How To Make Lip-Smacking Punjabi Chhole Masala And Bhature?

Chhole Masala or Chana Masala is famous Punjabi dishes which are served traditionally with Bhature but are also liked with Rice, Roti and Parantha. This dish is easy to cook, filling and nutritious; it also tastes very smooth to almost everyone's liking.

To make typically Punjabi Chhole Masala is not complex, all one needs to take care of is that white Chickpeas neither get too cooked or remain under cooked and contain just right quantity of gravy. To make Chhole Masala take 1 cup White Chickpeas and soak them overnight in two-three glasses of water. Take one tea bag or one teaspoon tea leaves tied in a muslin cloth, one finely chopped Onion, half teaspoon Cumin seeds, half inch piece of grated Ginger, 2 Cloves of garlic, 2 teaspoon Chhole Masala or Majithia Chhole Masala Powder, 2 teaspoon Mango powder, 2 teaspoon of Red Chili, one-forth teaspoon of Turmeric powder, 1 tablespoon of Coriander powder, 1 teaspoon of Cumin seeds, 2 tablespoon of oil and salt to taste.

Take White Chickpeas soaked overnight in water, add one more glass of water and keep in pressure cooker to cook with teabag, allow them to stay till three whistles then take off the cooker, let it sit with lid on. Heat a frying pan and add oil to it, add Cumin seeds and when seeds start to crackle add Onion, Ginger and Garlic and saut�© for few minutes till these change their color and become dark. Add Chhole Masala Powder, Mango powder, Coriander, Chili, Turmeric, Cumin powder and salt and saut�© for few more minutes. Now add White Chickpeas and a cup of water, simmer for 10-15 minutes. Chhole Masala is ready to be served. If you want to serve them in typical Punjabi style serve Bhature along with this.

To cook Bhature take half cup plain flour, half cup of boiled and mashed potatoes, 1 and half teaspoon of oil and salt to taste. Add all of these and knead the mixture till it becomes completely smooth. Cover it with a muslin cloth and let it sit for 10-15 minutes. Divide this into four equal parts; roll them with a roll-bar and deep fry in oil. Flip and fry these till they puff-up and become light brown. Now you can serve smacking Chhole Masala with delectable Bhature. Garnish Chhole with freshly sliced Onion and few wedges of Lemon. For more variety you can also serve Chutney of Mint leaves or Raita, Curd or Rice.

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Keywords: punjabi chhole masala, make punjabi chhole masala, how to make chhole masala

By: Maarten Fargiano

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