Chola

20, Nov, 2012, by Seema



Traditional Background

It is one of the most popular North Indian dishes and is also a very popular street food. Usually, cooked during family get-togethers, birthday parties etc. Can be enjoyed with rice, chapatties, bhaturas or kulchas as a main meal.

Estimated cooking time : 60 mins and 8 hours of overnight preparation.


Ingredients

White chickpeas - 250 gm (soaked overnight)
Onion (large) - 1
Ginger (paste) - 1 tbspn
Ginger (Grated ) - 2 tspn
Corriander leaves - 3 tspn, finely chopped
Green chillies - 2, finely chopped
Tomatoes (medium sized) - 3, chopped
Tomatoes (medium sized) - 1, sliced vertically
Tamarind paste - 2 tbspn
Tea bags - 2
Cooking oil - 3 tbspn

For special chola masala
Carom Seeds - 1 tbspn
Cumin Seeds - 1 tbspn
Fenugreek Seeds - 1 tbspn
Cloves - 3 sticks
Brown Cardamom - 2
Cinnamon - 1 stick
Bay Leaf - 1 leaf
Black pepper - 1 tbspn
Coriander seeds - 1 tbspn
Salt - 1 tbspn
Rock Salt - 1 tbspn
Red chilli powder- 1 tbspn

Preparation

Soak chickpeas overnight and then pressure cook these with four whistles.
Boil water and dip tea bags. Let the water reaches to black color of tea.
For special chola masala
Roast all spices till brown. Ground these to make a powder. It should look black in color.
  1. In a pan, add cooking oil and fry onion until it gets brown. Add chopped green chillies and ginger paste to it.
  2. Add tomatoes and fry it well until it mixes well with onion and ginger.
  3. Add pressure cooked chickpeas. Mix masala or powdered spices.
  4. Add tamarind paste and tea water and cook it for 20 mins, keeping it covered with lid.
  5. Once thick consistency reached, remove it from heat.
Serve hot in a dish and garnish it with corriander leaves, grated ginger and tomatoes (cut vertically).

Storage Tips - Must be consumed within 1 day of preparation.



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