Chole masala for multigrain Atta poori
Chole and poori a classic combo from North Indian cuisine. Basically Chole and poori are kids favourite. Even elders love to have them. Chole and poori can be served together either for breakfast or lunch/dinner. The combo is a ever green hit for birthday treats and kitty parties too. In this recipe to prepare Chole I’ve used both kabuli Chana(white chickpeas) and Kala Chana(Brown chickpeas). Both are highly nutritious with rich in protein content. Pooris I’ve made with multigrain atta(Store-brought). The taste is almost similar to wheat flour pooris. Here I present Chole as an accompaniment for multigrain atta poori along with freshly cut papaya. Njoy Cooking, Serving n Savoring!
Ingredients:
Kabuli Chana: half cup
Kala Chana: half cup
(Quantities can be roughly adjusted)
Onion: 2 nos.
Tomatoes: 2 nos.
Cumin seeds: 1 tsp
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Chole masala powder: 2 tsp
Coriander leaves: few
Salt: As required
Oil: 2 tbsp
Method of preparation:
1. Take equal quantities of both black chicks and white chickpeas.
2. Rinse thoroughly and soak in water for overnight or 8-9 hrs. I made it for breakfast so soaked the previous night.
3. After soaking drain the water and keep in fresh water.
4. Now take a kadai, put oil and put cumin seeds.
5. When they crackle add chopped onions. Fry them on low to medium flame. Add a pinch of salt.
6. When onions turn into translucent add ginger garlic paste. Fry the ginger garlic paste till the raw smell goes.
7. Now add finely chopped tomatoes and mix well.
8. Keep the lid and cook on low flame till we get uniform mixture.
9. Meanwhile take a small pressure cooker and pour water along with chickpeas and cook on low flame for 20-25 minutes. Allow to get 3/4 whistles. Switch off the flame.
10. Open the lid once the pressure settles down.
11. When the tomato mixture is cooked add Chole masala, coriander powder, cumin powder and finel chopped coriander leaves. Mix well and cook for two more minutes.
12. Now transfer the cooked Chana along with water onto the fried onion and tomato mixture. From the cooked Chana take some quantity and mash well so that we get the right consistency for the gravy.
13. If required add half cup of water. Add required of salt too.
14. Mix thoroughly and cook on low flame till the gravy consistency is achieved.
15. Transfer the Chole masala onto a serving bowl, garnish with coriander leaves and serve hot with pooris.
akshayakumbham 