Maharastrian Style Chole (Chickpeas) Recipe:
The Punjabi Chole cooked in a Maharashtrian kitchen with regional spices for a spicier twist.
We all eat Punjabi Chole on and off in Parties/ Marriages/ Get-togethers. Today we will see the Punjabi Chole Maharashtrian style. Since the Maharashtrians prefer less oil but more spice, the traditional Chole gets a twist and gives a real piping hot and spicy dish ready to be served.
Ingredients (Serves 4):
- kabuli chana (white chick peas) 500 gms
- 1 tsp cumin seeds (jeera)
- 2 onions finely chopped
- Thumb long ginger chopped
- 2 Grated cloves of garlic chopped
- 2 tsp chole masala
- 2 tsp chilli powder
- 2 Tblspn Tomato Puree
- 1/2 tsp turmeric powder
- 1 Tblspn Ghati Masala / Kandaa Lasun Masala
- 1 Tamalpatra
- 5-6 Black pepper full
- 3-4 cloves
- 2 Black Cardamom
- 1 tbsp coriander (dhania) powder
- 1 tsp cumin seeds (jeera) powder
- oil as per need
- salt as per taste
- Soak Kabuli Chana overnight or 10 hours. Drain water.
- Take the chana in a cooker and add the khada garam masala and Jeera.
- Pressure cook for 3 whistles. Let pressure go off and keep aside
- In a large wok heat oil and fry onion till translucent.
- Add all the remaining spices except the Ghati Masala / Kanda Lasun Masala and stir well to make a thick paste. Once the paste starts leaving oil, its cooked.
- Add the entire content of the pressure cooker in the wok and stir.
- Add and adjust salt as per taste.
- Keep it on a high flame for a single boil and add the Ghati Masala on top and switch off the gas.
- You can make thick or thin gravy based on your need to eat.
- Suits well with Onion rice or plain rice if medium gravy.Will go well with Bhature/Puri/Bread if thick Gravy.
Dos and Don’ts:
- Don’t go overboard with the Ghati Masala, it is too spicy. Alternatively add powdered Bhut Jolokia / Naga Jolokia which will also give the spice needed but don’t add more than ½ teaspoon of the worlds spiciest chili.
You may also like;