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Showing posts with label BACHELOR'S COOKING. Show all posts
Showing posts with label BACHELOR'S COOKING. Show all posts

March 8, 2018

Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

Dal tadka recipe
 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe in pressure cooker

Dal tadka recipe


Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 240ml
  • Toor Dal - 1/3 cup
  • Water - 2.5 cups
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 1 no (finely chopped)
  • Green chilli - 1 no ( small, finely chopped)
  • Ginger – 1/ 2 tsp (Finely chopped)
  • Turmeric powder - 1/8 tsp
  • Cooking oil - few drops
  • Salt - As needed
For tadka / To temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic - 5 cloves
  • Red chilli - 1 no (whole)
  • Curry leaves – Few
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Hing / Asafetida – a pinch
  • Coriander leaves - to garnish
  • Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

  1. Wash and take the toor dal in a pressure cooker base.
  2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
  3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
  4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
  5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES


  • Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water.
    How to make dal tadka
  • Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy.

  • To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes.

  • Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it.
how to make dal tadka in pressure cooker
  • You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka.
    how to make dal tadka in pressure cooker
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end.
  • In some restaurants, they add a tbsp of fresh cream for garnishing.
  • You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.
Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !
How to make dal tadka recipe in pressure cooker

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December 25, 2017

Millet Pongal Recipe Using Millet Ven Pongal Mix

Millet pongal
Recently I got a packet of Millet Ven Pongal Mix / Siruthaniya pongal mix & Millet Sambar rice mix from Native Food Store. I tried Pongal mix for my weekend breakfast as I got up late. Its so easy and quick to make.  Our breakfast got ready under 15 minutes. This millet pongal mix is a combination of roasted moong dal, varieties of millets, pepper corns, jeera, salt and cashews. I just followed the instructions given in the pack. 

All we need to do is to add the mentioned amount of water and cook this mix in a pressure cooker. We can also season it with curry leaves and hing in ghee at the end to make it more flavorful. It came out very soft, flavorful & tasty just like homemade ven pongal. Sendhil & Myself loved it very much. We enjoyed it with coconut chutney

Friends, Native food store products are available online and they deliver their products all over India. I would strongly recommend to buy this pongal mix from them. I am sure you will love its taste and buy it often. Working women and bachelors can buy this product to make a quick and healthy breakfast/ dinner. Ok, now lets see how to make Millet ven pongal using Native food store’s millet pongal mix.

Click this link to buy millet pongal mix.

Check out their varieties of millet products & rice mix, cold pressed oil in their website.

Also find my post on their Millet Noodles .



Millet pongal

Millet Pongal Using Pongal Mix


Millet Pongal Using Pongal Mix Millet Ven Pongal recipe using Pongal mix from Native food store.
Cuisine: South Indian
Category: Millet Recipes
Serves: 2
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
To season
  • Ghee - 1 tbsp
  • Curry Leaves - Few
  • Chopped Ginger – 1 tsp 
  • Hing - a pinch
METHOD
  1. In a pressure cooker base, take the millet pongal mix.
  2. Add the mentioned amount of water given in the pack.
  3. Cook for 2 whistles in very low flame.
  4. Open the lid after steam is released. Mix well.
  5. Season curry leaves, ginger and hing in ghee. Add to pongal.
  6. Mix well and serve hot with coconut chutney !
METHOD - STEP BY STEP PICTURES
  • Take 1 cup of pongal mix in a pressure cooker. Add 4 cups of water, mix well. Close the lid.

  • Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released. Mix well. Its consistency would be just right. Heat ghee & temper ginger bits, curry leaves & hing. Add to pongal, mix well.
    Millet pongal
  • Serve hot immediately with coconut chutney. You can add a tsp of ghee while serving If you like. This pongal tastes very soft & flavorful !
    Millet pongal

    Enjoy !

 

Try this healthy, yummy, quick millet pongal with pongal mix. You will love it.
Siruthaniya pongal
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November 26, 2017

Mushroom Peas Pulao Recipe In Pressure Cooker – Indian Style Mushroom Rice Recipe

Mushroom peas pulao recipe
Last Sunday I prepared this Indian style mushroom peas pulao with some leftover mushrooms and fresh green peas in a pressure cooker. Its a very simple and easy pulao recipe just like my vegetable pulao. It can be prepared directly in an Indian pressure cooker. So it gets ready under 15 minutes. No grinding or big chopping works needed. You can prepare it for your lunch box easily and quickly. Since its a mild pulao recipe without much of garam masala powders, you can enjoy it with any spicy kurma as side dish. But my family liked it with simple onion raita. Usually people add coconut milk instead of water. But I used only water to cook the rice. Still it was good with nice flavor. Lets see how to make this simple and quick mushroom peas pulao with step by step pictures.

Check out my crispy mushroom 65


mushroom pulao

Mushroom Peas Pulao Recipe


Mushroom Peas Pulao Recipe

Mushroom Peas Pulao - Easy Pulao Recipe using a pressure cooker


Cuisine: Indian
Category: Mushroom Recipes
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup - 250ml
  • Mushroom - 10 nos
  • Green peas or dried peas - 1/4 cup
  • Basmati Rice - 1 cup
  • Water or coconut milk - 1.75 cups
  • Cooking oil+ Ghee - 2 tbsp + 1 tbsp
  • Cinnamon - 1 inch
  • Cloves - 2 nos
  • Cardamom - 1 no
  • Black stone flower/ Kalpasi - 2 small
  • Fennel seeds - 1/4 tsp
  • Bay leaf – 1 no
  • Big onion - 1 no
  • Ginger Garlic Paste - 1.5 tsp
  • Green chilli - 3 nos ( Use 2 for less spice)
  • Mint leaves - a handful
  • Salt - as needed
  • Lemon juice – Few drops

HOW TO MAKE MUSHROOM PULAO

  1. Wash and clean mushroom. Slice it and set aside.
  2. Heat oil + ghee in a cooker. Saute whole garam masala.
  3. Add onion, gg paste, green chilli, mint leaves and saute till transparent.
  4. Add mushroom, peas and saute for a minute. Add rice, saute for a minute.
  5. Lastly add water or coconut milk and mix well.
  6. Pressure cook in low flame for one whistle.

METHOD - STEP BY STEP PICTURES

  • Wash and clean mushroom with a cloth. Remove the stem and slice it. Keep aside.Finely chop onion and slit the green chilli. Wash the basmati rice and set aside. No need to soak it.
    Mushroom peas pulao
  • Heat oil + ghee in a pressure cooker base. Saute cinnamon, cloves, bay leaf, cardamom and black stone flower. Add fennel seeds, big onion, gg paste and green chillies. Saute in medium flame till onion turns transparent.
    Mushroom peas pulao
  • Add mint leaves, mushroom and peas. Mix well. Lastly add the washed rice and saute for a minute.
    Mushroom peas pulao
  • Then add 1.75 cups of water or thin coconut milk. Sprinkle few drops of lemon juice. Mix well and pressure cook in very low flame for one whistle. Remove the lid after the steam is released.
    Mushroom peas pulao
  • Mix gently, fluff the rice and serve hot with any spicy kurma or raita !
    Enjoy !

Note

  • Adjust the quantity of green chilli as per your taste.
  • You can use thin coconut milk instead of water.
  • I used lemon juice. You can saute one finely chopped tomato along with onion.

Try this easy, yummy, healthy mushroom pulao and enjoy ! I served with raita and Paneer 65.
Mushroom pulao recipe in pressure cooker
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November 23, 2017

Chow Chow Poriyal – Spicy Chayote Curry Recipe

Chow chow poriyal
Chow Chow Vegetable( Chayote in English, Ishkus in Hindi, Seemai Kathirikai in Tamil, Seeme Badanekayi in Kannada, Seema vankaya in Telugu) makes its appearance in my kitchen at least twice a week. I make sambar, poricha kuzhambu and kootu with it. Chow chow poriyal was in my try list for long time as I have never seen my mom & MIL making poriyal with it. Here in Bangalore, most of the hotels serve this chow chow curry in their lunch thali. So I wanted to try that way. Its a very simple dry curry recipe but spicy in taste. People call it as Seeme Badanekayi Palya in Kannada. As chow chow vegetable is bland in taste, I have used spice powders to bring the masala flavor. I prepared this chow chow curry directly in a pressure cooker to ease my job. Yes it was done under 10 minutes. This recipe is ideal for bachelors and working women to whip up a quick side dish for sambar rice and curd rice. Do try this spicy chow chow curry for rice and enjoy. If you like, you can have it with roti a well.

Check out my other PORIYAL RECIPES too !

chayote curry

Chow Chow Poriyal / Chayote Curry Recipe


Chow Chow Poriyal / Chayote Curry Recipe

Chow chow poriyal for rice,roti - Chayote dry curry recipe, spicy in taste !


Cuisine: Indian
Category: Poriyal Recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS


  • Chow Chow / Chayote - 1 no (Big)
  • Big onion - 1 no
  • Garlic cloves - 5 nos
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Grated coconut - 1/4 cup
  • Salt & water - as needed
To Temper
  • Coconut oil or cooking oil - 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - Few

HOW TO MAKE CHOW CHOW PORIYAL

  1. Wash and peel the skin of chow chow/chayote. Slice the head and tail portion.
  2. Chop into small cubes.Chop onion and garlic finely.
  3. Heat oil in a pressure cooker base. Splutter mustard seeds, urad & chana dal.
  4. Saute onion, garlic and chayote. Add salt and spice powders. Mix well.
  5. Add very little water and pressure cook in high flame for 2 whistles.
  6. Boil if there is excess water. Let it become dry. Lastly add grated coconut, mix well and serve !

METHOD - STEP BY STEP PICTURES

  • Wash and slice the head and tail part of chow chow. Peel the skin completely and chop into cubes. Chop onion and garlic cloves finely and set aside.
    Chow chow poriyal
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal and curry leaves. When dals turn golden, add chopped onion, garlic and chow chow cubes. Saute for a minute.
  • Add turmeric powder, red chilli powder, dhania powder, garam masala powder and salt. Mix well.
    Chow chow poriyal
  • Add little water say 3 tbsp and mix well. Less water is needed because chow chow will release some water while cooking. Pressure cook in high flame for 2 whistles.
    Chow chow poriyal
  • Open the lid after steam is released. Mix gently and check for excess water. If its there, boil in high flame for a minute to drain all the water.Do not mix often because poriyal may become mushy. Toss gently. Poriyal should be dry. Lastly add grated coconut, mix well and serve with rice or roti !
    Chow chow poriyal
    Chow chow poriyal
Enjoy !

Note

  • Chow chow needs less water and less time to cook. So do not add more water while pressure cooking.
  • Chow chow becomes mushy if you cook for more time in pressure cooker. So its better to cook in high flame for 2 whistles. It cooks in the steam itself.
  • Adjust the quantity of chilli powder to make it more spicy.
  • You can also skip garam masala powder but it adds a nice flavor to the curry.
  • You can follow the same recipe and use bottle gourd / sorakkai instead of chow chow.

Try this easy, yummy chow chow poriyal at home and enjoy with sambar rice, rasam rice & curd rice.
Chow chow curry

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November 2, 2017

Javvarisi Upma – Sago Upma – Sabudana Upma Recipe

Sabudana upma
Recently I started making javvarisi upma at home for breakfast and dinner. This is a South Indian style sabudana upma without using potato and peanuts. Actually I came to know about sago upma(Sabudana in Hindi, Saggubiyyam in Telugu) from my friend Shalini. She taught me a version with nylon javvarisi. I will share that recipe later. 

Today I have shared javvarisi upma with big, white sago pearls. My MIL makes a similar upma without soaking sabudana. She roast it and make just like javvarisi payasam. I too follow this method for making kheer. But I couldn’t make upma as javvarisi becomes sticky. Once I make it perfect, I will share that version.

Last week I made this upma by soaking sabudana overnight. It came out very well, non-sticky and tasted great. I added vegetables like carrot and capsicum to make it colorful. Sendhil & Raksha loved it a lot. Now I am confident enough to try North Indian sabudana khichdi too. Hope I will start to explore more sabudana recipes from now. Now lets see how to make South Indian style Javvarisi upma with step by step pictures.
Sago upma

Javvarisi upma - Sago upma - Sabudana upma recipe


Javvarisi upma - Sago upma - Sabudana upma recipe

South Indian style Sabudana upma - Javvarisi upma recipe with step by step pictures


Cuisine: South Indian
Category: Main course
Serves: Serves 3
Prep time: 5 Hours
Cook time: 20 Minutes
Total time: 5H20 Minutes


INGREDIENTS

To soak ( 1 cup - 240ml)
  • Javvarisi / Sago / Sabudana - 2 cups ( White big )
  • Water - to soak sago ( I used 1.5 to 2 cups )
To temper
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Big onion – 2 nos (medium sized)
  • Green chillies – 2 to 3 nos (Finely chopped)
  • Carrot - 1 no (Small sized, Finely chopped)
  • Capsicum - 1/2 no
  • Curry leaves – Few
  • Ginger – 1 inch piece(Finely chopped)
  • Coriander leaves - 2 tbsp (chopped finely)
  • Lemon juice - 1 tsp
  • Salt - as needed

HOW TO MAKE JAVVARISI UPMA

  1. Wash sabudana / javvarisi twice. Drain, Soak it overnight adding water.
  2. Temper mustard, urad and chana dal. Saute onion, chilli , curry leaves and vegetables.
  3. Saute till veggies turn soft and cooked. Add soaked sago and mix well adding salt.
  4.  Cover cook in low to medium flame till sago becomes transparent. 
  5. Lastly add lemon juice and coriander leaves. Serve hot !

METHOD - STEP BY STEP PICTURES


  • Wash the sabudana twice or thrice. Drain the water completely. Soak in 1.5 to 2 cups of water over night or atleast for 5 hours minimum. The level of water should be 1/2 inch above sabudana. The next morning sabudana absorbs all the water and grows in quantity. If you take a sago and press it, it should be mushy. It shows sago is soaked well. Fluff it well without any water and keep aside.
    Javvarisi upma
Javvarisi upma

  • Wash and chop onion, chilli, carrot and capsicum finely. Set aside.
Javvarisi upma
  • Heat oil in a good non-stick kadai. Temper mustard seeds, urad dal and chana dal. When it turns golden, add finely chopped onion, green chillies, curry leaves, capsicum, carrot , required salt and mix well. Take care while adding salt because sago upma takes less salt unlike other upma recipes. Saute in low to medium flame till carrot becomes soft. No need to add water.
    Javvarisi upma
  • Now add sabudana and mix well. Keep the flame low to medium. Cover cook till done. Open the lid once in 2 minutes and toss gently. No need to add water. Sabudana turns transparent. It takes nearly 10 to 12 minutes to become transparent completely. Make sure it is not sticking to the bottom of kadai. 
  • Sabudana tastes soft when its cooked completely. You can taste and find it. If you keep cooking for more than 10 minutes, javvarisi starts to become sticky. So cover cook in low flame, toss once in 2 minutes till done. Sometimes a layer of sabudana sticks to the bottom of kadai if you over cook it. Don’t worry. You can serve it as adai at the end. It tastes crispy.
    Javvarisi upma
  • Switch off the flame. Sprinkle lemon juice and garnish with coriander leaves. Mix well and serve hot !
    Javvarisi upma
  • Enjoy !

Note

  • Use white big sago variety for this upma. Do not soak in excess water ( i.e more than 1/2 inch) to cover sago. It will turn mushy. For 2 cups of sago, I used 1.5 cups of water.  You can use maximum 2 cups.
  • You should cook the sago in low to medium flame without adding water. So you should keep tossing it once in 2 minutes.
  • If you cover cook it for long time, sago may stick to the bottom. So keep stirring it in the middle. 
  • Be careful while adding salt because sago needs less salt.

Try this easy, yummy javvarisi upma for your breakfast or dinner and enjoy  !

Javvarisi upma
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October 31, 2017

How To Make Chole For Bhature & Puri – Chole Recipe Video

Chole Recipe/ Chole ki sabji also known as Black chana masala is the perfect side dish for Bhature/ bhatura and puri. Chole bhatura is the one of the popular breakfast & lunch combo in North India. Its originated from Punjab. Authentic Punjabi chole recipe calls for using fresh Chole masala powder. Today I have shared an easy chole recipe I got from a cookbook by Nita Mehta.
Chole bhatura
In this recipe, I have used store bought chana masala powder. It came out really well and tasty. We enjoyed it with bhature for our weekend lunch. To make black colored chole, we need to add tea bags or dried amla powder while cooking kabuli chana. Also we have to use Anardhana powder ( Pomegranate seeds powder) , dhania powder, chole masala powder and roasted cumin powder in the masala. I was able to achieve its color to some extent as I used less tea powder. This is one of the easy chole recipe as it has no grinding works. If you are looking for chole recipe with homemade chole masala powder, please check my Punjabi lunch menu post in which I had shared an authentic chole recipe. Soon I will try to make a separate post. I will share the bhatura recipe in this week. Now lets see how to make Chole recipe for Bhatura with step by step pictures and video !



Chole recipe

Chole Recipe / How to make Chole for Bhatura


Chole Recipe / How to make Chole for Bhatura

Chole recipe - How to make chole for bhatura and puri.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 10 hours
Cook time: 20 Minutes
Total time: 10H20 Minutes


INGREDIENTS

To pressure cook (1 cup - 250ml)
  • Kabuli chana/ White chana - 1 cup
  • Baking soda - 1/4 tsp
  • Tea powder - 2 tsp ( tie in a cloth ) OR 2 teabags
  • Cinnamom - 2 inch
  • Cardamom - 2 nos ( Use black cardamom if you have)
  • Cloves - 2 nos ( Optional)
  • Water - 2.5 to 3 cups
To Saute & Cook
  • Cooking oil - 4 tbsp
  • Big onion - 2 no ( finely chopped)
  • Ripe tomato - 5 nos ( Medium sized, finely chopped)
  • Green chilli - 2 nos ( finely chopped)
  • Ginger - 2 inch piece (Finely chopped or julienned)
  • Anardhana powder/ Dried Pomegranate seeds powder – 1.5 tsp
  • Red chilli powder - 1 tsp
  • Dhania powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Chana masala powder - 2 tsp ( I used MDH brand)
  • Sugar - 1/4 tsp (Optional)
  • Salt - as needed

HOW TO MAKE CHOLE RECIPE


  1. Wash and soak Chana overnight or 10 hours in required water.
  2. Pressure cook Chana adding tea bags, whole spices and baking soda.
  3. Cook for 2 whistles in low flame. Remove the tea bag after its cooked.
  4. Heat oil in a kadai. Saute onion adding anardhana till brown. Add tomato,chilli & ginger.
  5. Saute till mushy. Add spice powders, cook till oil separates.
  6. Lastly add cooked chana with water, simmer gravy for 10 minutes. Serve with bhatura !

METHOD - STEP BY STEP PICTURES

  • Wash and soak kabuli chana (white chana) for 10 hours or overnight. Chana becomes more than doubled in quantity after its soaked. I got around 2.5 cups. Drain the soaked water. In a pressure cooker base, take soaked chana, baking soda, 2 tea bags or 2 tsp tea powder tied in a thin cotton cloth, cinnamon, cloves and cardamom. Add 2.5 to 3 cups of water. Pressure cook in very low flame for 2 to 3 whistles.
    chole recipe
  • Chana cooks soft and becomes black in color. Remove and squeeze the tea bag slightly. Discard it. Keep the cooker aside.
    chole recipe
  • Heat oil in a kadai. Saute onions till transparent. Add anardhana powder and saute till onions turn brown in color without burning. 
    chole recipe
  • Now add finely chopped tomato, ginger and green chilli. Add required salt and saute till tomato becomes mushy
  • Then add red chilli powder, dhania powder, garam masala powder, sugar and cumin powder. Saute till onion separates from the gravy. It takes 5 to 7 minutes.
    chole recipe
  • Add the cooked chana along with black water and whole spices added in the cooker. Mix well and add chana masala powder/chole masala powder. Mix well and check for taste. Add more salt & spice powders if needed.
    chole recipe
  • Boil the gravy for 10 minutes in medium flame till it comes to desired consistency. I made it thick. You can make it slightly watery if you like. Switch off the flame and serve hot with bhatura or puri.
    chole recipe
    Enjoy !

Note

  • Addition of tea bags is essential to get black colored chana after cooking. So do not skip it.
  • Adding Anardhana powder is for flavor and to get dark colored chole masala.
  • You can also use store bought chole masala powder instead of chana masala powder.
  • Adjust the quantity of spice powders as per your taste.

Try this easy, yummy Chole masala recipe at home. Enjoy with bhatura !

How to make chole for bhatura

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