Veggie Foodie

Ingredients:

• 1 cup garbanzo beans (soaked overnight)
• 2 tea bags
• 1/4 tsp baking soda
• 1 tsp salt
• 3 cups water
• 2 tbsp any vegetable oil
• 1 bay leaf
• 1 black / large cardamom
• 2 pod cardamom
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 1 tsp kasuri methi
• 1 medium size onion, finely chopped
• 1 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp amchur
• 1/4 tsp salt
• 1 1/2 cups tomato puree
• 2 tbsp coriander leaves, finely chopped

For tempering

• 1 tbsp ghee
• 2 chilies (slit)
• 1/4 tsp turmeric powder
• 1/4 tsp chili powder
• 1/4 tsp garam masala

Method:

1. Soak 1 cup garbanzo beans overnight
2. Put the garbanzo beans in a pressure cooker / Instant Pot. Add 2 tea bags, 1/4 tsp baking soda, 1 tsp salt and 3 cup water. If you do not have tea bags, prepare tea decoction and add to the cooker
3. Pressure cook for 5 whistles. If using Instant Pot, cook under pressure for 30-35 minutes
4. After the pressure releases, open the cooker, discard the tea bags and keep aside the cooked beans / chole
5. Put a cooking pan on medium heat. Add 2 tbsp oil and when the oil is hot add 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin. When cumin seeds start crackling add 1 tsp kasuri methi and sauté on low heat for 3-4 seconds
6. Add 1 finely chopped onion, 1 tbsp ginger garlic paste and sauté until onions turn golden brown (5-6 minutes)
7. Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 tsp amchur powder and 1/4 tsp salt and sauté on low flame until the spices turn aromatic (5-10 seconds)
8. Add 1 1/2 cups tomato puree and sauté until the oil separates (5-6 minutes). To prepare tomato puree, blend 3 ripe tomatoes in a blender without adding water
9. Add chole / cooked garbanzo beans and mix well. Adjust consistency by adding water if required
10. Cover and simmer for 10 minutes, or until the beans absorbs all the flavors

Tempering

1. Heat 1 tbsp ghee in a small pan
2. Add 2 chilies, 1/4 tsp turmeric, 1/4 tsp chili powder and 1/4 tsp garam masala
3. Sauté on low flame without burning the spices, for 3-4 seconds
4. Pour the tempering over the chole masala, add 2 tbsp chopped coriander leaves and mix well
5. Enjoy with any Indian bread and sliced onions on the side!

Serves: 4-5

Inspiration source:

Hebbars Kitchen

(1) hotel style balloon shaped chole bhature recipe – with tips & tricks | punjabi chana bhatura recipe – YouTube

chole bhature recipe | chhole bhature | chana bhatura | chola batura (hebbarskitchen.com)