Chole Bhature, one of the most loved street food. It has all the essentials of a great brunch, its filling and a complete meal.
Everyone has their own way of making chole, I have my own too 😀 Chole basically uses onion and tomato paste but I use curd instead of tomatoes and very little onion. I somehow don’t prefer those thick chole gravy. I am sharing quite an easy and jhatpat recipe here for you all. I have made this innumerable times and it comes out perfect always. I always serve chole with bhaturas.
Keep a few things on ur mind always before making chole. Always soak the chickpeas over night, it reduces the cooking time.
I use tea bags instead of tea leaves and don’t prefer using chole masala, so skip it always. If you want, than you can add 2 tsp of chole masala to this recipe.
I have used shahi jeera in the recipe, you can use normal jeera as well.
To be pressure cooked:
1 1/2 cup chole (soaked overnight)
1 small onion, roughly chopped
1 black cardamom
1 inch cinammon/dalchini
1 tsp tea leaves
1/2 tsp turmeric powder
Salt to taste
1 tsp garlic paste
2 tsp ginger paste
1/2 cup beaten fresh curd
1/2 tsp Shahi jeera
2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp pepper powder
1 tsp red chilly powder
1 bay leaf
In a pressure cooker, put chole, add some water (just enough to soak the chole) along with onions, salt and turmeric powder. Make a potli with black cardamom, lavang, cinnamon and tea leaves. Put this potli in the pressure cooker, close the lid and cook till done. Once the pressure cooker opens, take out the potli and slightly mash the chole.
Heat oil in a pan, add shahi jeera and bay leaf. Let the jeera crackle and all ginger garlic paste, saute in low flame. Add all the masalas, saute for a few second and add beaten curd. Cook till oil separates. To this, add chole and mix well. Let it simmer for 5 minutes. Garnish with coriander leaves and serve with bhature.