Searching for that elusive taste in recipes and dishes is always a challenge. Chole or Kabuli Chana recipes are one of those recipes, where we try to replicate 'that' particular flavour: a favourite chaatwala, or a restaurant famous for its 'chole', or that Dhaba on your trip, or then the special recipe from family or friends. Widely used in the street foods of India, variations abound.
Sangeeta's recipe , without onions, garlic or tomatoes is a keeper. Perfect for the cold weather with deep fried breads like puris or bhaturas.
The puris were made in lieu of rice for the Ekadashi fast today; this was made yesterday. Will post the traditional Puzhukku recipe later this week. This recipe goes to Priya's Bookmarked Recipes Every Tuesday event. These were taken in the fading light; will update tomorrow! :-)
Variation from Original Recipe:
- Original recipe calls for 250 gms of Dried Chickpeas. Here 2 Cups/approximately half pound.
- Original uses 2 inch piece of ginger. Here half of the amount is substituted with Mango Ginger.
- Mustard Oil is substituted with Vegetable Oil
2 Cups Dried Chickpeas/ Vella Kadala/ Garbanzo Beans/ Kabuli Chana [ soak overnight]
Split chickpeas/ channa daal 2 tbsp
Ginger root 1 inch piece
Mango Ginger 1 inch piece
Dry red chillies 3 or to taste
Coriander seeds 1 tbsp
Cumin seeds 2 tsp
Black pepper corns 2 tsp
Bay leaves 2-3 nos.
Cloves 3 nos.
Black cardamom 2 nos.
Amchoor powder/ Dry Mango Powder 2 tsp or more if needed
2 tbsps of vegetable oil
- Pressure Cook the Split Channa Dal with the soaked chickpeas for 20-25 minutes. [ Optional: Add a pinch of soda-bicarb to soften the channa.]
- Grind all the spices-except the Amchoor/Dried Mango Powder- alongwith the bay leaves and the dried red chillies with a little water into a smooth paste.
- Heat 2 tbsps of oil and fry the ground paste until the oil separates.
- Add the cooked chickpeas to this mixture
- Add water if needed, the Dried Mango Powder, Salt
- Cook on low heat for 30 minutes for the flavours to meld together.