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Also popularly known as Chole /Cholay or Chole masala, Chana Masala is often attributed as a popular Punjabi dish in Indian cuisine. Interestingly, the dish has its origin in Pakistani cuisine too. The name Chana Masala is used mostly when the dish is prepared in its south Indian version and has a mix of coconut to the gravy. The Chole version of the dish is either had with rice or goes by the more popular dish called Chole Bhature. Bhature are large deep fried breads made out of refined flour (maida).
If you have guests coming over, Chana masala is an all time favourite that you simply cannot go wrong with. It can be had with pooris, rice or bhature and make a filling meal. If you make it slightly less spicy, you’ll also find children devouring it up. What makes this dish versatile is that you can even make the ‘Jain’ version of the dish without using onion and garlic, making it a perfect dish to serve guests who’ve come home for a religious celebration. Chick peas – the base ingredient of the dish – are high in fibre, iron, zinc, protein, and folate, making this dish a champion even with dieters.
Last but not the least, you can also try the Chole tikki chaat and chole samosa chaat. The first chaat has crispy potato patty and is topped with a varitey of chutneys like tangy tamarind and spicy coriander and chillies, finely chopped onions and a dash of coriander. In the second version of the chaat, the patty is replaced by the all time favourite samosa.
Punjabi Chana Masala
- 2 cups Kabuli Chana
- 2 large Onions
- 3 medium Tomatoes
- 1 tsp Garam Masala Powder
- 1 tsp Red Chilli Powder
- 1 tsp Ginger Garlic Paste
- Salt to taste
- 1 tsp Chole Masala
- 1 tsp Haldi Powder
- 1 Green Chilli
- 1/2 tsp Jeera Powder
- Green Coriander Leaves to garnish
- 5-7 cups Water As per the consistency of gravy needed
Wash and soak chole in water for all night.
Next morning, In a pressure cooker, add 5 cups water.
Add Salt, red chilli powder, haldi.
Put in the chole and boil till 3 whistles on full flame.
In a pan take 2 tablespoon oil.
Add 3 medium size onion, chopped into slices.
Fry till they turn light golden brown.
Add 1 teaspoon ginger-garlic-green paste and chopped green chilli.
Fry for 1 minute.
Add dry masalas like garam masala powder, dhania powder, Chole masala, Jeera powder, salt.Fry for 1 minute.
Add 2 big size chopped tomatoes.
Fry till sides leave oil.
Add the chole water and whisk with a hand blender.
Add the boiled chole and cook for
whistles on slow flame.
Garnish with green dhania leaves.
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