Masala Chole With Garlic Naan

Masala chole is one of my favorite vegetable dish in Indian cuisine. You can havechana masala with puri, bhatura or naan.

Ingredients: For Garlic Naan

1) 2 1/2 bowls maida

2) 1 1/2 tsp active dry yeast

3) 1/2 cup milk

4) 5-6 chopped garlic cloves

5) 2 tsp curd

6) 1/2 tsp baking soda

7) Sugar to taste

For Masala Chole

1) 3 cups cooked chickpeas

2) 2 medium size onions

3) 2 small chopped tomatoes

4) 3-4 dry red chilies

5) 1 bowl dry coconut powder

6) 1 tsp cumin seeds

7) 1 tsp coriander seeds

8) 1 tsp mustard seeds

9) 1 tsp ajwain

10) 2-3 cardamom

11) 2-3 cloves

12) 2-3 black pepper

13) 1/2 cinnamon stick
14) 1 bay leaf

15) 2 tsp turmeric powder

16) 3 tsp tamarind juice

17) 4-5 chopped garlic cloves

18) 1/2 inch chopped ginger

19) A pinch of asafoetida

20) 4-5 tbsp vegetable oil

21) Jaggery to taste (optional)

22) Salt to taste

23) 10-12 sprigs coriander

Method: For Garlic Naan

1) Mix maida with garlic, sugar, baking soda & curd.

2) In a bowl, mix yeast with milk. Add this mixture into the maida & make it into a dough.

3) Place a wet cloth on dough & keep the dough in a warm place for atleast 2 hours for fermentation.

4) After 2 hours, knead the dough with oil for 5 mins.

5) Pinch off small handfuls of dough about the size of a golf balls. Roll of the balls into either triangular or circular shape like chapati.

6) Now, place the uncooked naan on a hot frying pan.

7) Cook until both sides of naan are brownish in color. Apply butter if required on both sides.

8) Hot naan is ready.

For Masala Chole

1) Soak chickpeas in water for overnight. On next day, add desired quantity of water to chickpeas & cook them in a pressure cooker until they become tender.

2) To prepare chole masala, take a nonstick container & add oil (1/2 tsp) in it.

3) Add onions & saute it until they are reddish brown. Shallow fry all the spices on a medium flame.

4) Keep the onions aside. Now, add 1/2 tsp oil in a nonstick container & shallow fry the red chilies for 2mins.

5) Keep the red chilies aside. Now, again add 1/2 tsp oil in a nonstick container & shallow fry the dry coconut powder for 2 mins.

6) Keep the dry coconut aside. Add 1/2 tsp oil in a nonstick container & shallow fry the remaining spices together namely, cumin seeds, ajwain, cinnamon stick, cardamom, cloves, corriander seeds, black pepper.

7) Now mix all the spices in a plate namely onions, red chilies, coconut, ajwain, cumin seeds, cinnamon stick, cardamom, cloves, corriander seeds, black pepper, garlic, ginger. Allow it to cool for 5-10 mins.

8) Add all the above spices & desired quantity of water in a mixer blender. Blend all the spices until it is semi-liquid & soft in texture.

9) Heat 5-6 tbsp oil in a nonstick container. Add bay leaf, mustard seeds, a pinch of asafoetida, turmeric & above masala. Allow it to cook for 15mins on a medium flame.

10) Add cooked chickpeas, tamarind juice, jaggery, salt & chopped tomatoes in the above masala. Allow it to cook for 15mins on a low flame.

11) Masala chole is ready. Garnish it with chopped coriander.