Instant Pot Chana Masala – Punjabi Chole

With this instant pot recipe, you can have delicious masala coated chickpeas on your plate in no time.

Chole Bhature is a food dish originating from northern India. However, in India, Delhi Chole Bhature is very popular, it is a combination of Chana masala and Bhatura (puri), a fried bread.

Spices are everything when it comes to making Punjabi Chole. There are certain spices in particular that make this dish are Chana Masala, Amchur powder, and roasted cumin powder, which adds depth and aroma to the dish.

Do I need to soak dried chickpeas overnight?

NO

Although soaking chickpeas helps to be more easily digested.

Ingredients:

· 1 cups dried chickpeas wash and soaked

· 1 Onion Finely chopped

· 2 tablespoons oil of Choice

· 1 bay leaf

· 2 teaspoon minced garlic

· 2 teaspoon minced ginger

· 2 chopped medium size tomatoes

Spices

· 2 teaspoons Chana Masala

· 2 teaspoons Amchur Powder

· 2 teaspoons Chana Masala

· 2 teaspoons Roasted Cumin Powder

· 1 teaspoon turmeric powder

· 1 black Cardamom

· 2 cup water

· 2 teaspoon Salt or to test

· Cilantro leaves, green chilli and red onion to garnish

Instructions

Wash the chickpeas in warm water, Drain, rinse and set aside.

Press the sauté button. Add the oil and allow it to heat it up for a minute. Add the onion and bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.

Add the garlic, ginger, stir, then add the chopped tomatoes and cook for 5-7 minutes, or until they break down.

Add the spices, stir, then add the chickpeas and water.

Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.

Naturally release pressure.

Discard the black cardamom and the bay leaf, garnish with red onion, green chilli and chopped cilantro.

If you want a thicker curry you can mash it a bit.

Roasted cumin powder is highly aromatic and has a more intense flavor than unroasted cumin.

To make roasted cumin powder:

Heat a skillet over low heat and add 1 cup of dry roast cumin seeds for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.

For Bhatura:

Bhatura is a fried bread which is served with Chana Masala.

There are many variations of making these crispy and fluffy fried bread. Dry active yeast, baking soda, eno (fruit salt), baking powder are some of the ingredients that are added to leaven the dough. In this post I am sharing 2 delicious ways to make bhatura.

Ingredients:

1 Cup Wheat flower

1 cup white flower

1 boil potatoes

1 tablespoon kasorri methi

1 teaspoon yeast

1 tablespoon oil

Salt to test

½ cup water

Instructions:

In a bowl, mix together the whole wheat flour, white flour with salt and rub the oil into it with your fingertips.

add the fermenting mixture of yeast with warm water.

Form a dough with these two mixtures.

Knead the dough for 5 to 10 minutes or until it is silky smooth.

Add a little flour if it is too wet. Gather the dough into a compact ball and cover it with a damp cloth. Again set it aside in a warm place for 2 hrs.

After 2 hours, knead the dough again.

Shape into balls and roll them into disc, size you like.

Dip fry and enjoy!

Notes: The dough has to be kneaded very well and should be soft and pliable. If the dough becomes sticky, then add some flour and continue to knead. Add water as required while kneading the dough. You can use a stand-mixer to knead the dough.

Fry the Bhatura on medium to medium-high heat. Do not fry on a very high heat as then then the top gets browned too much and can be slightly undercooked from inside Also, do not fry on low heat as then they absorb too much oil.

You can use either ½ teaspoon baking powder or ¼ teaspoon baking soda to replace 1 teaspoon Yeast.