Chole Bathure - Revision history

Ian at 16:40, 10 November 2025

2025-11-10T16:40:00Z

Ian at 16:39, 10 November 2025

2025-11-10T16:39:02Z

Ian at 11:06, 4 November 2025

2025-11-04T11:06:49Z

Ian at 11:05, 4 November 2025

2025-11-04T11:05:59Z

Ian: /* Bouquet garni */

2025-10-18T18:36:44Z

Bouquet garni

Ian at 20:49, 17 October 2025

2025-10-17T20:49:31Z

Ian at 19:40, 17 October 2025

2025-10-17T19:40:47Z

Ian: Created page with "https://www.youtube.com/watch?v=VgmxulUH4tw ^-- Need to write up that."

2025-10-14T09:48:28Z

Created page with "https://www.youtube.com/watch?v=VgmxulUH4tw ^-- Need to write up that."

New page

https://www.youtube.com/watch?v=VgmxulUH4tw

^-- Need to write up that.

@@ Line 3: / Line 3: @@
 ^-- The below is based on this.
-==== Ingredients ====
+== Chole ==
-====== Bouquet garni ======
+=== Ingredients ===
 * Black tea (2 tbs)
 * 1 tsp carom seeds (ajwain)
@@ Line 16: / Line 18: @@
 * 6-7 cloves garlic
-====== Chole ======
+==== Chole ====
 * 200g Chickpeas, soaked overnight with [https://www.qualityfoodsonline.com/products/east-end-dry-amla-300g?variant=39948103581856 dried gooseberry]
@@ Line 31: / Line 33: @@
 * tin finely chopped tomatos
-==== Method ====
+=== Method ===
-===== Chickpeas =====
+==== Chickpeas ====
 Soak dry chickpeas in water overnight with some dried gooseberries if you have them.
@@ Line 40: / Line 42: @@
 Once done strain the chickpeas and set the collected cooking water aside.
-===== Chole =====
+==== Chole ====
 Heat the oil in a heavy pan or wok over a medium flame. Once hot add the carom seeds and when they start to crackle add the onion and fry until nicely golden brown.
@@ Line 57: / Line 59: @@
 To temper, add a large pinch of channa masala, a pinch of roasted dried fenugreek leaves, 2-3 slit green chilies and some julienne ginger strips, do not stir. Then heat some ghee in a seperate pan and pour over the chole. Stir the pan and garnish with fresh coriander.
-=== Bathure ===
+== Bathure ==
 I've not settled on a recipe yet, but basically do a standard bread dough fairly dry with oil and yogurt. Once risen divide into many pieces... roll flat to 1mm thick and fry in oil. Google it, you'll get the idea.

@@ Line 18: / Line 18: @@
 ====== Chole ======
-* 200g Chickpeas, soaked overnight with dried gooseberry
+* 200g Chickpeas, soaked overnight with [https://www.qualityfoodsonline.com/products/east-end-dry-amla-300g?variant=39948103581856 dried gooseberry]
 * 4tbsp oil
 * 1tsp carom seeds
@@ Line 36: / Line 36: @@
 Soak dry chickpeas in water overnight with some dried gooseberries if you have them.
-Once soaked, create a bouquet garni with the ingredients and boil with 1/2 tsp  baking soda for 10 minutes, then reduce to a simmer and cook for 50 minutes or so until they're done.
+Once soaked, create a bouquet garni with the ingredients and boil with 1/2 tsp  baking soda for 10 minutes, then reduce to a simmer and cook for fooking ages until they're nice and tender. (I'm currently at 1h 30 and that's still not long enough).
 Once done strain the chickpeas and set the collected cooking water aside.
@@ Line 58: / Line 56: @@
 To temper, add a large pinch of channa masala, a pinch of roasted dried fenugreek leaves, 2-3 slit green chilies and some julienne ginger strips, do not stir. Then heat some ghee in a seperate pan and pour over the chole. Stir the pan and garnish with fresh coriander.

@@ Line 1: / Line 1: @@
 https://www.youtube.com/watch?v=VgmxulUH4tw
-^-- Need to write up that.
+^-- The below is based on this.
 ==== Ingredients ====

@@ Line 23: / Line 23: @@
 * 4 onions, finely chopped
 * 3 tbsp ginger/garlic paste
-* 1-2 chopped green chillies
+* 1-2 chopped green chillies (I used a less hot green chili second time round).
 * 1/4 tsp turmeric
-* 2 tsp chilli powder
+* 2 tsp chili powder or hot smoked paprika
 * 1 tbsp corriander powder
 * 1 tsp cumin powder
 * 1 tbsp [[channa masala]]
-* tin finely chopped tomatos and maybe some tomato paste for a bit extra punch.
+* tin finely chopped tomatos
 ==== Method ====
@@ Line 47: / Line 47: @@
 Then add the ginger/garlic paste and the chopped chillies. Cook until the onion is darker and the garlic/ginger is cooked.
-Next turn the heat down to low and add the turmeric, chilli powder, corriander, cumin and channa masala. Cook for 3-4 minutes.
+Next turn the heat down to low and add the turmeric, chilli powder, coriander, cumin and channa masala. Cook for 3-4 minutes.
-Now add the tomatos and some salt if desired. Cook until the oil appears on top.
+Now add the tomatoes and some salt if desired. Cook until the oil appears on top.
 Add a ladle of the chickpea water and a similar amount of chickpeas and, using the back of a ladle, mush it all up to create a thick gravy.
@@ Line 57: / Line 57: @@
 Finally, add the rest of the chickpea water and cook until gravy has nicely reduced. Check and add more salt if required.
-To temper, add a large pinch of channa masala, a pinch of roasted dried fenugreek leaves, 2-3 slit green chilles and some julien ginger strips, do not stir. Then heat some ghee in a seperate pan and pour over the chole. Stir the pan and garnish with fresh corriander.
+To temper, add a large pinch of channa masala, a pinch of roasted dried fenugreek leaves, 2-3 slit green chilies and some julienne ginger strips, do not stir. Then heat some ghee in a seperate pan and pour over the chole. Stir the pan and garnish with fresh coriander.

@@ Line 7: / Line 7: @@
 ====== Bouquet garni ======
 * Black tea (2 tbs)
-* 1 tsp carom seeds (ajwain) (use thyme?)
+* 1 tsp carom seeds (ajwain)
 * 2 black cardamom
 * 3 green cardamom

← Older revision		Revision as of 19:40, 17 October 2025
Line 2:		Line 2:

	^-- Need to write up that.		^-- Need to write up that.
		+
		+	==== Ingredients ====
		+
		+	===== Chickpeas =====
		+
		+	* 200g Chickpeas, soaked overnight with dried gooseberry
		+	* Black tea (2 tbs)
		+	* 1 tsp carom seeds (ajwain) (use thyme?)
		+	* 2 black cardamom
		+	* 3 green cardamom
		+	* 3 cloves
		+	* 3-4 black peppercorns
		+	* 1 inch cinnamon
		+	* 3 bay leaves
		+	* 6-7 cloves garlic
		+
		+	===== [[Channa masala]] =====
		+
		+	* 2 tbsp cumin seeds
		+	* 3 tbsp corriander seeds
		+	* 1 tbsp black peppercorns
		+	* 5 cloves
		+	* 3 bay leaves
		+	* 2 inch cinnamon stick
		+	* 1 star anise
		+	* 3 black cardamom
		+	* 5-6 green cardamom
		+	* 1 mace
		+	* 4 -5 dried red chillies
		+	* 3 tbsp pomegranite seeds
		+	* 1 tbsp dried fenugreek
		+	* 1/4 tsp fenugreek seeds
		+	* salt
		+
		+	==== Method ====
		+
		+	===== Chickpeas =====
		+	Soak dry chickpeas in water overnight with some dried gooseberries if you have them.
		+
		+	Once soaked, create a bouquet garni with the rest of the ingredients and boil with 1/2 tsp baking soda for 10 minutes, then reduce to a simmer and cook for 50 minutes or so until they're done.
		+
		+	The chickpeas should not be too well done otherwise they'll disintegrate later on.
		+
		+	Once done strain the chickpeas and set the collected cooking water aside.
		+
		+	===== Masala =====
		+	Roast all the spices except the fenugreek over a low flame. Once nicely done add the fenugreek and salt and roast for another minute or so. When done let them cool and grind to a fine powder. Store in an airtight container.