Also known as Chana Masala, this dish is a popular breakfast dish from the northern region of Punjab. It is loaded with protein and masala, and paired with warm, crispy, fried poori, is truly irresistable!
Makes 4 servings
1 cup dry garbanzo beans (or 4 cans)
1 1/2 large red onion
1 medium russet potato
1 green chili
2 medium tomatoes
10 cloves garlic
2 2-inch ginger pieces
(optional) 2 bay leaves
1 whole green cardamom
1/2 cup fresh mint leaves
1/2 cup cilantro
1 tbsp ghee (clarified butter) or oil of your choice
5 tsp MDH Chana Masala
1 tbsp turmeric
1 tbsp red chili powder
1 tbsp amchur (dried mango powder)
Soak the chana overnight or at least 8 hours in 4 cups of water.
Peel and chop the potato into square pieces.
In an InstantPot or pressure cooker, add the soaked chana and water, potato, bay leaves, cardamom, turmeric, and 2 tsp salt. Cook it for 8-10 minutes in a pressure cooker or for the recommended time in your InstantPot. Let cool naturally without releasing steam.
Finely mince one of the ginger pieces, green chili, and garlic. Chop one onion and tomatoes.
In a 3-quart or larger pan, melt the ghee or add the oil. On low heat, add onions and saute for 2 minutes. Add the ginger, garlic, and chili.
Add MDH Channa Masala powder and stir. Add chopped tomatoes. Cover and simmer for 2 minutes.
Add the contents of the pressure cooker (including the water) to the pan. Add salt if necessary. Add 1/4 cup cilantro and 1/4 cup mint. Add amchur and red chili powder.
Bring to boil, then simmer for 5-10 minutes.
While it boils, slice the remaining ginger and onion into thin strips. Sprinkle salt and squeeze some lemon juice on them. Slice the remaining lemon for garnishing.
Serve chole hot topped with the ginger and onion strips, cilantro, mint, and a slice of lemon.
Makes ~10 pooris (but feel free to double :)
1 cup wheat flour
1/2 tsp salt
1 tbsp oil
1/4 cup water
3 cups oil for frying
Mix the flour, salt, and oil well. Add water and knead into a dough. Cover and let sit for at least 10 minutes.
Lightly oil your hands to avoid the dough sticking. Knead the dough and make 10 parts. Gently roll each part between your palms, applying light pressure. Flatten each of the 10 balls.
Lightly oil a rolling pin and base. With light pressure, use the rolling pin to evenly roll out each ball from the center out. Try to make them circular, and not too thin or too thick! If you mess up, you can always pick up all the dough, make a ball again, and re-roll!
In a frying pan, heat the oil on medium-high heat. Drop a small piece of the dough to check if the oil is hot enough -- it should rise up immediately.
Gently slide the poori in from the side of the frying pan. Watch it puff! Turn and cook on the other side until golden-brown. Remove it from the pan and place on a paper towel to remove excess oil residue.
Repeat for the remaining poori and enjoy them hot with your chole!