I am very fond of Chola or Channa as some call them. Chole Kulche, Chole Bhature, Chole Chaawal…anything is fine, with some fried green chilly and lemon slices, this meal tempts me immediately. Sadly we do not cook it very often as they do not suit my son. In spite of that I am forever finding a new variation to make these. On one of my searches I found this recipe by Sanjeev Kapoor.
The recipe is very simple where these Cholas are made with just one spice. Yes just one spice .Channa Masala! It was hard for me to believe that these would taste good with just that spice, but I gave it a try and trust me found the recipe unbelievably excellent. The gooseberry and the tea leaves add a wonderful colour to the Chole .
These cholas are my Day 3 post for Lentils three ways.
1 cup chickpeas
1 tbsp tea leaves
2-3 dried Indian gooseberry
6 tbsp oil
4-6 green chillies, slit
2 potatoes, boiled, cubed
1 1/2 tsps Chana masala
1 cup tomato purée
Salt to taste
Soak the chickpeas overnight.
Drain and pressure cook them with four cups of water.
Tie a tbsp of tea leaves and gooseberry in a muslin cloth.
Add this bag and salt to the chickpeas and pressure cook for 6-8 whistles, or till the chickpeas are completely soft and cooked.
Drain the chickpeas , reserve the water.
Discard the tea bag.
Heat some oil and fry the cubes to a golden.Keep aside.
Add some more oil to the pan and saute onions and green chillies. Saute till onion is pink.
Add channa masala and saute for another few minutes.
Add the tomato purée and cook till dry.
Add the chickpeas and the reserved water from them.
Simmer and cook for 5-7 minutes.
Serve with fried potato cubes ,onions and green chilly.
These can be enjoyed with Bhaturas, Nan’s, Kulchas and even rice.