This is one habit that I think anyone who is even remotely attached to Delhi, will definitely have. The mornings there with the delicious Chole Bhature either street side or in a proper Dhaba! Now that I mention it, I think all the places in India for the different kinds of breakfasts they have – for eg, Gujarat is famous for Fafda-Jalebi and Puri Bhaji, in the southern states you will most likely get – Dosas and Idlis, northern India you tend to have – Chole Bhature and Parathas, so on and so forth.
Since getting engaged to someone who stays in Delhi, I have started liking Chole Bhature even more. Everytime I am in the city, I have it at least once. I was craving to have this dish today and decided to just make it – but with home made spices mixture. Well, to add a little more flavor I did add a pinch of Ramdev Chole Bhature Masala, but trust me it was fun making the spices mixture – I got it from a recipe I saw on Pinterest. Here goes the recipe – hope you enjoy making it! 😀
- For Boiling the Chole (Chick Peas):
- 1.5 cup chick peas (chole chana) - soaked overnight in lukewarm water
- 1 tspn dry mango powder (aamchur powder)
- 1 tspn baking soda
- 1 cinammon stick
- 4-5 cloves
- 1 tea bag / 1 tspn tea leaves
- Salt to Taste
- For spices mixture:
- 3 tspn coriander powder
- 1 tspn cumin seeds
- 1 tspn dried mango powder
- 2-3 tspn red chilli powder
- 1 tspn turmeric powder
- 3 tspn garam masala
- 2 tspn sugar
- 1 tspn salt
- water (to make a paste)
- For the gravy:
- 2 tomatoes
- 3 onions
- 7-8 garlic cloves
- 1 small piece ginger
- 3-4 green chillies
- 1 tspn cumin seeds
- 2 tspn curd
- 5 -6 tspn ghee / oil OR as required
- Salt to taste
- 1/2 tspn asafoetida
- 3-4 tspn coriander leaves
- First add the chickpeas in a pressure cooker along with the rest of the ingredients. (Note: If you do not have a tea bag, then put the tea leaves in a small muslin cloth, tie it well so that the leaves do not come out and put it in the pressure cooker along with the chick peas.). Let the chickpeas boil for about 5 whistles. Check once they are done and let them pressure cook for another whistle if required. Once done, remove the tea bag / muslin cloth and keep the pressure cooker aside
- Now, prepare the dry spices mixture - Add all the ingredients except water in a grinder and grind them to a fine powder. Add the water as required and grind again to form a paste. Keep the paste aside.
- Now add the ginger, garlic and green chillies to a grinder and make a paste. Keep it aside.
- Now chop the tomatoes and crush them to make a fine puree. Chop the onions into really fine small pieces. (Note: Optionally, if you do not want to chop the onions and want a smoother gravy, you can just crush them into a puree.)
- Now, in a large pan - heat the oil (I used a mix of ghee and oil - 50:50) and add the cumin seeds. Once they start spluttering, add the asafoetida powder and then add the prepare ginger garlic paste.
- As soon as the smell of ginder garlic leaves (it will hardly take a few seconds, take care not to burn them), add the onions & 1 tspn salt and saute them well till they start changing color.
- Now add the prepared spices mix paste and mix everything well. You will notice the oil separating from the sides. Let the mix cook for about a couple of minutes.
- Now add the prepared tomato puree and let the mixture simmer till the oil separates on the side.
- Add the boiled chick peas along with the stock - mix everything properly and let it cook for 10-12 minutes. Add the curd, mix and let cook for another 2-3 minutes.
- Adjust for salt and for some chole bhature masala powder if required.
- Serve hot along with some fresh Parathas or Bhature.
You may be wondering – why the tea bags? Well, they lend the dish that amazing dark brown color that you see in restaurants and Dhabas. It makes the dish just so much more appealing and tempting! And you don’t need to worry – there is no taste of tea leaves in the final dish.