One of the most popular lentil dishes originated from Punjab and cooked with President Butter.
2 to 3
To cook chana
- - 1 cup dried white chickpeas ( Chole or Kabuli Chana)
- - 2 cups of water
Grind into Paste
- - 1 medium Onion roughly chopped
- - ½ inch Ginger
- - 2 cloves Garlic
- - 1 Green Chilli
- - 2 medium Tomato roughly chopped
For Chole gravy
- - 2 tablespoon President Butter
- - 2 tablespoon Oil
- - 1 teaspoon Cumin seeds, Coriander powder, Cumin powder
- - 1 inch Cinnamon stick
- - 2 Cloves
- - 2 Green Cardamoms
- - Salt to taste
- - ¼ teaspoon Turmeric powder
- - 1 ½ teaspoon Red Chilli powder
- - ½ teaspoon Chole Masala or Garam Masala
- - 1 teaspoon of Dried Mango powder
- - 1 teaspoon of Dried Pomegranate seed powder
- - 2 tablespoon Coriander leaves finely chopped
- - 2 cups maida
- - ½ teaspoon yeast, dissolved for 10 minutes in lukewarm water
- - ½ cup whole wheat flour
- - A pinch of salt
- - Water to knead
- - Oil for frying
Preparing and cooking chana
- 1. Wash the dried chickpeas under running water and soak them in adequate water for at least 8 hours or overnight.
- 2. Discard the soaking water. Take the chickpeas into the pressure cooker and add fresh 2 cups of water.
- 3. Cook for 2 whistles on High, then 15 minutes on low heat or till the chickpeas are cooked and soft.
- 4. Let the pressure cooker cool down and in the meantime, make smooth paste from onion, ginger, garlic, green chilli and tomato.
- 1. Heat the Oil in pan on medium heat. Once hot add cumin seeds and let them sizzle.
- 2. Then saute in whole spices (cinnamon stick,cloves, cardamom) for a minute.
- 3. Then add prepared paste along with salt. Do stir in between and let it cook till all moisture evaporates.
- 4. Add all spice powders, mix it well and cook for a minute.
- 5. Add water as per your liking gravy consistency and bring it to boli. Add boiled chickpeas and mix it well.
- 6. Let it simmer for 6-7 minutes.
- 7. Add chopped Coriander leaves and mix it well.
- 8. Turn off the stove, add President Butter and cover the pan.
For the Bhaturas
- 1. Knead the whole wheat flour, maida and salt together with adequate amount of water.
- 2. Sprinkle the yeast on top. Leave it for 2-3 minutes for the yeast to work.
- 3. Divide it into equal portions. Roll on in an oval or round shape.
- 4. Deep fry till it turns golden brown and serve it hot.