Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chana chola, omellete and paratha. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Chana Chola, omellete and paratha is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chana Chola, omellete and paratha is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have chana chola, omellete and paratha using 17 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chana Chola, omellete and paratha:
- Get 1 cups Chickpeas/Chole:
- Prepare 5-6 Cardamom
- Prepare 4-5 Black peppercorn
- Make ready 2 tez pat
- Take 2 Cinnamon sticks:
- Make ready 2 Tea bags
- Take to taste Salt
- Prepare 5 cups Water
- Make ready Onion: 3/4 cup, grated or pureed [from 2 small onions]
- Get Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
- Prepare 3-4 Cloves
- Make ready 2 teaspoon Ginger-garlic paste
- Prepare 3 teaspoon Chole Masala
- Take 3/4 teaspoon Cumin powder
- Make ready 1/2 teaspoon Paprika powder
- Get Red chilli powder: 1/2 teaspoon or to taste
- Make ready to taste Salt
Instructions to make Chana Chola, omellete and paratha:
- Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.
- In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers.
- Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
- In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour.
- Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.
- Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
- Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
- Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.
- After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering. - - To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.
- Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame.
- Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
So that is going to wrap it up for this exceptional food chana chola, omellete and paratha recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
