Difference between revisions of "Chole Bathure"
| Line 23: | Line 23: | ||
* 4 onions, finely chopped | * 4 onions, finely chopped | ||
* 3 tbsp ginger/garlic paste | * 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 | * 1/4 tsp turmeric | ||
| − | * 2 tsp | + | * 2 tsp chili powder or hot smoked paprika |
* 1 tbsp corriander powder | * 1 tbsp corriander powder | ||
* 1 tsp cumin powder | * 1 tsp cumin powder | ||
* 1 tbsp [[channa masala]] | * 1 tbsp [[channa masala]] | ||
| − | * tin finely chopped tomatos | + | * tin finely chopped tomatos |
==== Method ==== | ==== 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. | 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, | + | 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 | + | 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 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. | 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 | + | 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. |
Revision as of 11:05, 4 November 2025
https://www.youtube.com/watch?v=VgmxulUH4tw
^-- Need to write up that.
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 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.
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.
