 cups water in a pressure cooker for 2 whistles and then on LOW for 10 mins.
2. Cut the ginger into strips, save 1/3 of it for later. Also cut the garlic into strip and slit the green chillies.
3. Finely chop the onions and puree the tomato.
4. Add oil in a big kadai and splutter the jeera once it's hot. Add the bay leaf and black peppercorns, stir for 30 secs. Then add the 2/3 of ginger, all the garlic and green chillies. Fry until lightly browned.
5. Add the onions and 1/2 tsp of salt. Fry the onions until lightly browned.
6. Then add the chole masala and quickly stir for 30 secs. Be careful not to burn the masala.
7. Add the tomato puree and cook, with a lid, until oil separates. Add 1 cup water and cook the masalas once more for 15 mins until the gravy is well blended.
8. Finally add the cooked chickpeas, water and salt to taste. Cover and cook on low for 30 mins. Stir in the saved ginger strips, mix and serve with hot pooris :)

None to cite. If you have an issue, please leave a comment.

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