Samosa Chaat

Asha's Lahori Chole

So named, because this recipe is courtesy Asha. She had used fennel powder in this Chole recipe and that caught my interest. I haven't yet seen any "Chole" dish that uses powdered fennel. True to her words, this dish was remarkable - so much so that K wanted third and fourth helpings :). Thanks Asha, for this wonderful recipe.
I did not have ginger and cardamom, but nevertheless, the taste was spectacular. The tangy Pomegranate powder complimented the fresh, minty taste of the fennel.

1 cup dry garbanzo beans, soaked overnight in warm water. Drain and keep aside
2 medium beefsteak tomatoes, chopped
1 potato, peeled and cubed
2 red onions, finely chopped
1 large clove garlic, minced
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp freshly ground fennel powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
1 1/2 tsp anar dana (pomegranate) powder
Salt to taste
2 tbsp oil
Chopped coriander leaves, to garnish

Heat oil in a pressure cooker and add the onions. Cook till the onions begin to turn brown. Add the garlic and cook for a minute. Add the chopped tomato + turmeric powder + red chilli powder + salt and cook till the tomato is cooked and oil separates.
Now add the garbanzo beans + cubed potato + 1 1/2 cup water. Cook till 3 whistles. Remove from heat and keep aside.
When the cooker has cooled, remove cover and with the back of a wooden spatula, mash a handful of the garbanzo beans. Add the anar dana powder + fennel powder + garam masala powder. Mix well and simmer on low heat for 10 minutes. Garnish with chopped coriander leaves and serve hot with Naan and Raita. Enjoy !!

Pindi Chole

Chole / Garbanzo - a favorite with everyone. There are so many different ways of cooking this nutty bean. It is near impossible to go wrong with this bean. This recipe is from my friend T's mom, Aunty C. Her Chole-Bhatures are by far the best I have tasted till date. She would make this everytime T and I went home. I was very enamoured by the fact that her choles would have a rich chocolatey-brown color. Now I know her secret :) which I am going to share with you.

1 cup dry garbanzo, soaked overnight in warm water
1 large onion, sliced lenghtwise
1 tea bag
2" ginger, grated
1 fat clove garlic, grated
3 tomatoes, chopped fine
1/2 tsp turmwric powder
1 tsp cumin powder
1 tbsp coriander powder
1 1/2 tsp Anardana (Pomogrante seed)powder
1 tsp red chilli powder
1/2 tsp cumin seeds
Salt to taste
Oil
To Garnish
1/2" ginger, sliced thinly
Chopped coriander leaves
1 tbsp oil

Drain the water from thegarbanzo, rinse a couple of times. In a pressure cooker, add garbanzo + tea bag + 3 cups water and cook for 3 whistles. Remove from heat and keep aside. When the cooker cols, drain the garbanzo beans and reserve the cooking liquid. Discard the tea bag.

In a pan, heat oil and add the cumin seeds. When they sizzle, add the onion and cook till the onion tuens brown. Add garlic + grated ginger. Cook for a couple of minutes and then add the tomato + turmeric powder + chilli powder + coriander powder + cumin powder + anar dana powder + salt. Mix well and cook till the tomato-masala paste is cooked and oil separates. Now add the cooked garbanzo bean + 1 1/2 cup of the reserved cooking water. Cook till the water has almost dried. The gravy should be thick at this point.

To serve : Heat oil in a pan till it is almost smoking. Add the sliced ginger and cook till the ginger begins to brown. Add this to the cooked Chole, sprinkle some chopped coriander and serve hot with Bhature / Paratha. Enjoy !

Lal Chana - Red Garbanzo Curry

Both K and I like Garbanzo. As a student, many a meal was made using the combination of Rice, Spinach and Garbanzo beans. For variety we used to switch between the white, green and reddish brown garbanzo. Hummus, Garbanzo curry, as a snack ... there was no end to how we used this versatile bean.
One of my favorite garbanzo curry is the way Ma makes it. Today, I am going to share her recipe with you.

1 cup dried garbanzo, soaked overnight in warm water
1 medium tomato, chopped
2 onions - 1 onion sliced fine; 1 onion chopped fine
2 garlic pods, chopped
1" ginger, grated
2 Bay leaves
1 black cardamom
1" stick cinnamon
2 cloves
2 green cardamoms
1 potato, cubed (I used Red potato)
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
To garnish : 2 green chillies, sliced lengthwise & chopped coriander leaves
Oil
In a pressure cooker, put garbanzo beans, chopped tomato, chopped onion, garlic, ginger, bay leaf, cardamoms, cinnamon stick, cloves, cubed potato, 1 tbsp oil, 3 cups water and pressure cook for 3 whistles. Remove from heat and cool.
Heat oil in a pan and add the cumin seeds. When the seeds begin to sizzle, add the sliced onion and cook till the onion turns brown. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and salt and cook till the masala is cooked. Keep sprinkling water occasionally so that the masal does not stick to the pan. Add this masala to the garbanzo curry and cook on medium low heat for about 10 minutes, till all the flavors have blended. Garnish with chopped coriander leaves and green chillies and serve hot with Rice / Paratha / Roti. Enjoy !!!

Chole Methi- Garbanzo beans with Fenugreek leaves

I found a fresh bunch of Methi leaves on my last trip to the Indian grocery store. I had soaked a cup of dry garbanzo beans overnight, so I had all the ingredients that I needed to make this simple, yet delicious dish.

1 cup dry garbanzo beans, soaked overnight in warm water (You can use the canned ones too)
1 bunch, methi leaves, picked and cleaned
1 onion, finely chopped
2 cloves garlic, chopped
1" ginger, finely chopped
1 tomato, finely chopped
1/2 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/4 tsp red chilli powder
Salt to taste
Oil

Heat oil in a cooker. Add the cumin seeds. When they sizzle, add the onions and cook till golden brown. Add the chopped ginger and garlic and cook for a minute.Add the chopped tomato, coriander powder, chilli powder, turmeric powder, cumin powder and cook till the pil separates and the tomato is cooked. Now add the methi leaves and garbanzo beans. Mix well, add about 2 cups of water, and cook for 3 whistles. Remove from heat and let cool.
Once the steam has been released, add the garam masala powder and cook on medium low heat for about 5 minutes. With the back of the spatula, mash some of the beans (thickens the gravy and gives a nice texture). Serve with Rice/Roti and enjoy !!