Masala Chola | How to make Masala Chola

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ByArti Mehta
Created on 8th May 2017
  • Masala Chola, How to make Masala Chola
Masala Cholaby Arti Mehta
  • Masala Chola | How to make Masala Chola (2 likes)

  • 0 reviews
    Rate It!
  • By Arti Mehta
    Created on 8th May 2017

About Masala Chola

There are many ways in which chola can be prepared. I generally add poppy seeds to the gravy. It gives a lovely texture and flavor to the gravy. Chola are best had with bhatura but if you are not in a mood of making bhatura you can make whole wheat flour puris or plain parathas also. They also taste wonderful.

Masala Chola, a deliciously amazing recipe to treat your family members. This recipe of Masala Chola by Arti Mehta will definitely help you in its preparation. Surprisingly the preparations for Masala Chola can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Masala Chola is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Paneer Tikka can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Masala Chola is just too tempting. Cooking Masala Cholaat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Masala Chola is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMasala Chola from Better Butter.

  • Prep Time10mins
  • Cook Time60mins
  • Serves2People
Masala Chola

Ingredients to make Masala Chola

  • Chickpeas (Chola) - ¼ cup (50 gm, soaked in water for 7-8 hours)
  • Tomato - 1 big (125 gm)
  • Onion - 1 medium (70 gm)
  • Garlic clove - 1
  • Ginger - a small piece
  • Curry leaves - 4-5
  • Oil - 1 Tbsp
  • Asafetida - 1 pinch
  • Mustard seeds - ¼ tsp
  • Cumin seeds - ½ tsp
  • Poppy seeds (khuskhus) - 1 tsp
  • Red chili powder: - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Chola masala - 1 ½ tsp
  • Chaat masala - ½ tsp
  • Kasuri methi (dried fenugreek leaves) - ½ tsp
  • Water - 2 cups
  • Coriander leaves - 1 tbsp (finely chopped)
  • salt as per taste

How to make Masala Chola

  1. Boil the chickpeas with 1 cup water and salt in a pressure cooker for about 20 minutes or for 8-10 whistles. Switch off the flame and let the pressure release by itself.
  2. Grind together onion, garlic, poppy seeds, curry leaves, and ginger.
  3. In a pan heat oil. Add asafetida and mustard seeds. Let the seeds crackle. Add cumin seeds.
  4. Add the onion paste. Mix well. Stir continuously until the raw smell of onion has gone.
  5. Add red chili powder, coriander powder, turmeric powder, and chola masala. Mix well.
  6. Grind and add the tomato. Mix well. Cook until oil is released from the tomatoes.
  7. Add the boiled chickpeas and water and cook for other 10-15 minutes. Add chaat masala and kasuri methi. Mix well.
  8. Garnish with coriander leaves and serve hot with bhatura, puri, paratha etc.
My Tip: 1. Always boil the chola with salt. It aids in faster cooking and makes the chola tastier. 2. If you want you can skip adding poppy seeds. But trust me it gives a very good flavor to the gravy. 3. The quantity of water can be adjusted as per one's choice depending on how much gravy you want.

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