Punjabi Chole Masala | Chana Masala For Batura,Puri & Roti | Chickpeas Curry | Poori Chola

Preparation Time: 60 minutes

Servings: 4

Ingredients:

• 2 cups White Chickpeas | White Chana | Chole
• 1 big Potato
• 2 Onions finely chopped
• 2 Tomatoes finely chopped
• 1 table spoon Cumin seeds
• 1 table spoon Chole masala
• 1 table spoon Red chilly powder
• ½ table spoon Chaat masala
• ¼ table spoon Turmeric powder
• A bunch of chopped coriander leaves
• Salt as per taste

 Method:

• Clean, wash and soak chole (chick peas) for over night or atleast 5 to 6 hours in water.

• Wash , peal and cut the potatoes into small cubes as shown in picture. 
• In a pressure cooker,add the soaked chana,enough water to cook it at medium pressure for 4-5 whistles.

• Heat oil in a thick bottomed pan, add cumin seeds.
• When it starts spluttering, add finely chopped onion. Fry it till it turns brownish.
• Now add ginger garlic paste and stir it for a second.

• Add finely chopped tomatoes and sauté till it becomes soft.
• When oil starts separating from tomato mixture, add all the dry masala one by one.

• Add Chole masala, Red chilli powder, Chaat masala, Turmeric powder, salt and sauté for 5 minutes on low flame.
• Now add the drained chole(Keep the access water aside), little reserved water and mix well. Let it cook on low flame for 2 minutes.

• Add more reserved water to get the required consistency and cook for another 5 to 10 minutes.
• Add salt if needed.

• Switch off the flame when the gravy is a bit thickish.The chana will keep absorbing the gravy as it cools down.
• Garnish with fresh chopped coriander leaves.

• Chana Masala / Chole Masala is ready to serve with puri or batura or Roti.