Spicy chole or chick peas curry goes well with bhature or puri.
Chick peas or chole: 1 and half cup (soak overnight).
Onion: 1 chopped and grinded to paste.
Tomatoes: 4 medium( grind to paste).
Everest chole masala: 3 table spoons
Cumin powder: 1 table spoon.
Coriander powder: 1 table spoon
Turmeric: 1 tea spoon
Ginger garlic paste: 2 teaspoons
Red chilli powder: 1 teaspoon
Green chillies:2 chopped
Coriander leaves: few finely chopped
Kasuri methi: 1 table spoon(dry roast a little and crush the leaves to make powder)
Chaat masala: 1 tablespoon
Oil or ghee: 4 tablespoons
Salt: as per requirement
Water: 1 cup
Pressure cook over night soaked chick peas until 2 whistles.
They shouldn't be too mushy,but should be soft enough and crumble when you press.
Now take a deep pan and add oil and once the oil is heated add cumin seeds.
Once cumin splutter add onion paste,little salt,turmeric.
Once they get slightly brown add ginger garlic paste and fry until raw flavours are gone.
Add cumin powder,coriander powder,chole masala,red chilli powder and salt and let it fry for sometime.
Before all the spices burn add tomato paste and green chillies and let it cook until tomato paste is well cooked.
Once tomato paste is well cooked add pressure cooked chole or chick peas and water and let it absorb all the tomato gravy.
Once all the chick peas absorb tomato gravy,add chaat masala and Kasuri methi powder and cook for 5 more minutes.
You can serve chole or chick peas curry with puri and little finely chopped raw onions and coriander leaves on top.
Tastes so yumm😊😊