today i would discuss cooking chhole.not the one that goes with bhature,havent thought of making that.it takes unbearable quantity of oil and mehnat to cook an average bhature.it gotta be spicy,a lot of spices mixed up etc...lets just eat those once in a spring...somewhere outdoors,with a pretty girl,a big fan of chhole bhature maybe......
coming to the recipe of chhole,that can be served with roti or rice.lets take a couple of potatoes.three onions.three tomatoes.and chhole.most important however is that,if you wanna eat chhole today,you would have to start preparing 12 hours before,atleast!! chhole has to be soaked in water for that much of duration or more before really getting set to eat a good,soft,tasty one.we would also need,a mix of spices.chhole masala/chana masala,half a tea spoon chilli powder,half a tea spoon dhania,half a tea spoon garam masala,jeera and turmeric.salt ofcourse.
assuming that,chhole has been soaked well in water,we begin cooking now.lets wash the chhole a little before putting it into the pressure cooker.now lets put chhole in the cooker.add water, 1.5 times of chhole.add a full spoon salt(add to taste).add a tea spoon of turmeric powder.if you wanna mix a couple of potatoes too,put them as well in the cooker,after properly washing and peeling off its skin.all set,everything in cooker,lets now turn on the furnace.
on full flame,let the first whistle blow.then,put the flame at little higher than the lowest,say slightly lesser than medium and let the cooker and flame go on for next 35 minutes(by watch).
after its done,take potato out of the cooker and cut them into 4 pieces each.now lets,put out kadahi on the furnace.pour 3 spoon of oil and heat it.oil heats pretty fast,you see many a times oils are used to heat other things :P (out of context)...yeah,so once oild is heated,put two pinch jeera in the oil.let it crack,say 5 seconds.put tejpatta in the oil.put lal mirch in the oil.and let them burst into pieces and crack themselves for say 10 seconds.then put the onion,you have kept ready(ofcourse,you must already have sliced the onions and tomatoes into small pieces in those 35 minutes,or else you are a lazy cook(hehe..lets not be conclusive,sorry)...so next up,fry the onion untill golden brown,fry on high flame.once golden brown,put in the tomatoes.fry for 10 seconds.add salt,1 spoon(add to taste).add ginger garlic paste,1.5 tea spoon.add a tea spoon chana masala/chhole masala.add half tea sppon each of lal mirch,dhania powder,garam masala(i added quarter of chicken masala too).all this done,fry it for 2 minutes on high flame.then pour half a cup of water and fry on medium flame for 6-8 minutes.transfer the chhole from the cooker to the kadahi(along with the yellowish water you must be seeing).mix everything in the kadahi well.add the potatoes too.add 1.5 spoon more of chhole masala/chana masala.add a teaspoon of salt.mix it again.all this was done on high flame.now,bring he flame back to medium and cover the kadahi.this goes on for 5 minutes and add a cup of water more.cover back the kadahi.let it cook itself over next ten minutes.dont sleep.keep remixing stuff every 2-3 minutes.now that 15 minutes have passed,remove the cover,check it out,taste the saltness etc.all perfect!!cool...
go ahead and add a cup of water more.next five minutes,let it get cooked on highest flame.once you see,its evaporating and the bubbles coming up as a result.turn the furnace off.chhole is basically ready.if you gonna eat yourself with your best buddy or girl friend.if you have guests,you could decorate it over with some properly washed dhania ka patta.its done.
this chhole is awesome with chawal.this chhole is also awesome with roti.this chhole is gonna be just awesome.........
god bless ya.love.....
coming to the recipe of chhole,that can be served with roti or rice.lets take a couple of potatoes.three onions.three tomatoes.and chhole.most important however is that,if you wanna eat chhole today,you would have to start preparing 12 hours before,atleast!! chhole has to be soaked in water for that much of duration or more before really getting set to eat a good,soft,tasty one.we would also need,a mix of spices.chhole masala/chana masala,half a tea spoon chilli powder,half a tea spoon dhania,half a tea spoon garam masala,jeera and turmeric.salt ofcourse.
assuming that,chhole has been soaked well in water,we begin cooking now.lets wash the chhole a little before putting it into the pressure cooker.now lets put chhole in the cooker.add water, 1.5 times of chhole.add a full spoon salt(add to taste).add a tea spoon of turmeric powder.if you wanna mix a couple of potatoes too,put them as well in the cooker,after properly washing and peeling off its skin.all set,everything in cooker,lets now turn on the furnace.
on full flame,let the first whistle blow.then,put the flame at little higher than the lowest,say slightly lesser than medium and let the cooker and flame go on for next 35 minutes(by watch).
after its done,take potato out of the cooker and cut them into 4 pieces each.now lets,put out kadahi on the furnace.pour 3 spoon of oil and heat it.oil heats pretty fast,you see many a times oils are used to heat other things :P (out of context)...yeah,so once oild is heated,put two pinch jeera in the oil.let it crack,say 5 seconds.put tejpatta in the oil.put lal mirch in the oil.and let them burst into pieces and crack themselves for say 10 seconds.then put the onion,you have kept ready(ofcourse,you must already have sliced the onions and tomatoes into small pieces in those 35 minutes,or else you are a lazy cook(hehe..lets not be conclusive,sorry)...so next up,fry the onion untill golden brown,fry on high flame.once golden brown,put in the tomatoes.fry for 10 seconds.add salt,1 spoon(add to taste).add ginger garlic paste,1.5 tea spoon.add a tea spoon chana masala/chhole masala.add half tea sppon each of lal mirch,dhania powder,garam masala(i added quarter of chicken masala too).all this done,fry it for 2 minutes on high flame.then pour half a cup of water and fry on medium flame for 6-8 minutes.transfer the chhole from the cooker to the kadahi(along with the yellowish water you must be seeing).mix everything in the kadahi well.add the potatoes too.add 1.5 spoon more of chhole masala/chana masala.add a teaspoon of salt.mix it again.all this was done on high flame.now,bring he flame back to medium and cover the kadahi.this goes on for 5 minutes and add a cup of water more.cover back the kadahi.let it cook itself over next ten minutes.dont sleep.keep remixing stuff every 2-3 minutes.now that 15 minutes have passed,remove the cover,check it out,taste the saltness etc.all perfect!!cool...
go ahead and add a cup of water more.next five minutes,let it get cooked on highest flame.once you see,its evaporating and the bubbles coming up as a result.turn the furnace off.chhole is basically ready.if you gonna eat yourself with your best buddy or girl friend.if you have guests,you could decorate it over with some properly washed dhania ka patta.its done.
this chhole is awesome with chawal.this chhole is also awesome with roti.this chhole is gonna be just awesome.........
god bless ya.love.....
