I was once asked by one of my colleague – ‘What is a typical Indian Cuisine?’. Well, that’s the fun part of Indian Cuisine, there is no such typical dish. Every single region has a variety of it’s own, different language, different culture, different dressing style, different custom and different food habits.
The language we speak at home is Bengali, which is from east of India. But I was born in Shillong and finished my college from there, which is in North East of India and the language they speak is called Khasi. I spent close to 10 years of my life in Bangalore which is in South of India and the common language that is spoken there is Kannada. I married someone who is from North of India and they speak Hindi, which is also the national language of India. How many languages can I speak ? Hindi, Bengali and English 😀
Talking of food now, Chole is mainly eaten in North on India with fried bread called Bhatura. It’s one of my favorite north Indian Vegetarian dish and I can eat it back to back for several days without getting bored. Now, making Bhature is little tough and you really need a very huge wok to prepare that. So, I substitute that with Poori which is kind of similar to Bhatura except that they are petite like me :P. I will share the recipe for Poori some other day. As for today let’s look at Chole.
- 2 cups chick pea
- 1 medium onion
- 1 small potato (optional)
- 2 cloves garlic
- 1 tbs ginger paste/chopped
- 1 medium tomato ( I used 1 cup pearl tomatoes)
- 1 cup chopped cilantro
- 1 tbs cumin powder
- 1 tbs chilly powder
- 1/2 tbs turmeric powder
- 1 pinch of garam masala powder
- 1 small cinnamon stick
- 2 bay leaf
- 1 tbs lemon juice
Soak the chick pea in water over night and then boil it until it’s little soft. Take care that it shouldn’t become mushy or soggy
Cut the potatoes in small cubes and boil them till they are soft . Adding potato to this dish is optional.
Finely chop the onions and tomatoes and keep aside.
In a pan heat about 3 spoon oil
Add the chopped garlic, ginger paste/chopped ginger, bay leaf and cinnamon stick and then saute for a minute.
Next add the onions, some salt and fry till it’s golden brown
Add the tomatoes and the boiled potatoes along with the turmeric powder and saute for another 10 minutes
Add the boiled chick peas, cumin powder, chilly powder and keep cooking till all the spices are cooked. This should take another 10 minutes.
Add about 2 cups water and mix it properly. Cook for another 5 minutes and switch off the heat.
Now add the pinch of garam masala powder, squeeze in 1 tbs fresh lemon juice, and the chopped cilantro and mix it properly.
Let it rest for 5 minutes and serve it with Poori.
I once had it with plain bread toast and it was tasting equally good 🙂