"Vegetable Chole served with Rice (Tandla) Bhakri" ... After 3 days of bland food, I wanted to have something appetizing today ... Chickpeas always tastes great with any combo and with veggies and pudina (mint) flavor they taste that much more tastier ... Try them with our very own tandla bhakri, they taste awesome ... Yummilicious Tummy full lunch today ... Enjoy ....
** Chole is a thick spicy gravy masala side dish prepared using chick peas / kabuli chana / white whole chana/chickpeas. This is a Punjabi / North Indian specialty that has been widely spread all round the world for many years now. Children and elders, all love this dish when served along with Bhatura a deep fried poori. The same can be enjoyed with paratha, naan or simple poori too. I posted quite a few recipes of chole so will not run into much deails, also chole does not need any introduction. Again, the recipe I am posting today is a slight variation from the one I posted before which dates dates back to about 40 yrs. I have added in veggies to this chose and served it with Tandla bhakri ie rice pancakes a famous amchi dish that goes well with thick gravy curries too, though I personally love it much better with soft panpolo, you may choose any one of your choice and relish the dish. I will share both recipe links at the bottom of this recipe if need be. Do try this combo of dish and Enjoy with your family and friends.
** Here is the "Vegetable Chole” Recipe .... My Style …
** Soak 1 full cup of "chickpeas/white chana" in plenty of water overnight or for 8 hrs. Wash again in plenty of water and put it in a pressure cooker along with water. The level of the water should be about an inch above the chick peas level. Pressure cook on medium flame for 2 whistles. Allow to cool and let the pressure in the cooker fall on its own. The chick peas are cooked and ready, keep them ready aside.
** For Preparation of Green Masala : 2 cups of coriander leaves, 1 cup of pudina leaves, ½ inch ginger 8-10 garlic cloves 5-6 green chillies.
** Clean and put all the above in a mixer grinder and grind to a very smooth paste with little bit of water and keep it ready aside. Do not add in much of water, it should be thick paste.
** To be Ground into Masala : 1 tsp Kashmiri chilly powder, 3 tsp chole masala, ½ tsp garam masala, ½ tsp jeera powder, 1 tsp coriander pd, ½ tsp fennel pd, ½ tsp of amchur powder (Dry mango), pinch of tamarind, 1 onion chopped into pieces and 3 tblsp freshly grated coconut
** Add all the above into mixer grinder and grind to a very fine paste, remove and keep this ready aside. All the above powders I used are store bought as they are easily available nowadays.
** Cooked Chickpeas Paste : Add in approximately half to one cup of pressure cooked and cooled chick peas in mixer grinder and grind to a smooth paste without water. Add in just a little bit of water if needed only, the paste should be fine. Remove and keep this ready aside.
** For cooking of Vegetables : You can use any vegetables of your choice, I have used 1 medium sized carrot, 1 medium sized beetroot, 1 cup of shelled green peas, 1 medium sized seemebadanekai (chayote squash/chow chow), one medium sized onion and one large sized tomato.
** Peel off the outer skin off carrot and beetroot and cut them into same sized medium sized cubes. Slice off the thick skin off the seemebadanekai, discard the inner seed and cut them also into medium sized cubes. Collect and keep the green peas and keep it also ready with other veggies.
** Peel off the skin of the onion and small sized pieces and keep it also aside. Wash, wipe dry and cut the tomato into medium sized cubes and keep it ready aside separately.
** Add the beetroot, carrot, seemebadanekayi, green peas into a pressure cooker pan with just enough water that much is needed to cook the veggies and pressure cook to one whistle. Allow to cool for 2-3 minutes, release the pressure of the cooker with the help of tongs carefully and open the lid and allow the veggies to cool. This method is followed so that the veggies do not overcook.
** To prepare the Vegetable Chole : In a thick bottomed kadai/pan add 2-3 tblsp of oil, when hot add in the chopped onion pieces kept ready and fry for 3-4 minutes till they change slightly in colour. Now add ½ tsp of haldi (turmeric) powder fry for a second, now add in ground masala and further fry for a good 5-7 minutes. Finally add in the prepared green masala and mix well let cook for 3-4 minutes.
** Once the masala is well done add in the ground and kept ready chickpeas paste, cooked peas, chopped tomatoes, salt to taste and the cooked veggies. Mix all of the ingredients added into the kadai/pan gently till well mixed. Do not apply pressure or the veggies may turn mushy. Check the consistency of the gravy texture and add in water if necessary.
** Cover with a tight dome lid and cook on low to medium heat, till bubbles appear on surface of the curry. Do mix the curry in between to avoid the chole getting stuck or burnt at the bottom. Once done, crush 2-3 tblsps of kasoori methi (dry fenugreek leaves) with hands and add to the curry.
** Finally add in a tablespoon of fresh butter on top of the curry, handful of finely chopped coriander leaves, cover and keep it aside for 20-30 minutes for the flavours to get seeped in. The curry thickens on resting, so you can add in half a cup of hot water and mix just before serving.
** "Vegetable Chole” is done and ready to be served. While serving Chole always garnish with sliced/chopped onions and a little bit of the finely chopped coriander leaves and a slice of lemon. I served this with rice bhakri and it tasted awesome, however it tastes superb with panpolo/neer dosa too. You may serve it with any paratha, poori or roti too. Just serve the dish hot with any accompaniment of your choice and enjoy with your family and friends.
** Given below is a common link to the recipes of “Chole”, you can choose any one that you wish to follow by clicking on that particular link.
** Given below is a common link to the recipes of "Bhakri", you can choose any one that you wish to follow by clicking on that particular link.
** For the “Bhakri” Recipe, Please follow the link given below …
** For the “Panpolo/Neer Dosa” Recipe, Please follow the link given below …
** For the Common link of "Thin Types of Dosa" Recipes, Please follow the link given below …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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