Chole Masala | Chana Masala Recipe- For Chapathi, Poori, Roti, Batura

This is one of the easiest recipes which I make for chapathi. Soak the chana over night - grind the ingredients – cook with masalas and its done. That’s it!!! The most awesome side dish is ready. 

Here I have a trick for getting the gravy with the right consistency. Some people get the gravy in a flowing consistency and some will get it very thick. And the trick to get it right is, just add the coarsely ground paste of the chick pea and u will get the gravy perfectly. 

This can be served either with chapathi or poori. I make poori very rarely since it consumes lots and lots of oil. But once in a blue moon it is accepted. It tastes heaven with batura, when served along with sliced onions sprinkled on top of it. 

Preparation time: 15 minutes

Cooking time :15-20 minutes

Ingredients

1 ½ cups of chick pea/garbanzo beans/Bengal gram

1 onion

½ tsp ginger-garlic paste

2 tomatoes

1 tsp chilli powder

1½ tsp coriander powder

½ tsp turmeric powder

¾ tsp garam masala/chana masala powder

2 cups of water

1tbsp oil

Coriander leaves (to garnish)

How to make it

• Soak the chick pea with 2-3 cups of water for 8 hours or overnight. Then pressure-cook it for 3-4 whistles with a pinch of salt.

• Take a handful of cooked chick pea and crush it in a blender coarsely. Keep aside.
• Separately grind onions and tomatoes into a smooth paste.
• In a wok heat oil and fry the onion-paste. Cook till the raw smell leaves.

• Follow adding ginger-garlic paste and cook further.

• Cook the mashed tomatoes for about 5-7 minutes.

• Now add the masalas (chilli powder,coriander powder and turmeric powder). Add water to it. Allow it to cook for some time.

• Once the water starts boiling, add the cooked chick pea to it. Mix well.

• Finally add the crushed chick pea and garam masala. Stir well.

• Garnish with coriander leaves and serve with roti/naan with some sliced onions sprinkled on top.

Notes:

1. Preserve the water which is used to cook the chick pea and use it in the gravy.
2. I used garam masala and I don’t find any difference in the taste.
3. Don’t grind the chick pea into a smooth paste and don’t ever add water for grinding.