Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food.
- 1 cup chickpeas, garbanzo beans kabuli chana
- 2 teabags
- 3 tbso oil
- 1 tsp cumin seeds jeera
- 1 tbsp besan gram flour
- 2 tomatoes medium size
- 1 green chili
- 1 tbsp ginger shredded
- 1 tbsp coriander powder dhania
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp black salt
- 1 tsp garam masala
- 1 tsp mango powder amchoor
- 1 tbsp ginger sliced
- 1 green chili sliced long ways
- Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
- Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
- In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on. Cook on medium high heat.
- As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
- Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
- Blend the tomatoes, ginger and green chili to make paste.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown.
- Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
- Add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
- Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
- Choles are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
- Garnish choles with shredded ginger and sliced green chili.
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