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Chole Recipe, Chole Bhature Recipe
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Delhi's Signature Chole

Ingredients

  • Whole spices
  • 4 cloves
  • 2- inch cinnamon
  • 2 black cardamom
  • 2-3 green cardamom
  • 2 Whole dry red chili
  • 2 tsp Anardana
  • 2-3 Bay leaves
  • 5-6 Black peppercorn
  • 2 cup Chickpeas overnight soaked
  • 3 Tomatoes puree
  • 2 Onions chopped
  • ¼ tsp Cumin seeds
  • 1 tsp cumin powder
  • 3 tsp Dhaniya powder
  • 1 tsp Red chilli powder
  • 1 tsp black salt
  • 2 tsp Kasuri methi
  • ½ tsp Amchur powder
  • Salt to taste
  • ¼ tsp Hing asafoetida
  • 4-5 Green chillies finely chopped
  • 1 tsp tea leaves
  • 2 inch ginger jullien's
  • 3 tbsp Ghee
  • Water for boiling

Instructions

  • Put chickpeas, 2 cloves, 2-3 black peppercorns,2 Bay leaves, cinnamon stick, and green chili. Take tea leaves and wrap them in a small muslin cloth, tie it nicely so that leaves don't come out, but this tea leaves the bag is in the cooker. Add the appropriate amount of water, chickpeas should be dipped nicely in water. Cover the cooker with a lid and keep it boiling at medium flame. Take at least 4-5 whistles. Now open the cooker and check if chickpeas are boiled or not. If not boiled then again boil it for a few minutes.
  • Till chickpeas get boiled, Take a medium size pan and put ghee in that, let it get a little warm, now add all leftover whole spices, Cumin seeds, dry red chili, and hing (asafoetida). Don't put anardana at this stage.
  • Add chopped onions, saute them till they get a little soft. Now add the tomato puree to it and mix them well. Cook the pasta till it releases ghee. Once you see that ghee is released, add the spices like salt, red chili powder, and anardana.
  • Once the chickpeas get boiled, take out some chickpeas separately, like 2-3 tbsp. Grind these chickpeas in the paste. Add this paste to the tomato-onion mixture and again cook it for a few minutes. Now add leftover boiled chickpeas to the pan containing tomato mixture. Let them boil for 10-15 minutes.
  • Add cumin powder, garam masala, and kasoori methi in it. Let them boil for a few more minutes. Your chole is ready to eat.