Happy Cooking: Chickpeas- CHOOLAY / CHOLE`....Indian Masala.

Chickpeas: Choolay/Chole`, a legume is enjoyed in the Middle East, South America and the Indian Peninsula. It can be prepared in a variety of ways and recipe is International. In our Country alone, this one item has more than a dozen ways of preparation. However, the most liked recipe is the one which is attributed to Punjab and the North West frontier. So strong is the liking, that the Chickpea is often named as ‘KABULI CHANNA’. Here, I have attempted to list the preparation of the CHOOLAY-BHATTUREY variety. This, one is the most consumed, all over India.

For TWO SERVINGS, you would require:

1) Chickpeas-Chole` (big variety)……….…150 gm, soaked overnight.

2) Onion diced………………………….…..01 cup.

3) Paste of…………………………….…….02 fresh green Chili, 03 tsp fresh Coriander, 06-08 pods 0f Garlic & 20 gm Ginger.

4) Tomato diced……………………….……01 cup.

5) Powder / Grind……………………….…..02” Cinnamon, 08-10 Peppercorns, 02 tsp Cumin, 02 tsp Carom seeds, 03-05 green Cardamom

6) Cloves………………………………….…04-06 pcs.

7) Garam Masala /Branded Chole` Masala….01 1/2 tsp.

8) Dry Masala powder……………………….01 tsp - Red Chili, ½ tsp Turmeric & 02 tsp Coriander.

9) Salt…………………………………………to taste.

10) Tea Bag…………………………………….01

11) Juice of 01 Lime/lemon.

12) Fresh green Chili……………………………04 full and stemmed, deep fried in hot Oil for ½ minute.

13) Cooking Oil…………………………………as required.

14) Soy sauce………………………………….02 tsp.

METHOD

a. Boil the Chickpeas in pressure cooker with enough water to drown the Chole`. Sprinkle a little Salt and throw in the tea bag. After 03 to 04 whistles remove from stove and after cooling, open the lid and let the steam out.

b. In a wok or kadai, pour in 50 ml Oil and on heating, put in the green paste and fry till golden brown.

c. Add all but 02 tsp of the diced Onion & fry. When transparent, remove 03 Tsp of boiled Chole` and put in with the Onion and mash to make a complete past of it and keep frying till the Onions start to get brown.

d. Sprinkle in all the ground Masala stir fry, till the masala starts to brown. Pour in half of Soy sauce and mix well.

e. Keep adding the Chole` water little at a time to avoid the masala to stick to the bottom.

f. Now remove the Chole from the cooker and put it in the wok. Keep the Chole` water to use for curry.

g. Stir fry the Chole` for 02 minutes and sprinkle the dry Masala and adjust the Salt. Add all of the Tomato except 02 spoons.

h. Pour in the remaining Soy sauce and stir fry the mixture to completely blend. Keep adding Chole` water to ensure that the mixture cooks, does not burn and stick to the bottom.

i. Keep stirring the mixture to blend in to ensure an almost dry preparation. Pour in the Lime juice as per taste.

j. Remove to serving platter/dish, garnish with the kept aside fried green Chili, Onion and diced tomato.

Serve with hot Bhatturey or Poori

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