Soak 2 cups of chick peas (white chana) in plenty of water overnight or for 6-8 hrs. Wash and drain well. Put the chick peas in pressure cooker with 1” water above the level of chick peas and pressure cook to one whistle. Let the pressure drop on its own. Remove and drain the water. You can use this water for grinding the paste.
To be ground :
1. Grind to a very fine paste : 2 onions with 10-12 garlic cloves, 1” piece of ginger, 2-3 green chillies and 1 large or 2 small tomatoes.
2. Grind to a fine paste : ½ cup of freshly grated coconut with 5-6 red kashmiri chillies.
3. Grind a handful : (1/2 cup) of the pressure cooked chick peas to a paste.
Heat 2 tblsp of oil in a thick bottomed kadai, when hot, lower the heat to medium and add in a few curry leaves, ½ tsp jeera, ½ rai (sasam), when they splutter add 1 bay leaf, the ground onion coconut masala. Fry well for 5-10 minutes, till all the rawness off ginger garlic and onions go.
Now add in the ground coconut and red chilly paste and further fry till the oil starts oozing out. Add ½ tsp haldi powder, 1 tsp coriander powder, 1 tsp jeera powder, ½ tsp fennel seeds powder and 2 tblsp chole masala powder or garam masala powder, mix everything together and fry for some time on low heat. Add salt to taste, the cooked chick peas and mix well.
Add water if necessary to bring to a thick consistency. Cook till thick masala thickens. Garnish with chopped coriander leaves.
Chole is best served with Batura, but you can also serve the same with roti or poori.
** For the Recipe of Batura …. Please refer the link given below .........
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