CHOLE MASALA / CHANNA MASALA

Hi Everyone,

CHOLE BHATURA!! Its exactly a north Indian dish but there are some versions in making Bhatura.

Also you can try Bhatura with various sidedishes but this Chole masala stands on the top.Chole and Bhatura makes an amazing combination that you cannot stop by eating just one J.

My sister introduced Bhatura to me but the sidedish she served was not much spicy ( our family loves spicy food but my sisters family is sweet family ,they needs sweet touch in everything) so I looked for perfect spicy sidedish and I got this recipe from Rak’s kitchen.The recipe is simple yet spicy and goes perfect with Bhatura.

Will share with you the recipe of Bhatura soon.

Lets move to the recipe,

INGREDIENTS:

Channa – ¾ cup

Onion (big) – 1 nos

Onion (big)  - ½ no (for garnishing)

Tomato – 2 nos (medium sized , as my tomatos are small I used four)

Ginger garlic paste – 1 tsp

Red chilli powder – 1 tsp

Channa masala powder - ½ tsp

Turmeric powder - ¼ tsp

Salt – as required

Oil – 1 tsp

Cinnamon 1” piece / Pattai – 1 no

Cardamom / Yellam – 1

Cloves  / Krambu – 2  no

Bay leaf / Brinji leaf – 1 small

Coriander leaves – a bunch

Lemon juice – ½ tsp

TO GRIND :

Coconut – ¼ cup

Fennel seeds / sombu – ½ tsp

Roasted gram dal / Pottukadalai – 1 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS PLS CLICK TO CLARIFY

PREPARATION :

1) Chop onion and tomatoes to small pieces.

2) In a blender blend coconut , fennel seeds and roasted gram dal to fine paste.

3) Boil channa with enough water and ½ tsp salt for 5 to 6 whistles until they are cooked soft.

4) In  a pan add oil and when oil gets heated add bay leaf , cinnamon , cardamom , cloves and saute in low heat until they are fried well.

5) When your whole spices are fried well add onions and saute till golden brown , followed by ginger garlic paste and saute till the raw smell leaves the pan.

6) When done add tomatoes and fry till mushy , now its time for spice powders ! throw the turmeric powder , chilli powder , channa masala powder into the pan and fry for a minute.

7) Then add the ground masala and fry till raw smell leaves, then add boiled channa along with water.Check for salt and boil till required consistency and switchoff the flame.

8) Garnish with coriander leaves and chopped onion (4 to 5 tsp) , squeeze the lime juice and give a quick mix and serve.

9) You can serve this masala with chapathi , poori and rotis also.

NOTES :

1) You can replace channa masala powder with garam masala too but I recommend channa masala powder.

2) Final garnishing of onions and coriander leaves gives good flavor to gravy so don’t skip it.