In This article Explained unique and easy way to make delicious Chole (Chickpea curry) that pairs perfectly with rice, chapati, puri, or paratha.
It features a special Maharashtrian twist using a tea powder sachet for color and depth.
Preparation
Soaking: Soak 250g of chickpeas (Chole) overnight (or for at least 8 hours).
Washing: Clean the soaked chickpeas thoroughly before cooking.
Cooking Instructions
1. Pressure Cooking
Add the following ingredients into a pressure cooker:
Soaked chickpeas.
Chopped Tomatoes and Onions.
Whole Spices: Bay leaf (Palav ele), Cinnamon (Dalchini), Cardamom (Yelakki), Black pepper (Kalu menasu), and Cloves (Lavanga).
1 tbsp Ginger-Garlic paste.
Salt to taste.
The Secret Ingredient: Take 2 tsp of regular tea powder, tie it tightly in a small cotton cloth (potli), and place it in the cooker. This gives the Chole its classic dark color and unique flavor.
A pinch of Turmeric and 1/4 tsp Baking Soda (to ensure the chickpeas become soft and tender).
Add enough water and pressure cook for 4-5 whistles.
2. Adjusting the Base
Once cooked, remove the tea powder cloth sachet.
Check the consistency. If too dry, add some hot water (do not use cold water at this stage).
Mashing: Lightly mash some of the chickpeas with a spoon. This helps thicken the gravy and enhances the flavor.
3. Adding Masalas
Add the following spice powders and simmer for 5 minutes on low flame:
Red Chili powder.
Turmeric (if needed) and Coriander (Dhania) powder.
Amchur powder (Dry Mango powder) for tanginess.
Garam Masala.
1 tsp Kasuri Methi (rubbed between palms).
Freshly chopped coriander leaves.
4. The Final Tempering (Tadka)
Heat oil in a small pan and add:
Mustard seeds (Sasive) and Cumin seeds (Jeerige).
Asafoetida (Hing).
Slit Green Chilies.
Ginger juliennes (thinly sliced ginger).
Turn off the heat and add a little Red Chili powder for color.
Pour this hot tempering over the Chole curry.
Serving Suggestions
This Chole is highly versatile and can be served with:
Rice or Pulao
Chapati or Roti
Puri (the classic combo)
Paratha or Dosa
Healthy Palak (Spinach) and Curd Recipe for Vegetarian
In This article provides a detailed guide on making crispy, street-style onion samosas (often called “Pocket Samosas”) at home. It focuses on achieving a perfectly crunchy exterior and a flavorful onion stuffing, ideal for tea-time snacks or special occasions like Ramzan. Ingredients For the Stuffing: Onions: 6 medium-sized, finely chopped (let them air-dry for 10…
Continue Reading Easy Street-Style Onion Samosa (Pocket Samosa) Recipe
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis. 1. Chunky Green & Red Chili Garlic Chutney Best for: Immediate consumption with fresh rotis. Ingredients: Large green and red chilies (less spicy variety) Garlic cloves Fenugreek…
Continue Reading 3 Types of Garlic Chutneys and Bajra Roti Recipe
Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal. In This article Explained how to prepare a classic, creamy version of this delicacy. Ingredients Vegetables (Chopped into long pieces) Bitter Gourd (Ucche): 2 medium Potato (Alu): 2 medium Raw Papaya (Pepe): 1 cup Raw Banana (Kanchakala): 1…
In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables. Ingredients Oats: 1 cup (Rolled or Instant) Besan (Gram Flour): 2-3 tbsp (for binding) Curd (Yogurt): 1/4 cup Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots. Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt. Herbs: Fresh…
In This article Explained how to make a refreshing, colorful, and delicious Falooda/Fruit Custard at home. It combines the creaminess of custard with the texture of vermicelli (sevai) and fresh fruits. Ingredients For the Base: Milk: 500ml (Full fat preferred) Vermicelli (Shavige): As per requirement Ghee: 2 tsp Sugar: 1/2 cup (adjust to taste) Custard…
“Mohabbat Ka Sharbat” is a famous refreshing summer drink traditionally made with milk, watermelon, and rose syrup. This version adds jelly and chia seeds for extra texture and cooling benefits. Ingredients For the Base & Toppings: Milk: Boiled and chilled (room temperature or cold). Watermelon: Some finely chopped, others scooped into small balls. Rose Syrup…
Continue Reading Mohabbat Ka Sharbat (Summer Refreshment) Recipe