Serving : 2-3 Person

Ingredients :

  • 600g Boiled White Chick Peas (Chole)
  • 1 Boiled Raw Banana (Kacha Kela)
  • 2 Tomatoes (chopped)
  • 1/2 Green Pepper (Capsicum) (chopped)
  • 2-3 Cloves (lavang)
  • Pinch of Asofoetida (hing)
  • 2 Tablespoon Green Coriander (chopped)
  • 2 Green Chillies (Slitted)
  • 2 Tablespoon Oil
  • 2 Teaspoon Garam Masala Powder
  • 1 Teaspoon Aamchoor Powder
  • 1 Teaspoon Red Chilli Powder (Lal Mirch)
  • 1 Teaspoon Tea Leaves (Chai Patti)
  • 1 Teaspoon Mint Leaves (Phudina)
  • 1/2 Teaspoon Mustard Seeds (Rai)
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1/2 Teaspoon Coriander-Cumin Powder (Dhania-Jeera)
  • 1/2 Teaspoon Roasted Cumin Powder (Jeera)
  • 6-8 Curry Leaves
  • Salt To Taste
  • Lemon Wedges

Method :

Boiling Chana :

  • Soak Chana for atleast 8 -10 hours and then pressure cook it.
  • While pressure cooking, take 1 Teaspoon of tea leaves and tie it in a muslin cloth and add this potli with chana and pressure cook for around 5 whistles.
  • Drain all the water from chana and collect the water seperately and keep aside.

Raw Banana :

  • Boil raw banana (around 3 whistles), peel off skin and cut into cubes.
  • Heat 1 Teaspoon of oil in a pan and add cubed banana and bit of salt.
  • Grill it properly from all sides and keep it aside.

Paste :

  • Take 1 tomato, 1 Tablespoon of boiled chana, 1 Teaspoon of coriander leaves and 1 Teaspoon of mint leaves.
  • Blend all together to a fine paste.

Gravy :

  • Heat 1 Teaspoon oil in a pan, add mustard seeds and cloves and let it crackle.
  • Once it starts crackling add cumin seeds, slit green chillies, curry leaves, hing, capsicum and chopped tomato.
  • Mix everything and let it cook for 2 minutes.
  • Add the paste to gravy along with red chilli powder, garam masala powder, turmeric, jeera powder, dhani-jeera powder, aamchoor and salt and mix properly.
  • Add 1/2 cup of drained chole water and bring it to boil.
  • Add chana and cook till boiling resumes.
  • Cook till gravy becomes almost dry and then remove it from the flame.

Take Chole chana masala in a bowl, add raw banana pieces and chopped coriander on it.

Serve hot with lemon wedges and Fried or Baked Bhatura

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