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I was thinking of chickpeas lately because I had chole bhature for Sunday brunch after a really long time. Post a sleepover at my friend’s place, we woke up late in the morning only to find ourselves hungry and craving for something good to eat. That’s when it struck us that we could have chole bhature. The spicy and thick chickpea curry was dark brown in colour and I wondered why it looked and tasted so different from the ones my mother makes at home.
Restaurant-style food has always caught my fascination and I’ve wanted to look for ways to replicate the same at home. This time, chickpeas caught my attention and I was ready to take on the task. I came home, looking for chickpeas and the masala my mother uses. To my surprise, there were just a few additional things to be done to make the delicious chana masala at home.
Whether you want to eat it with rice, kulche, bhature or poori, chana masala is a great accompaniment for all. Here are some ways to ace the chana masala at home tonight.
1. Soak The Chickpeas
This is the most initial tasks for preparing chana masala that falls into the pre-preparation category. Soaking chickpeas overnight is considered to be a good practice. This allows the chickpeas to turn soft and moist and they cook quickly the next day. However, in case you don’t have the time to soak them overnight, simply place them in hot water for approximately four to five hours.
2. Get The Colour Right
My main fascination for the chana masala in restaurants is the dark brown colour. That can be easily attained at home by adding a few tea bags to the chickpeas while boiling them. These tea bags lend a beautiful dark colour to the chana without hampering the taste. You can place as many tea bags as you want, depending on how dark you want it to be.
3. Cook First, Add Later
This formula works well if you want to bring out a great flavour of your chana masala. We’re talking about cooking onions and tomatoes first and then chickpeas. After the former has been cooked, adding the latter along with spices would only make it taste better.
4. The Tangy Taste
In order give a tangy kick to your chhole, sprinkle some amchur powder as well add some dried amla to relish the sweet and spicy taste of the chana masala.
5. Water, Water Everywhere
Water portions are an important factor to consider while making any dish. Be careful while adding water to the chana. The amount of water you add depends upon the kind of gravy you are looking for. Thicker gravies require lesser water and vice versa.
