छोले मसाला फटाफट बिना भिगोए बनाएँ छोले Chana / Chhole Masala no soaking recipe

If you get that sudden craving for Chole, but want to skip the hard part, then don't miss this video.. :)

40-45 minutes
2-4
Indian
छोले मसाला फटाफट बिना भिगोए बनाएँ छोले Chana / Chhole Masala no soaking recipe Recipe - Ranveer Brar

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.

 

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