Chana is the life of Punjabi's, but the said truth is that even Chana(chickpeas)
is not Indian. Originally it is said, somewhere in the Arabian desert the Chana was originated.
But today around 64% production of the chickpeas in the world is done in India.
The whole definition of Chole changes when you visit Amritsar. Because the Amritsari Choles are class apart.
Recipe
Region/ cuisine: Amritsar/ Punjab
Main Ingredients:
For Chole:
1 cup chickpeas soaked overnight, 1 tbsp tea leaves, 2 dried red chilies, 1 inch cinnamon stick, 1 black cardamom, 2 bay leaves.
For Chole Gravy:
4 tbsp ghee, 1 tbsp Mustard Oil, 1 black cardamom, 2 whole red chili, 2 bay leaves, 1 tsp cumin Seeds, 1 tbsp crushed ginger paste, 1 tbsp crushed garlic paste, 2 medium onion finely chopped, ½ tsp turmeric powder, 1.5 tsp coriander powder, 1 tsp red chili powder, Salt to taste, 2 medium tomatoes(chopped), 1.5 tsp garam masala powder, 1 tsp shahi jeera, 3 green chilies(slit), 1 tbsp pomegranate seeds or you can use 1.5 tsp amchur powder, Coriander Leaves for garnish
For Tawa Kulcha:
Maida – 2 cups, Curd – 4 tbsp, Baking powder – 1 tsp, Baking soda – 1 tsp, Salt – 1 tsp, Butter (melted) – 4 tbsp, Water – as required, Chopped coriander – a pinch, Onion seeds (kalonji) – a pinch(optional), Butter – to smear
Process
For Chole:- Add soaked chickpeas in a deep bottomed pan along with enough water to boil the chickpeas. Make a potli of tea leaves, dry red chilies, cinnamon stick, cardamom and bay leaves in a muslin cloth. Add this potli to the pan of boiling chickpeas. Once cooked, discard the potli. Reserve the boiled chickpea along with its stock.
For Chole Gravy:- In a kadhai, heat ghee and mustard oil on high flame. Add black cardamom, whole red chili, bay leaves, cumin seeds and let splutter. Add the ginger garlic paste. Add onions and cook till they turn brown. Once the onions are brown, add turmeric powder, coriander powder and red chilli powder, salt and mix well. Saute for 2-3 minutes. Add tomatoes and cook till they turn soft and pulpy. Add green chilies and saute for a minute. Now add the cooked chickpeas and cook along with the masala for 5 minutes. Mix in garam masala powder and pomegranate seeds(or amchur powder), mix well. Use the reserved stock to adjust consistency and stir. Add in more water if required. Cook on medium high flame until the gravy thickens. Once cooked turn off the flame. Garnish with coriander leaves.
For Tawa Kulcha:- Add maida, curd, baking powder, baking soda, salt, melted butter and some water. Knead like a dough. Rest the dough for at least an hour. Make small dough balls and rest it for another half hour. Roll the dough out, spread some coriander leaves and roll again. Warm the pan on medium heat, make sure the pan is not very hot. Put this onto a nonstick pan. If it sticks use oil. Sprinkle some water around the kulcha and cover the pan with a lid(by doing this, steam will be formed in the pan and will push the dough in the upward direction, which will make it fluffy and soft). Turn it around(cook for less than a minute) and follow the same procedure.
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