Sunday, December 18, 2005

Chole Masala With Puri - White Chick Peas Masala Curry with Fried Indian Bread

White chick peas or garbanzo beans or kabuli channa is a popular lentil in most parts of India.It belongs to the pea family and its nutty ,creamy flavor and less fat makes it popular and a favorite for anyone who tries it.They are naturally rich in protein and are high in manganese, folate, iron and dietary fiber.

Chole, a Punjabi dish,is regularly cooked in my kitchen.We generally eat chole as a evening snack garnished with chopped onions and cilantro(coriander leaves) or eat it with puri or bhatura(type of Indian bread)for dinner.

Ingredients for Chole:

1 cup white chick peas (soak overnight in 6 cups of water)
To cook the kabuli channa it has be soaked in water and pressure cooked.It is necessary to ensure that the channa is soaked in plenty of water for 6-8 hours, preferably overnight. Wash and pressure cook in good amount of water, since the channa will first bloat to third its size on soaking, then double that on pressure cooking. So soaking is important before pressure cooking for best results.

Pressure cook for at least 5-6 whistles, to be done.Many add cooking soda to soften the channa but I think that spoils the taste.Just plain boiling in a pressure cooker should be fine. While cooking the channa, add a small pouch of muslin cloth in which a tsp of tea leaves have been tied. This will enhance the colour and flavour of the dish. You can also add a bayleaf and a stick of cinnamon, if the dish is going to be spicy.

1 tsp tea leaves (tied into a small muslin cloth to form a pouch)
1 cup tomato puree
1 large onion
1 tsp ginger garlic paste
1/2 tsp garam masala pwd
1 tsp coriander pwd
1/2 tsp chilli pwd
1/4 tsp turmeric pwd
1/2 tsp cumin pwd
3 tbsp oil
1 tbsp punjabi chole masala (any good brand)
1/4 tsp sugar (optional)
1 cup water
chopped coriander leaves for garnish

Pressure cook the white chick peas till soft but not mushy.Make a paste of 3 tbsps of the boiled chick peas.Keep aside the boiled chick peas along with the left over water (used to pressure cook the chickpeas) and the boiled chick peas paste.
Grind onions to a paste.
Heat 2 tbsp oil in a heavy pan.Add the onion paste and 2 slit green chillis and fry well till oil seperates.
Now add the ginger garlic paste and fry till oil seperates stirring constantly so that it doesnt burn.
Add turmeric powder,chilli powder,coriander pwd,cumin pwd and salt.Mix well.
Add tomato puree and fry for 3-4 minutes.
Now add boiled chole with the left over water and the boiled chole paste.Mix well.
Add more water if required ,cover and cook till you get the desired consistency for gravy.
Add garam masala and chole masala and mix well.Garnish with chopped coriander leaves.
Serve hot with puri,roti or bhatura.

If you have an cast iron skillet use it to cook the channa ..thats how the street food vendors make it - in big kadais which are cast iron.You can cook it in any cooking vessel.

Method to prepare puris:

Take a wide bowl and mix together 1 cup atta (wholewheat) flour,a dash of ghee or oil or margerine and pinch of salt.Make a deep well in center and pour little by little some warm water to make a smooth stiff dough(not too stiff nor too soft).It should be a slightly firm dough.Let it sit covered for 15 minutes.Divide dough into small lemon-sized balls and roll them out using a rolling pin.The rolled out puris should be circular shaped around 6-7 cms in diameter.

Heat enough oil for deep frying the puris.Slowly slide the rolled out puris into the hot oil and press gently with the spatula so that it puffs up with the steam and swell up like a balloon and turns golden brown with a light crisp. (If it doesnt rise immediately to the surface it means the oil hasnt reached the correct temperature for frying)Flip the puri to cook the other side for 15-20 seconds till it turns golden brown.Drain the puris ensuring all the oil has been drained along the sides of the cooking vessel.Remove onto a absorbent kitchen towel.

If the oil is the right temperature the puris will puff up within seconds of sliding into the hot oil.Serve piping hot with chole or potato curry or any curry of your choice.Puris taste best when hot and served immediately on frying.

Puri is a famous fried Indian bread eaten with curries or veggies on non-veg curries and is eaten for breakfast,lunch,dinner.Infact my son and I enjoy eating puri with white sugar ..:).Believe me,it tastes great.I pack my son's tiffin box with puri spread with mixed fruit jam and he just loves it...:)


Lera said...

Just puri with chole! Mmmmm yummy recipe! sailu, you did inspire me to make this one ASAP!

Jacob Mathai said...

This is a great blog !

rums said...

hey sailu, now i'm craving chole. do you know chole-puri is a favourite bengali snack? we call the chole 'ghugni' and the puri, 'luchi'. i remember being served chole-puri when i would visit family and friends to wish them for vijay dashmi.

sailu said...

Lera,the thought of chole makes me run to my favorite street food joint..:)
Thanks for dropping by Jacob..:)
I thought it was a punjabi special snack..its a favourite regional snack of almost all the states of India,I guess...:)
Who wouldnt love chole-puri?

Dawna said...

I've become very fond of chole - I'll have to try your recipe. I like the idea of mashing up a few of the beans to make the sauce creamier. This is what we're having for dinner tonight, coincidentally! From the freezer from the last time I cooked, though, because Mondays are usually leftovers or "freezer specials."

sailu said...

Yes,Dawna,the mashing up of the beans makes the sauce creamier and tastier too..:)

Saurabh said...

Hi...I tried your recipe today...and it tasted very good.

Thanks :)

Anita said...

Hi Sailu, tq for the recipe. I've been looking for the recipe. If you don't mind, can u give me the recipe for the potatoes (that use to eat with puri and massala dosai.) I'm from Malaysia.