Chana Masala (Punjabi Chole)

Chole-Puri is a popular dish. More so in Northern India . White chick peas or Kabuli chana as it is locally called is soaked overnight. Pressure cooked and then fried with a few spices and onions and tomatoes to form a rich spicy and tangy gravy. Goes best with Puri (Puffed fried flatbread) or with Bhatura or with phulkas. Some people even prefer having it with Bread buns or Ladi Pav. Whichever way you have it , this one is always a favourite and a delicious and filling snack to have. Here I am presenting my style of preparing this popular dish. Hope you all like it.

INGREDIENTS :

Kabuli chana or Chole (1 Bowl) Soaked in warm water for 5 to 7 Hrs.

Pinch of baking Soda

1 tea Bag.

Onions 2 Medium sized

Tomato 1 Medium sized

2 Green chillies 

Oil 2 Tbsp 

Pinch of Hing powder

1/2 tsp turmeric powder

Ginger garlic paste 2 tsp

small bunch of coriander leaves 

Chana masala (Readily available in the Market)

Red chilly powder 1 tsp

Salt to taste .

METHOD :

1. In a pressure cooker, cook the soaked chana adding a little water so all chana is submerged and a pinch of baking soda . (One whistle and 10 mins on low flame is enough to cook the chana. Take care not to overcook the chana else it will become like a paste)

** Put the Tea Bag in the water at the bottom of the pressure cooker . This gives a distinct aroma to the chana. 

2. Keep aside.

3.In a mixer grinder. adding very little water, make a thin paste of the onions, tomato, ginger-garlic paste, green chillies and coriander leaves (Keep some aside for garnishing)

3.Heat oil in kadai or wok. Once the oil is Hot, add the hing powder and turmeric powder and stir a bit. 

4. Now add the tomato-onion paste and stir for a min or two.

5. Add 2 Tbsp of Chana masala, red chilli powder and salt to taste. Stir well and keep covered. Add little water if required. 

6. Once oil starts leaving the sides, add the cooked chana , Mix well and bring it to a boil.

7. Chana masala is ready to be served .

8. Garnish with onion rings, lemon wedge and chopped coriander and serve HOT with Puris or Bhaturas or Phulkas .