Chole and Bathura are a killer combo!!Originally from punjab,this combo is sometimes mixed n matched with other breakfast dishes like poori,chapathi etc and thats exactly what I did-I matched Chole with veggie chapathi.


You need:
Channa /Chickpeas-1 cup

Tomatoe-2 chopped

Onion-1 Chopped

Jeera-1 teaspoon

Coriander powder-1teaspoon

Ginger garlic paste-1 teaspoon

Tamarind extract-1 tablespoon[Thick]

Chilli powder-1 teaspoon

Tea bag-1[Until recently I didn’t know teabags had to be added during the cooking of chickpea.I guess it imparts a good flavor and color to the dish]

Bay leaf-1

Oil-1 tablespoon

Salt to taste

Coriander leaves to garnish.

Soak the chickpeas and pressure cook it with the bayleaf and tea bag.The chickpeas must be cooked but not mushy.Keep the cooked chickpeas aside

Heat oil in a pan and put in jeera and when it splutters put in the onion and saute till soft.

Put in the ginger garlic paste and cook till raw smell goes off.

Add the tomatoes and cook till it is mushy.

Next add the coriander powder,tamarind extract,coriander powder,chilli powder,salt and cook till the raw smell diappears.

Remove the teabag and the bayleaf from the cooked chickpeas [and drain excess water if required.]

Put in the cooked chickpea along with the liquid into the pan and simmer stirring often.Add a little water if u want more gravy]

Mash a few chickpeas with the ladle to thichen the gravy.

Let it thichken a bit and remove from fire.

Serve garnished with coriander leaves.

Sending this packing to Sirivalli of cooking 4 all seasons for My legume love affair,an event started by Susan of well seasoned cook and also to JFI-Chickpea hosted by Sometime foodie ,an event statred by Indira .

10 thoughts on “Chole-A perfect pair for Bathura…”

  1. hi padmaja my first time here and i saw you in Sangeeth final voting list.. congrats for winning sorry for the late wishes. Better be late than never righ?!..

    this chole loooks diffrnt in color and yummy too..

  2. Thanks hema and sorry for the late reply..

    Hi lubna,that color is due to the ripe tomatoes i used and also the chilli powder which is less spicy but gives a spicy look 🙂

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