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Chop onion and tomato roughly for grinding. Then measure and keep other ingredients also, for grinding. Now chop onion finely, slit green chilli and arrange all the other ingredients for the gravy.
Soak chole in water for minimum 8 hours or overnight. Then rinse well, add salt, 2.5 cups of water and pressure cook it for 5 whistles. In a pan, pour 1/2 tbsp of oil, add roughly chopped onion and tomato. Saute till onion turn translucent and tomato turns mushy.
Add turmeric powder, chilli powder, coriander powder and give a quick stir. Then add ginger - garlic paste and saute till the raw smell leaves. Let it cool down.
Transfer the sauted items to a mixer and grind it to a smooth paste, by pouring little water. Heat 1 tbsp of oil in a pan, add onion, green chilli and saute well. Then add jeera, bay leaf, cinnamon, cloves cardamom and pepper corns. Roast till nice smell wafts but don't burn it.
Pour the grinded paste and add garam masala powder.
Now add amchur powder and required salt.
Add pressure cooked chole and mix everything well. I didn't drain the water in the chole, if you want the gravy to be thick, drain the water and go ahead. Cook covered for 7 to 8 minutes in low flame until the oil separates. Garnish with coriander leaves and serve it after 1 hour, so the masala and chole blend well.Serve this chole bhatura recipe with phulka.