Chole and Baturas, or Pooris, is an ultimate dish when served piping hot with some freshly sliced Onions. Here the Chickpea is cooked in Spicy Tomato Gravy. This recipe is surely the best one to serve a satisfying meal for a large crowd.
2 to 4
Chickpeas - 2 cups (soaked in water overnight) or Tinned Chickpeas
| ||Oil - 3 tbsp|| |
| ||Pinch of Asafoetida (Hing)|| |
| ||Cumin Seeds - 1 tsp|| |
| ||Gram Flour (Besan) - 1 tbsp|| |
| ||Tomatoes - 1|| |
| ||Ginger grated - 1 tsp|| |
| ||Green Chillies - 1|| |
| ||Coriander Powder - 2 tsp|| |
| ||Turmeric Powder - ½ tsp|| |
| ||Red Chilli Powder - ½ tsp|| |
| ||Garam masala - ¼ tsp|| |
| ||Salt to taste|| |
| ||Chopped Cilantro (Coriander Leaves) for garnishing|| |
| ||Dash of Lemon Juice|| |
• Pressure cook the soaked Chickpeas for about 12-min or till you get 5-6 whistles (If you do not have a pressure cooker, boil in a saucepan, with lid on, until soft)
• Blend the Tomato, Green Chilli and Ginger to make a puree.
• Heat Oil in a pan, add Cumin Seeds and allow it to splutter and add Asafoetida. Then add the Gram Flour and stir fry for a minute.
• Add the Tomato Puree mixture, Coriander Powder, Turmeric, Red Chilli Powder, Garam Masala and cook for about 5-min on medium heat.
• By now the mixture will start leaving the Oil, this is the right time to add cooked Chickpeas with a half cup of Water.
• Add Salt and mix well, keep it covered and let it cook for about 10-min on medium heat. Stir in between and slightly mash the Chickpeas. (Water can be added to adjust the gravy consistency according to your choice)
• Garnish with chopped Cilantro (Fresh Coriander Leaves) and serve it piping hot with freshly sliced raw Onions.