- 1 cup kabuli channa (Bengal Gram)
- 1" stick dalchini (cinnamon)
- 2 moti illaichi (big cardamom)
- 3 laung (cloves)
- 1 tea bag
- 2 big onions (thinly sliced)
- 1 green chilly (slit)
- 1"grated ginger
- 2 tomatoes (finely chopped)
- 1 tbsp amchoor powder (dry mango powder)
- 1tsp channa powder
- 1tsp dhania powder
- 1/2 tsp garam masala
- salt and red chilly powder (acc.to taste)
- 4-5 tbsp oil
- Soak channa with dalchini, laung, moti illaichi and tea bag with enough water for overnight.
- Pressure cook all the ingredients along with tea bag. Keep on low flame for 20-30 mins after one whistle.Keep it aside.
- Heat oil in kadai, add onions, green chilly and ginger. Saute it onions turn dark brown....
- Add tomatoes, cook well till oil separates....mash occasionally.
- Add dhania powder, channa masala, amchoor powder,garam masala, red chilly powder and salt. Mix well.
- Remove tea bag from boiled channas and add to the onion masala.
- Mix well and cook for 15-20 mins on low flame.
- Keep stirring and mash occasionally in between.
- At the time of serving ...take oil in tadka pan ...add 4-5 slit green chillies, fry them in oil, add salt and 1/2 tsp of dry mango powder...remove from fire and serve them along with chole bhature......
3 cups maida (plain flour)
1/2 cup suji
1/2 tsp baking powder
1/2 cup curd
oil for deep frying
- Sieve together the plain flour and baking powder.
- Add suji, salt and curd into flour and baking powder. Knead with warm water to make dough of rolling consistency.
- Knead with greased hands till the dough is smooth.
- Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment for 3-4 hrs.
- Make small balls from the dough, roll into oblong shape.
- Deep fry in oil on both sides until golden brown.
- Serve hot with CHOLE and kachumer salad (recipe coming soon)