Description
Onions, tomatoes, green chilies, ginger-garlic and chickpeas are tossed with Indian spices and simmered into a tangy, zesty stew. It’s classically paired with chalupa-like fried bread but is equally compatible with rice or other breads.
Ingredients
1 15 oz. can of chickpeas, washed and drained
2 tbsp. oil
1 cup onions, diced small
1 cup tomatoes, diced small
2 green chilies, chopped finely (4 green chilies for a spicier version)
1 tbsp. ginger paste
1 tbsp. garlic paste
1 bay leaf
1/2 tsp. anardana seeds (optional)
2 cardamom pods
2 cloves
2 tsp. chana masala
1 tsp. ground turmeric
1 tsp. Kashmiri red chili
1/2 tsp. chaat masala
Salt to taste (3/4-1 tsp.)
1/4 cup cilantro, chopped
Instructions
- Heat 1 tbsp. oil in a deep bottomed pan on med. heat for 2 mins.
- Toss in all the whole spices: 1 bay leaf, 2 cardamom pods, 2 cloves and 1/2 tsp. anardana seeds. Cook for 2 mins.
- Add 1 tbsp. each of ginger and garlic paste. Saute for 30 secs. to 1 min.
- Slide in 3/4 cup onions and 1 green chili. Cook for 2 mins. until onions are softened.
- Add the following masalas: 1 tsp. each of turmeric, Kashmiri red chili and chana masala plus 1/2 tsp. salt. Stir to coat the onions evenly with the spices.
- Add 2-3 tbsp. water and cook for 3-4 mins.
- Toss in 1/2 cup tomatoes and continue cooking, another 4-5 mins. until onions are soft and mushy.
- Mash with a hand masher or back of spoon.
- Add 1 1/2 cups of water and simmer for 10 mins.
- Strain the onion-tomato mixture, keeping the water and the pulp (onions, tomatoes, green chili, whole spices) separate. Remove the bay leaf from the pulp.
- Blend the pulp with 1/2 cup chickpeas and 1/2 cup water. Process to a smooth paste/puree. Add more water if necessary.
- In the same deep bottomed pan, add 1 tbsp. oil. Toss in the rest of the onions (1/4 cup), tomatoes (1/2 cup) and green chili. Add rest of the masalas: 1 tsp. chana masala and 1/2 tsp. chaat masala. Stir to mix everything evenly for 30 secs. to 1 min.
- Add the onion-tomato chickpea puree, the strained liquid and rest of the chickpeas.
- Turn the heat up to med. high, cover and cook for 20-25 mins. until the stew is at the desired consistency.
- Taste and add salt to taste (approximately 1/4-1/2 tsp.).
- Turn off the stove and garnish with the chopped cilantro.
- Serve with hot Bhatura!
- Category: Street Food
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 127
- Sugar: 3
- Sodium: 577
- Fat: 5.9
- Saturated Fat: 0.6
- Carbohydrates: 15.8
- Fiber: 4.7
- Protein: 4.3
- Cholesterol: 0
Keywords: channa bhatura, chole bhature, chole, channa, channa masala, bhatura, bhature, street style, dhaba, street style chole bhature, chaat, breakfast