Dhaba Style Chole

Chole Masala is one of the popular street food of North India. You can find chol-kulche in almost every corner of North India. The piping hot chole is served with kulcha(it's an Indian bread that is made of Maida/Plain flour or by mixing Maida and wheat flour.) Chole Masala or Chickpea Curry has key ingredients like chickpea and whole spices. It's made with the onion - tomato gravy. It's made differently in different places. The dhaba chole are something to die for. Having chole-bhature or kulche on roadside dhaba's is just an amazing experience. It's much better than having the same dish in a five-star hotel. I am sure you will agree with me. At dhaba the chhole-bhature or kulche is served with raw onions and fried green chili and just order a chilled glass of Lassi, that's the best combo ever.

The preparation of the chole is very simple which I have mentioned in this recipe. The north Indian style Chhole consists of 1 main ingredient as Anardana Powder or Dry Pomegranate Powder. I have skipped it as it was not available during the lockdown. If it's available with you do add it in your chhole to give an amazing flavor.

The best Chhole Kulche I had was in Amritsar. I cannot forget that taste at all. North India serves as one of the best food in the country. The Kulcha was served with the dripping butter and the chhole had that authentic and perfectly balanced taste.

Chhole is best tasted with Bhature or Kulche. Bhature is made of Maida and it's deep-fried in oil whereas Kulcha is made in Tandoor and it can also be made at home on Tawa without yeast. Tawa Kulcha is made at home very easily.


Ingredients

For Boiling Chickpea

200 gms Kabuli Chana (soaked overnight)
2 Bay leaves
3 green cardamom
3-4 Cloves
3-4 Black Peppercorns
1/2 cup water
2 tsp Tea powder
2 Cup water for Boiling


For Gravy

3 large onion paste
3 med tomato paste
5-6 finely chopped Garlic
1 tsp Ginger Chilli paste
1/4th tsp turmeric powder
2 tsp Red Chili powder
2 tsp Coriander - Cumin powder
1/2 tsp Amchur Powder
2-3 tbsp Chole Masala
Pinch Asafoetida ( hing)
Salt to taste
Few Cumin seeds
1 tbsp Ghee

For Tempering
2-3 tbsp Oil/Ghee
1 tsp Cumin Seeds
Pinch Asafoetida
1 tsp Red Chili powder


Method:

1) In a cooker, add overnight soaked and thoroughly washed Chickpeas. Add bay leaves, cardamom, cloves, and black peppercorns.
2) Now heat a vessel, add 1/2 cup water, and 2 tsp Tea powder to it. Bring it to boil.
3) Now strain the tea water into the cooker to get the Dhaba style color. Additionally, add 2 cups of water and pressure the chickpeas for 5-6 whistles or until cooked.
4) Heat a Kadai, add 1 tbsp ghee or oil. Once the ghee is hot add cumin seeds and a pinch of asafoetida, roast it for a minute.
5) Add Onion paste and saute. Let it simmer. Now add finely chopped garlic and saute till the raw smell disappear. ( Alternatively, you can add garlic paste as well.)
6) Add tomato puree, and give it a nice mix. Cover and let it simmer for about 4-5 minutes. Once the gravy is thick add turmeric powder, red chili powder, coriander-cumin powder and give it a nice mix. Now add ginger chili paste and Amchur powder ( dry mango powder) and mix. Cook the mixture for about 4-5 minutes.
7) Now add cooked chickpeas to the gravy. Add some water to adjust the consistency.
8) Let it simmer for about 5 minutes and finally add Chole Masala and Salt as per taste.
9) Garnish with fresh coriander leaves and serve hot with Kulcha.

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