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My earliest memories of Chole Bhature is of the one I ate during my college years at a popular eatery at the Chandigarh Secretariat.
I discovered that the chick peas and spices were simmered together for hours resulting in a delicacy that many relish even today!The typical colour derived is by adding tea leaves to the dish and cooking in an iron pot.

My version however, is ready in minutes and is as delicious.
As mentioned earlier Chole and Bhature are the inseparable duo.Chole can also be eaten with rice or any kind of roti or naan.

For the Chole you will need:
  • Chick peas (Kabuli chana)-2cups.Boiled after being soaked overnight or you may use ready to eat canned chick peas instead.
  • Boiled potato-1 medium sized
  • Onions chopped-2 medium sized
  • Tomatoes chopped-2 medium sized
  • Ginger finely chopped-1"
  • Chopped green chillies-1tsp
  • Turmeric powder-1/2tsp
  • Red Chilli powder-1/2tsp
  • Dhania(corriander)powder-1tsp
  • Chana masala(any brand)-2tbsp
  • Tamrind pulp-1tsp(this can be substituted with amchur powder)
  • 1 tea bag or 1tsp tea leaves, tied in a muslin cloth -(optional)
  • Salt-to taste
  • Oil-3tbsp
For garnish:
  • Chopped corriander leaves-2tbsp
  • Onion rings
  • Lemon wedges
Heat oil in a pan.
Add onions and salt and saute till light brown.

Add the chopped ginger and green chillies and saute well.
Add the tomatoes and saute till they get mashed.
Add the chilli,turmeric and corriander powder and saute till the raw smell goes away.

Add the chickpeas and a cup of water and let it boil for about 3 mins.
Now add the tamarind pulp and the Chana masala.You can reduce or increase the quantity of it to suit your taste.
Close the lid and let ir boil for another 3 mins till it reaches the desired consistancy.

I like the Chole to be semi-gravy.
Garnish with chopped corriander leaves ,onion rings .
Serve hot with a dash of lemon juice on it along Bhature and pickles


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