Masala Chola | How to make Masala Chola

By Arti Mehta  |  8th May 2017  |  
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  • Masala Chola, How to make Masala Chola
Masala Cholaby Arti Mehta
  • Prep Time

    10

    mins
  • Cook Time

    60

    mins
  • Serves

    2

    People

14

0





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 marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Masala Chola is just mouth-watering. This amazing recipe is provided by Arti Mehta. Be it kids or adults, no one can resist this delicious dish. How to make Masala Chola is a question which arises in people's mind quite often. So, this simple step by step Masala Chola recipe by Arti Mehta. Masala Chola can even be tried by beginners. A few secret ingredients in Masala Chola just makes it the way it is served in restaurants. Masala Chola can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Masala Chola.

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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