Chole + Multigrain Roti

Method

1. 1

   Soak 1.5 cups kabuli chana overnight. Pressure cook with salt, 1 tea bag (or 2 tsp loose tea in muslin) and 4 cups water for 5–6 whistles till soft.

2. 2

   Heat 3 tbsp oil. Add 1 tsp cumin, 2 cloves, 1 black cardamom, 1 bay leaf.

3. 3

   Add 2 finely chopped onions, sauté till deep brown. Add ginger-garlic and chopped green chili.

4. 4

   Add 3 pureed tomatoes; cook till oil separates. Add ½ tsp turmeric, 2 tsp chole masala, 1 tsp red chili, 1 tsp coriander powder and salt.

5. 5

   Add chickpeas with their stock; mash a handful for body. Simmer 12 mins.

6. 6

   Finish with 1 tsp garam masala, kasuri methi, coriander and a pinch of anardana powder.

7. 7

   Multigrain rotis: mix 2 cups multigrain atta with salt, 1 tsp oil and water; knead soft. Roll and cook on hot tawa, puff over flame. Serve with the chole, sliced onion and lemon.

Adapted from Swasthi's Recipes – Punjabi Chole