Chole (Kabuli Chana/ Pindi Chana)

Chole are mainly liked by Punjabis from North India. You can find this in every Indian restaurant with the name just "Chole". Chole is one of the most popular dish in Indian restaurants world wide. This punjabi sabzi is generally eaten along with bhature or puri. A diet conscious mind can have this with parothas. Chole are called as Garbanzo beans or Kabuli Chana or Pindi chana as well in different languages.

 

Ingredients:

1 cup chickpeas (Garbanzo beans / kabuli chana / pindi chana)

For Puree:
2 small Onion
1 Medium size Tomato
2-3 Garlic cloves
A small Ginger piece
2 tsp shredded Dry Coconut

For Masala:
2 Cloves
1 Whole Pepper
1/2" Cinnamon Stick
2 tsp Sesame seeds (til)

Red Chili powder to taste
2 tsp Chole Masala (If not available, add Garam Masala )
Salt as per taste
Oil, Mustard seeds, Cumin Seeds, Asafoetida (hing) for seasoning
Chopped fresh Coriander for garnishing

Method:

1. Soak Chana overnight and pressure cook till done.

2. Make puree of all the ingredients listed and keep aside.

3. Grind all the ingredients under "masala" and make a fine powder, keep aside.

4. Heat oil in a pan and add mustard seeds, when they splutter add cumin seeds, asafoetida, hing and quickly add the puree. Saute for 3 minutes.

5. Now add the masala powder, salt, red chili powder, chana masala as per taste and saute till oil separates out.

6. Add boiled chickpeas and water as per requirement. Cook till all things blend. Mash some chikpeas and add to the gravy. This gives better consistency.

7. Garnish with coriander before serving.

Tips:

• Garnish with chopped onion before serving.
• You can also add potato to them.
• Mash some chickpeas and add to the gravy. This gives better consistency.

Coriander (Kothimbir / Dhaniya) Vadi

Coriander is generally used for garnishing. But there are many other recipes of coriander where it is used as a main ingredient. Everybody loves using coriander in cooking and I am sure this recipe will be liked by all.

Ingredients:

1 tbsp Gram flour (besan)
2 tsp Rice flour
1 bunch of Coriander
1 tsp Red Chili powder
1 tsp Sugar
1/2 tsp Turmeric powder
1/4 tsp Soda
Salt to taste
2 tsp Oil

For seasoning:
1 tbsp White sesame seeds (til)
Shredded coconut
Oil, mustard seeds, cumin seeds, asafoetida (hing), curry leaves

Method:

1. Take out the coriander leaves, wash and chop.

2. In a bowl take the chopped coriander leaves. Add both the floors, chili powder, turmeric powder, soda, oil, sugar and salt. Add little (if required) water and make a thick batter. The amount of flour depends on the quantity of coriander.

3. Grease a deep platter and spread the strips of this batter. Steam for about 15 minutes in a steamer. Remove and cool.

4. Cut into small pieces.

5. Heat oil in a pan, add mustard seeds, asafoetida, cumins seeds, curry leaves, sesame seeds, coconut and then add these pieces. Mix well.

Tips:

Serve this as a side dish.