
Ingredients
For Soaking
2 cups warm Water, गुनगुना पानी
Salt to taste, नमक स्वादअनुसार
1 ¼ cup Chickpeas, छोले
For Boiling
Soaked Chickpeas, छोले
2 cups Water, पानी
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 Garlic cloves, roughly crushed, लहसुन
¼ inch Ginger, slice, अदरक
1 Green chilli, हरी मिर्च
1 tsp Baking soda, बेकिंग सोडा
2 Dry Byadgi Red Chilli, बेडकी लाल मिर्च
1 Black cardamom, बड़ी इलायची
For Ginger Garlic Paste
4-5 Garlic cloves, लहसुन
1 inch Ginger, roughly slice, अदरक
2 Green chillies, हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Curd Mixture
½ cup Curd, beaten, दही
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
2 tbsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
For Tempering
2-3 tbsp Oil, तेल
2 tbsp Ghee, घी
2 Bay leaf, तेजपत्ता
4-5 Black peppercorns, काली मिर्च के दाने
½ inch Cinnamon stick, दालचीनी
1 Dry red chilli, सुखी लाल मिर्च
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
4 medium size Onion, chopped, प्याज
2 Green chillies (less spicy) हरी मिर्च
2 medium size Tomato, chopped, टमाटर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Prepared Curd Mixture, तैयार किया हुआ दही का मिश्रण
Boiled Chickpeas, छोले
Water, पानी
1 tsp Tender Coriander stems, chopped, धनिया के डंठल
Salt to taste, नमक स्वादअनुसार
1 tbsp Ghee, घी
¼ cup Water, पानी
1 tbsp Coriander leaves, chopped, धनिया पत्ता
½ tsp Black pepper powder, काली मिर्च का पाउडर
For Garnish
¼ inch Ginger, julienned, अदरक
Onion, rings, प्याज
Coriander sprig, धनिया पत्ता
Process
For Soaking
- In a shallow pan, add water, salt to taste. Once it gets warm add the water into a bowl.
- In a bowl, add chickpeas, warm water and let it soak for 30 minutes.
For Boiling
- In a cooker or sauce pot, add soaked chole, water, degi red chili powder, turmeric powder, crushed garlic, green chili, ginger, baking soda and byadgi red chillies, black cardamom.
- Cook it for 5-6 whistles.
For Ginger Garlic Paste
- In a mortar pestle, add garlic, ginger, green chilli, and salt to taste.
- Make a coarse paste and keep it aside for further use.
For Curd Mixture
- In a bowl, add curd, degi red chili powder, coriander powder, turmeric powder and mix well.
- Keep aside for further use.
For Tempering
- In a shallow pan or kadai, add oil, ghee. Once it gets hot, add bay leaf, black peppercorns, cinnamon sticks, dry red chillies and let it splutter well.
- Now, add ginger garlic paste, onions, green chillies.
- Cook it on a slow flame for 30 seconds until light golden in color.
- Now, add tomatoes, pinch of salt, degi red chili powder and sauté well.
- Add curd mixture and mix well and cook on low flame for 2-3 minutes.
- Add water, tender coriander stems, salt to taste and let it cook for 10-15 minutes.
- Add coriander leaves, black pepper powder and mix well.
- Once done transfer it into a serving dish, garnish it with onion rings, ginger juliennes ,coriander sprig.
- Serve hot with bhature, rotis or chapati.