This is a vegetarian main dish that's eaten with leavened fried bread (called 'bhatura') and is a popular street food all over Delhi.
2 cup chickpeas (channas)
2 tsp oil
1 bay leaf (tej patta)
1 stick cinnamon (dalchini)
3-4 cloves (laung)
1 tsp whole pepper corns (sabut kali mirch)
3 green cardamom (choti elaichi)
2 black cardamom (badi elaichi)
1 tsp turmeric powder (haldi)
1 tsp chili powder (lal mirch powder)
1 tsp coriander powder (dhaniya powder)
1 tsp cumin powder (zeera powder)
1 tsp cumin seeds (zeera)
1/2 tsp asafoetida (heeng)
Salt to taste
1 cup onions (chopped)
1 cup tomatoes (chopped)
1 tsp ginger (chopped)
1 tsp garlic (chopped)
1 tsp ajwain
1 tsp lime juice
1 green chili (chopped Protected content
1 tea bag
1 Tbsp butter
In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.
After it gets brown add chopped onions and saute it.
After sauteing add chopped ginger and garlic.
Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.
For de glazing the pan add little water.
Now add the chole (chick peas soaked overnight and pressure cooked) to the masala.
After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)
Now add ajwain, chopped green chilies and water for the base.
Simmer the chole gently for an hour and cover it.
Add lime juice and a dollop of butter to it.
Garnish the chole with coriander and butter.
Serve the chole hot with toasted white bread or naan. or bhature.
Note # To get the dark color in the chole, boil half cup water, add a tea bag to it to create black tea. Remove the tea bag and use this tea while boiling the white chick peas along with plain water.
Recipe by Chef Aditya Bal.