It is an amazing experience to reconnect with childhood memories of your very own desi roots. I feel a surge of pride and love whenever I visit Delhi as this is truly a place for ‘unity in diversity’. It offers such a rich variety of cuisines. Chandni Chowk ki chaat or nashte (snacks), Paranthe Waali Gali ke Bharwaan Paranthe, Daribe ki jalebi, Daryaganj ka rabri falooda, Bengali market ke Matar Kulche, Kamla Nagar ke bhature..the delights are endless.
Today I bring to you the quintessential ‘Chhole Masala.’ This dish holds several fond memories for me and of my time in Delhi. I associate its taste with days of pocket money, hanging around with friends for fun and enjoying roadside delicacies. My most favourite food joints in Delhi for chole bhature — to list a few are — Chache di Hatti, Kamla Nagar, which DU students can never forget, Sita Ram Diwan Chand in Paharganj , Baba Nagpal’s Corner in Lajpat Nagar and Roshan di Kulfi at Karol Bagh.
Chana Masala or Chhole Masala is a classic vegetarian dish. The blend of earthy spices used in its preparation includes bay leaf , cumin seeds, cloves, peppercorn, red chillies and pomegranate seeds which are cooked in a hearty onion tomato gravy accompanied with pickled carrots, onion rings and nimbo wali adarak (leon doused ginger) and mirchi. This preparation can be served with roti, naan, kulcha or bhatura.
Chhole Masala
Ingredients:
Kabuli chana: 1 cup or 100 gm
Garlic: 1 tbs
Onions chopped : 2
Ginger chopped : 3 tsp
Tomatoes chopped 3
Kasoori methi : 2tsp
Oil 3tbs
Jeera 1tsp
Salt : to taste
Red chilli powder : 1 tsp
Dhaniya powder : 1 tsp
Amchoor powder : 1 tsp
Garam masala : 1 tsp
Black salt : ½ tsp
Chat masala : ½ tsp
Chana masala: to taste
To be boiled with chana : 2 black cardamom, 1” stick cinnamon, 1 tsp salt, 2 tsp tea leaves tied in a cloth or tea bag
For seasoning
Pure ghee: 2 tbs
Ajwain : 1 tsp
Tomato cut : 1 in four pieces
Green chilies : cut in slits, 2 to 3
Ginger slivers : 1 tsp
For garnishing: Stripes of tomatoes, Cubes of paneer, Chopped coriander, Potatoes cubed and fried
Method
■ Wash chana and soak it overnight. Drain, add 5 cups of water and all the whole spices, tea bag, and salt. Boil until tender.
■ Heat ghee, add cumin seeds. Add garlic and onions and fry till brown .
■ Add finely chopped ginger and tomatoes. Fry for 2 to 3 minutes.
■ Add all the masalas and fry till oil separates and tomatoes turn blackish in colour.
■ Add the boiled chana along with water and give it one whistle . Adjust salt. Transfer to a serving bowl.
■ For the seasoning: In a small karahi, add ghee, ajwain, tomatoes, chillies and ginger . Fry them on high flame till brown in colour. Mix with chanas.
■ Garnish with strips of tomatoes, green chillies , cubes of paneer, fried potato cubes and chopped coriander leaves.