Chole masala

Chole bhature is an absolute favorite among all, kids and old alike. It's becomes all the more enjoyable when the chole masala is perfectly cooked and tasty with perfect blend of tangy and spicy flavours.  Pieces of crispy bhature dunked into the masala with enough of chole spooned along and every bite of it has an explosion of flavours. Chole bhature is incomplete without the onion accompaniment. And a small piece of lemon to go along would be a delight too! 

The given recipe of chole masala is a foolproof recipe with a perfect blend of flavours and has a restaurant styled taste. I have tried many variations and zeroed in on the given recipe and it is finished in no time whenever I make them :) Even those very strict and conscious on diet can never say no to extra servings of bhature with this chole. 

Ingredients

To pressure cook chana

1 cup chana ( soaked overnight)

1 tea bag

1 black cardamom ( essential)

1 small piece of cinnamon ( essential)

For chole masala

Pressure cooked chana

1 big sized onion ( chopped very fine)

2 big sized tomato

1 ts freshly grated ginger garlic

1 tbs chana masala ( any storebought brand)

1 ts amchoor powder

1/2 ts chilli powder

1/2 ts Kashmiri chilli powder (optional)

Few chopped coriander leaves

Preparation

- Pressure cook chana with enough water, salt, tea bag, black cardamom and a small cinnamon stick. Cook for 1 whistle in high and for 2 whistles in simmer. ( Perfectly cooked chole shouldn't feel hard when bitten, should be soft and easily press-able with fingers but not be mushy) Allow the air to release by itself. Discard the tea bag, black cardamom and cinnamon. 

- While chana is being cooked, prepare the masala for the chana. Heat enough oil in a kadai. Add finely chopped onions and cook until they change color a little. Add ginger garlic paste and sauté for a minute. Add the chopped tomatoes with little salt and cook until they turn mushy. Now add chana masala, amchoor powder and chilli powder with necessary salt. Cook in low flame for around 5-8 minutes until oil separates. Now add the cooked chana with its water. Add coriander leaves. Give it a boil. Then cook in medium flame until gravy thickens.