8 February, 2016
Maharashtrian Chole Recipe
Preparation time – 15 mins
Cooking time – 45 mins
Recipe type – main
Serve – 3-4
Measurement cup used 1 cup = 220 ml
Kabuli chana/chick peas – 1 cup
Onion – 1 medium (sliced)
Tomato – 1 medium (make paste)
Red chilly powder – 1-2 tsp
kashmiri red chilly powder – ½ tsp for color (optional)
Coriander powder – 1 tsp
Turmeric – 1 tsp
Garam masala – ½ to 1 tsp
Oil – 4-5 tbsp (adjust accordingly)
Water – 2 ½ cups to 3 cups (approximately)
salt – as per taste
fresh coriander leaves – 2 tbsp
Whole garam masala
Cumin /jeera – 1 tsp
Bay leaf – 1
Cinnamon – 1 inch
Green cardamon/elaichi – 1-2
Black cardamon – 1
For making Paste
Onion- 1 medium (roughly chopped)
Garlic clove – 5-6
Ginger – 1 inch
Coconut – 2 tbsp grated (dry roast)
Wash chana properly with water.
Soak them in enough water for about 8 hours to over night.
Now take chana in a pressure cooker add 1 ½ cup of water and salt.
Cook them for 18-20 whistle or after 1 whistle cook chana over simmer for about 10 mins. Chana should be cooked well and soft.
Let pressure settle down on its own and keep them aside.
For making paste
In a kadai dry roast grated coconut till they turn medium brown.
In a blender take roughly chopped onion, garlic, ginger and roasted coconut.
Make fine paste without adding water. Keep aside.
Heat oil in a kadai add ingredients under ‘whole garam masala’ let them splutter.
Add 1 medium sliced onion, fry till it’s turn light brown.
Add grinded paste, red chilly powder, coriander powder, turmeric,salt and kashmiri red chilly powder (if adding).
Fry till oil separates form the masala.
Add tomato paste, fry for 2 minutes nicely over medium flame or till oil separates from the masala.
Note – masala should fry nicely to avoid raw smell.
Add boiled chana (with cooked water) and 1 to 1 ½ cup of water.
Adjust salt and bring them to boil over high flame.
When the gravy starts boiling simmer the flame and cook chana for about 5 -7 mins. If needed stir in between.
This will help chana to absorb all flavours off masala.
Finely add chopped coriander leaves and turn off the flame.
Serve hot with chapati, tandoori roti, puri or rice.
Soak chana in sufficient water for 8 hours
Add water and salt, pressure cook
After pressure cook
Dry roast grated coconut
Till light brown
Grind onion, garlic, ginger and roast coconut
Make paste without adding water
These are the whole spices
Heat oil add whole spices
Add sliced onion, fry till light brown
Add grinded paste, red chilly, kashmiri red chilly, turmeric, coriander and garam masala powder
Fry till oil separates
Add tomato paste
Fry till masala turn dry and oil separates
Add cooked chana along with water
Let it cook at simmer for about 5-7 mins
Add chopped coriander and turn off the heat
Chole is ready