Difference between revisions of "Chole Bathure"
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https://www.youtube.com/watch?v=VgmxulUH4tw | https://www.youtube.com/watch?v=VgmxulUH4tw | ||
| − | ^-- | + | ^-- The below is based on this. |
| − | == | + | == Chole == |
| − | ====== Bouquet garni | + | === Ingredients === |
| + | |||
| + | ==== Bouquet garni ==== | ||
* Black tea (2 tbs) | * Black tea (2 tbs) | ||
* 1 tsp carom seeds (ajwain) | * 1 tsp carom seeds (ajwain) | ||
| Line 16: | Line 18: | ||
* 6-7 cloves garlic | * 6-7 cloves garlic | ||
| − | + | ==== 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 | * 4tbsp oil | ||
* 1tsp carom seeds | * 1tsp carom seeds | ||
| Line 31: | Line 33: | ||
* tin finely chopped tomatos | * tin finely chopped tomatos | ||
| − | + | === Method === | |
| − | + | ==== Chickpeas ==== | |
Soak dry chickpeas in water overnight with some dried gooseberries if you have them. | 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 | + | 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. | Once done strain the chickpeas and set the collected cooking water aside. | ||
| − | + | ==== 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. | 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. | ||
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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. | 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 == | ||
| + | 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. | ||
Latest revision as of 16:40, 10 November 2025
https://www.youtube.com/watch?v=VgmxulUH4tw
^-- The below is based on this.
Chole
Ingredients
Bouquet garni
- Black tea (2 tbs)
- 1 tsp carom seeds (ajwain)
- 2 black cardamom
- 3 green cardamom
- 3 cloves
- 3-4 black peppercorns
- 1 inch cinnamon
- 3 bay leaves
- 6-7 cloves garlic
Chole
- 200g Chickpeas, soaked overnight with dried gooseberry
- 4tbsp oil
- 1tsp carom seeds
- 4 onions, finely chopped
- 3 tbsp ginger/garlic paste
- 1-2 chopped green chillies (I used a less hot green chili second time round).
- 1/4 tsp turmeric
- 2 tsp chili powder or hot smoked paprika
- 1 tbsp corriander powder
- 1 tsp cumin powder
- 1 tbsp channa masala
- tin finely chopped tomatos
Method
Chickpeas
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 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.
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.
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, coriander, cumin and channa masala. Cook for 3-4 minutes.
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.
Add the rest of the chickpeas and cook for 2-3 minutes.
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 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
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.
