Chole and Bhatura

Chole made simple for Puris


  • 2 cans garbanzo beans or
  • Soak 1 cup chana dhal overnight^
  • 1 large red onion
  • 3 cloves garlic
  • 2 tsp. cumin powder^
  • 3 tsp. coriander powder^
  • 1 tsp. turmeric powder^
  • 2 tsps. garam masala powder^
  • 1* stick cinnanmon
  • 1" fresh ginger
  • 2 Tbsps. tamarind extract
  • 1 clove
  • 1 to 2 tomatoes chopped
  • 1 tsp. red chillie powder
  • 2 Tbsps. canola or olive oil
  • Salt to taste
  • 1 Tbsp. fresh coriander


Take a wok or flat pan. In 2 tsps. oil toast clove and cinnanmon stick. Sauté onion and garlic. Add ginger, turmeric, coriander and cumin powder; continue sautéing, until onions lose their original color. Add tomatoes, mix well.

If using fresh uncooked chana dhal, rinse and soak them overnight. Four to six hours is generally enough, more soak time is fine as well. Cook them under pressure so they are soft to touch but not mushy, Keep aside.

If using garbanzo out of the can, just rinse them when you remove from the can. Keep aside.

Add to the sautéd mix. Add about half cup of water, cover and cook. In about 10 minutes, add the tamarind juice and salt. Continue cooking for another 10-12 minutes. Finally add the garam masala. Sprinkle chopped coriander on top and serve. Adjust spice and salt to taste.

Serve with Puris.

^ Please contact me for help with any of these ingredients or utensils.

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