Chole is one of my favourite recipes. I have posted one resto style recipe earlier. Variations in recipes give a different as well as an equally delectable taste to the same. This variation turned out equally delicious, hence sharing the same below. Of course I have added my favourite khada masala powder here too and the credit of this khada masala powder that I follow goes to my favourite chef, VISHNU MANOHAR SIR. It’s because of the addition of this masala along with other spices the chole gets its perfect finger licking flavour.It’s very quick and easy to make and can be stored in an airtight bottle. I prepare in small quantities enough for about 4 times use so that the flavour stays intact.Shall be sharing khada masala powder recipe too.
- 1/4th cup kabuli chana(chick peas) : clean, wash and soak the kabuli chana in water for 7 to 8 hours or overnite.Next day rinse again,drain the water and add 11/2 cups water and a pinch of soda and pressure cook until pressure is released once (I have used desi kabuli chana which are small in size, hence required to cook only for one whistle). Pressure cooking time depends on size and type of chole. The chole should become soft but not mushy. Discard the water and keep aside to cool.
- 2 bay leaves,
- 2 sticks of cinnamon
- 2 black cardamom
- 2 medium sized onions ground to a fine paste
- 1/2 tomato finely chopped
- 2 tbsp oil +1/2 tbsp if required
- 4 cloves of garlic + less than 1/4th”piece of ginger + 2 sprigs of coriander leaves ground to a paste
- 2 bay leaves
- 2 black cardamom/badi elaichi
- 2 cinnamon sticks
- 1 tsp khada masala powder
- 1/8 tsp turmeric powder
- 2 to 2 1/2 tsp kashmiri chilli powder (as per individual taste. Using kashmiri chilli powder gives the perfect colour)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 to 3/4th tsp amchur powder/dry mango powder (adjust as per individual choice and depending on the sourness of the tomato)
- 2 to 21/2 tsp kasuri methi / dry fenugreek leaves(adjust to taste, I like its flavour so added more)
- Salt to taste
- Heat 2 tbsp oil in a pan add bay leaves, cinnamon sticks, badi elaichi, saute till you get its aroma, then add the onion paste, saute on low flame, till the raw flavour of the onion diminishes. This will take some time. If you feel the paste is sticking to the bottom of the pan, add another 1/2 tbsp oil. A sign that the onion paste is cooked, is oil will start leaving the sides and it’ll start changing colour.
- Then add ginger garlic coriander leaves paste,saute well till the raw flavour diminishes,add turmeric powder, red chilli powder, saute well,chopped tomato, saute well, add cooked chole, stir well. Add coriander powder, cumin powder, khada masala powder, mix well. Then add amchur powder,kasuri methi,salt,stir well.
- Then add water to get an even consistency. Saute well and let it boil. Sprinkle a pinch of khada masala for flavour, mix well and switch off the flame.
- Serve hot chole with puris/ bhature or kulcha and yes they taste great with vegetable pulao too.
- The flavour of khada masala may vary due to size of star anise, cardamoms used. So first add 1 tsp of khada masala powder check the taste of chole and then add more if required.
- 1/4th cup kabuli chana soaked in water gives approximately 3/4th cup of kabuli chana. This may vary.
The recipe that I follow for Khada Masala is by Chef Vishnu Manohar. This recipe is a keeper.Thanks to Chef Vishnu Manohar for sharing. Adding 1 tsp of this masala powder along with other spices enhances the taste of masala bhat, pulavs,veg biryani and punjabi recipes to the maximum.
- 2 Star Anise
- 1 tsp Cloves
- 2 tsp Cinnamon pieces
- 3 skin peeled Badi Elaichi / Black Cardamom
- 1 skin peeled small green cardamom
- 1/4 tsp Black Pepper
- 1/4 tsp Jaipatri / Mace
- Grind all ingredients above to a fine powder and keep in an airtight container. This proportion gives approximately 4 tsp khada masala powder. Store the powder in an air tight container. We always use khada masala to prepare pulav, biryani, masale bhath etc. Adding a tsp of this powder enhances the flavour of rice.