Watch how to make ‘Chole’, a very popular Indian main course recipe by Ruchi Bharani. Chole is a very popular North Indian dish. However, it is popular in almost all parts of the country and has different variations. Check out chef Ruchi Bharani’s take on this popular recipe that is a part of every menu in India.
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Ingredients
1 1/2 cup chickpeas – soaked & boiled,
1 tbsp tea leaves or 1 tea bag,
3 tomatoes pureed,
2 onions,
2 green chillies slit,
2 tbsp ginger garlic paste,
1 tbsp chole masala,
1/2 tsp amchur powder,
1 tsp cumin seeds,
2 pieces of cinnamon,
1 tsp pomegranate seeds (roasted & powdered),
1/2 tsp red chilli powder,
Salt to taste,
1 big piece ginger cut into juliennes,
1 tsp coriander powder
Method
Soak the chole (chickpeas) for about 6 – 7 hours and pressure cook them. Add one roughly chopped potato with the chickpeas. Also, take a small piece of muslin cloth, add few tea leaves in it and then tie a tight knot and add it to the pressure cooker. – Heat oil in a pan. – Once the oil is hot, add the cumin seeds, cinnamon sticks, slit green chillies and onion paste. Saute until the onions turn brown in colour. – Add the ginger and garlic paste and cook for a couple of minutes. – Add the tomato puree. – Add the chole masala, roasted and grounded anaar dana, aamchur powder, red chilli powder, coriander and cumin seed powder and mix all the ingredients well. – Cook the tomato puree until it dries out completely. – Once the tomato puree is cooked, add the chole to it along with the water. – Mash the potatoes slightly as it helps in thickening the gravy. – Add salt to taste and some coriander leaves. Stir well and let it cook for minimum 6 – 7 minutes. – Add the end, add some ginger julienne. – The delicious chole is ready to be served.
Director: Suchandra Basu Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited
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