Wednesday 25 November 2009

Chole( chickpeas in gravy)

Chole-Kabuli chana (white chickpeas ) cooked in a thick punjabi style gravy with aromatic spices. Served with a fluffy fried indian bread called bhatura.

1 can tinned white chickpeas (or 8 oz pre boiled (kabuli chana) white chickpeas)
1 teabag
2 medium ripe tomatoes
½ teaspoon cumin seeds.
1 teaspoon tomato puree
1 tablespoon oil
1 teaspoon salt
1 teaspoon MDH chana masala powder
½ teaspoon chilli powder
½ teaspoon turmeric
¼ teaspoon coriander powder
¼ teaspoon cumin powder
2 green chillies
½ teaspoon ginger paste
½ teaspoon garlic paste
½ teaspoon amchur powder (dried mango)
1 tablespoon chopped fresh coriander for garnish.

1. Skin the tomatoes, remove seeds and blend to a fine puree. Keep aside
2.Place the teabag in 1 pint water and add the chick peas.Simmer for 5 minutes.Drain and keep aside. (This is to give the cooked chole dish its authentic brown colour)
3. Add the oil in a pan and heat.
4. When oil is hot add the cumin seeds and then garlic paste followed by ginger paste.
5. Add the tomato paste and tomato puree. Cook till oil starts to separate from tomatoes.
6. Add salt, chilli powder, cumin powder, coriander powder, turmeric.
7. Add 100 ml water and bring the gravy to boil, add the chickpeas and simmer for 5-10 mins until spices blend in and gravy is thick.
8. Stir in the chana masala powder and amchur powder. Cook for a further two mins.
9. Slit the green chillies and add to the chana masala.
10. Transfer to serving dish and garnish with chopped coriander.

Serve with Bhatura.

Wednesday 18 November 2009


Bhatura - A soft and fluffy Indian fried bread, made from all purpose flour(maida).It is often eaten with a chickpea curry (sabji ) called chole.



450 grams self raising flour –maida (all purpose flour with added baking soda)
4 slices white bread.
½ cup yoghurt
½ cup warm milk
½ teaspoon salt
½ teaspoon sugar
1 tablespoon sunflower oil
Sunflower oil for frying.


1. Remove the crusts from the bread and soak it in the ½ cup milk. Keep aside for 5 minutes.
2. Sieve the self raising flour, add the sugar and salt and mix in.
3. Add the soaked bread, yoghurt and sunflower oil and make a soft dough.
4. Cover the dough with a tea towel and leave in a warm place for 1 hour.

5. Divide the dough into 12 pieces and make small balls.
6. Roll out each ball in to a 5 inch round and approx 3mm thick.
7. Deep fry in oil until golden brown on both sides. Remove and drain on kitchen paper.
Serve bhaturas with Chole (chickpeas)
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