chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil
How to make palak chana recipe:
. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.
2 cups soaked chick peas (channa soaked for 15 hours)
1.5 cups soaked Basmati rice (or any long grain rice)
2 medium sized tomatoes (chopped )
1 large carrot chopped optional
¼ tspn. turmeric
4 tbsp. oil
3.5 cups Water
1 star flowers
1/2 tsp. caraway seeds ( shahi jeera)
1 bay leaves
1/2 small nut meg
2 inch cinnamon sticks
1 strand mace
1 tspn biryani masala pow (optional)
fistful of mint leaves
fistful of coriander leaves
1 large onion (chopped)
2 slit green chilies
1 tbspn ginger garlic paste
. Heat pressure cooker, temper the spices in oil, add the ground paste and sauté for 2 to 3 mins.
. Add tomatoes, salt, turmeric and continue to sauté till the tomatoes turn mushy.
. Add soaked channa (chick peas) fry for 2 to 3 mins, pour water(3.5 cups) and let the chana cook fully. Alternately can use cooked chana and reduce the water.
. When the channa is fully cooked, add the soaked rice,biryani masala if using. mix well and pressure cook on a low flame for 1 whistle.
. Alternately can cook the rice until done without pressure cooking
. Serve with onion raita or with a salad.
1 cup Flour (Maida)
1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough
1 cup boiled chole
1 big onion grated
1 tsp Anardana/ pomegranate Seeds
1 tsp giner paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped
2 tsp Ghee
1 small onion
1 small tomato
1 green chilly
1 tsp Chana Masala
1/4 tsp Red Chilly Powder
1 tblsp Oil
How to make chole bhature:
To Make Chole:
. Let’s begin by soaking chole. A night before- clean, wash and soak chole overnight.
. Soaked chole all puffed up.
. Drain soaked chole water and wash it under clean tap water.
. Add chole to a pressure cooker and to cook for nearly 20 minutes or until chole are soft and tender.Keep it aside.
. In a kadhai heat ghee, add onions,green chilly , ginger and garlic paste and saute for 2 minutes on a medium flame. Mix in chopped tomatoes, salt and mix till they are fully blended.
. Cook for 2-3 minutes till tomatoes are soft and tender.
. Mix the spices Turmeric,red chili powder,pomegranate Seeds (or pomegranate powder) and Coriander powder.
. Add 1/4 cup water and bring it to a boil.
. As the oil starts to separate
. Mix in boiled chole.
. And cook for another 4-5 minutes on a medium flame.
. Now add Garam Masala and Chana Masala.Mix it well.
. Bring it to a boil, add chopped Coriander leaves and mix..
. Delicious and mildly flavored chole are ready.
To Make Bhature :
. Soak suji in 1/2 cup water for 15 – 20 minutes to make it soft.
. Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well.
. Then little by little add water and knead a soft dough.
. Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough.
. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 – 3 hrs in a warm place.
. Once it is ready it will be double in size.
. Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
. To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori.
. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.
1. Heat the oil well so that bhaturas do not absorb extra oil and they fluff well.
2. Drain the bahturas on a tissue paper to drain out excess oil.