Halwai-Style Chole Recipe. If you’re looking to recreate the rich and flavorful taste of street-style chickpeas at home, this Halwai-Style Chole Recipe is perfect for you. Made with a blend of aromatic spices, slow-cooked to perfection, and infused with deep, bold flavors, this dish brings the authentic taste of Indian dhabas straight to your kitchen. The secret to an authentic Halwai-Style Chole Recipe lies in using black tea leaves or amla (Indian gooseberry) while boiling the chickpeas, which gives them a deep, dark color and a slightly tangy taste. Pair these spicy and tangy chole with fluffy bhature, crispy puris, or simple steamed rice for a mouthwatering meal that everyone will love.
Ingredients for Halwai-Style Chole Recipe:
For Soaking Chana:
- 250 grams Kabuli Chana (chickpeas)
- Water, as needed
For Spice Blend:
- 1/2 cup Mustard Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Peppercorns
- 1/2 teaspoon Cloves
- 1/2 teaspoon Asafoetida
- 5 Onions, finely chopped
- 3 tablespoons Ginger-Garlic Paste
For Masala Paste:
- 1/3 cup Kashmiri Red Chili Powder
- 2 Tomatoes, pureed
- 200 grams Yogurt
- Salt to taste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Roasted Cumin Powder
- 2 teaspoons Coriander Powder
- 1/3 cup Tamarind Water
- 1 teaspoon Dried Fenugreek Leaves
- 1 teaspoon Chole Masala
For Boiling Chana:
- 4 Black Cardamom Pods
- 1/2 teaspoon Black Peppercorns
- 1-inch Cinnamon Stick
- 4 Bay Leaves
- Salt to taste
- Water, as needed
For Garnishing:
- Fresh Coriander Leaves
Method:
- Soak Chana: Soak the Kabuli Chana overnight in plenty of water.
- Boil Chana: Drain the soaked chana and pressure cook it with water, black cardamom, black peppercorns, cinnamon, bay leaves, and salt. Cook until tender but not mushy.
- Heat Oil and Spices: Heat mustard oil in a deep-bottomed pan. Add cumin seeds, black peppercorns, cloves, and asafoetida. Let them sizzle.
- Sauté Onions: Add the finely chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown.
- Grind Masala: Grind the Kashmiri red chili powder, tomato puree, yogurt, salt, turmeric powder, Kashmiri red chili powder, roasted cumin powder, coriander powder, tamarind water, dried fenugreek leaves, and chole masala into a smooth paste.
- Combine and Cook: Add the ground masala paste to the sautéed onions. Cook for 2-3 minutes until the raw smell disappears.
- Add Chana: Add the boiled chana to the masala mixture. Mix well and cook for another 5-7 minutes, or until the flavors are well combined.
- Garnish and Serve: Garnish the chole with fresh coriander leaves. Serve hot with bhatura or paratha.
Tips:
- For a richer flavor, you can add a few whole spices like cloves, cinnamon, and cardamom to the pressure cooker while boiling the chana.
- Adjust the spice levels according to your preference.
- If you don’t have tamarind water, you can use lemon juice as a substitute.
- For a creamier texture, you can add a little bit of cream or milk to the chole.
Enjoy your homemade Halwai-style Chole!
| Chef Bhawani Singh Khangarot is a renowned culinary expert specializing in Indian sweets and fusion cuisine. With over two decades of experience, he blends tradition with innovation, introducing authentic flavors globally. His expertise and passion for precision make him a leading figure in the culinary world, redefining Indian confectionery. |
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