There are many different ways to make chole depending on how you want to serve them. If you want to serve them with rice, you make it soupy, if you want to serve them as a topping, you make them really thick, etc. This recipe is for when you want to serve Chole with Bhature.
Chickpeas (kabuli chane)
Carrom seeds (ajwain)
Red chili powder
Dried fenugreek leaves (kasoori methi)
Dried mango powder
Finely grated ginger
Finely chopped green chilli
1 inch piece
Sliced tomato to garnish
Soak chane overnight.
Boil it in the pressure cooker with 3 cups of water and salt. Once the cooker starts whistling, turn down the heat. Turn it off in 20 minutes. Open the cooker when the steam dies down.
While the chane are boiling, chop the green chili, grate a one-inch piece of ginger, julienne another one-inch piece of the ginger, chop the cilantro, and puree the tomatoes.
Heat oil in a wok. Add carrom seeds. When the seeds puff up, add grated ginger and chopped green chilies. Fry for a couple of minutes.
Lower the heat. Add coriander powder, chili powder, turmeric powder, fenugreek leaves, chana masala, and dried mango powder, and saute for a few seconds. If it starts to burn, turn off the heat and add a few spoons of water.
Once the spices are sauteed, add the pureed tomato and saute for a few minutes on low heat till the oil starts to separate. If it starts to dry up, add half a cup of water from the cooker.
Pour boiled chane with water in the wok and cook for a few minutes on high heat. Add garam masala, mix it up and Chhole for bhature are ready.
Garnish it with chopped cilantro, julienned ginger and tomato slices, and serve it hot.