Masala Chhole of White Chickpeas is one of the famous North Indian dish and no wedding is complete without it on the menu. It is a combination of spicy and tangy gravy. It is always paired with Bhatura or Puri.
Ingredients for Masala Chhole Recipe
Steps for Masala Chhole Recipe
Masala Chhole Recipe
Ingredients
To pressure cook Chickpeas
1 Cup Chickpeas (180gms)
2 Bay Leaves
2 Cinnamons
2 Black Cardamoms
4-5 Cloves
1Tsp Tea Leaves
Salt
4 Cups Water (1 litre water)
For the Gravy
1 Onion
5-6 Garlic Cloves
1 inch Ginger
2 Green Chillies
3 Tomatoes (Make a puree)
4Tbsp Mustard Oil
1Tbsp Kashmiri Red Chilli Powder
Pinch of Turmeric Powder
2Tsp Coriander Seeds
1Tsp Cumin Seeds
1Tsp Fennel Seeds
3 Dried Red Chillies
8-10 Black Pepper Corns
1/2Tsp Sesame Seeds
1Tsp Dried Fenugreek Leaves
1/2Tsp Garam Masala Powder
1Tsp Dried Mango Powder
1/4thTsp Ginger Powder
1/2Tsp Black Salt
For Tempering (Tadka)
2Tsp Ghee
1/4thTsp Carom Seeds
To Garnish
Ginger Juliennes
Green Chilli Slits
Steps
1. First step is to soak the Chickpeas in water for overnight around 10 to12 hours. Later drain the water and give a good rinse.
2. Take a Muslin cloth, Put Bay Leaves ,Cinnamons, Black Cardamoms, Cloves and Tea Leaves(normal tea that we use at home) and tie it as shown in the video.
3. For boiling, pressure cook a cup of Chickpeas, Muslin cloth bag, Salt to taste and 4 cup of Water(1 litre) for 5 to 6 whistles on medium flame.
4. Now we will make onion-garlic paste, Take Onion, Garlic Cloves, Ginger and Green Chillies in a jar. Grind it without using water till it completely turns into a thick paste.
5. In a pan, add 4Tbsp Mustard Oil. When the oil heats up, put onion-garlic paste and sauté until the raw smell disappears and cooks completely. Now put tomato puree in it.
6. Add Kashmiri Red Chilli Powder and Pinch of Turmeric Powder and sauté it on high flame for a min later lower the flame and cover it with the lid for 10mins as the tomatoes need to be cooked really well.
7. Check the Chickpeas in the cooker must be soft but not mushy. Remove the Muslin cloth bag from the water. Drain the Chickpeas and do not throw away the water. We will use the stock in the gravy.
8. For Chhole masala powder, take Coriander Seeds, Cumin Seeds, Fennel Seeds, Dried Red Chillies, Black Pepper Corns and Sesame Seeds. Hot the pan and put all the above spices in it and lower the flame stir for a minute, add Dried Fenugreek Leaves and again stir more. Let it get cool and grind it in the mixer till it turns into proper powder form. Add Garam Masala Powder, Dried Mango Powder (Anardana powder can be an alternate option too) and Ginger Powder.
9. Now check the tomato mixture in the pan and you will see that the mixture begins to leave the pan than add the soft cooked Chickpeas In it and stock( chickpeas cooked water) that was kept aside earlier put all the grinded masala in it and add 1/2Tsp Black Salt.
10. Mix everything well and saute for 3 to 4minutes,lastly add full stock( chickpeas cooked water)around 350ml .Very lightly smash few of the Chickpeas with the spoon to get good flavour. Lower the flame and cover it with the lid for 3 to 4minutes until it reaches a desired consistency.
11. For Tempering (Tadka), take a 2Tsp Ghee And add Carom Seeds keep it on high flame for a min and add on top of the gravy. Cover the lid of the pan for ½ minute so that the flavour mixes properly. Keep it in a gravy form only as that is the proper texture of Chole Masala.
12. For Garnishing, add Ginger Juliennes and Green Chilli Slits.
13. Serve tasty hot Chhole Masala with Bhatura or Puri accompanied with Achaar.
