Chole Cups

Chole is a traditional North Indian dish, served with bhature, as a main course. It is even a famous street food.

In this recipe I have presented it as a starter, with the juicy chole served in crusty tarts, and topped with onions and coriander leaves, which looks appealing as well as it is equally flavorsome and tasty.

Do try out this recipe and if you like it, be sure to Like, Comment and SUBSCRIBE for upcoming recipes.

YouTube link-

Ingredients-

For Chole-

1. Chickpeas- 1 cup
2. Oil- 1/4th cup
3. Tea bag- 1 no.
4. Black Cardamom- 1 no.
5. Green Cardamom- 3-4 no.
6. Bay Leaves- 2 no.
7. Cloves- 3-4 no.
8. Cinnamon- 2 small sticks
9. Whole Red Chillies- 3 NO
10. Baking Soda- 2-3 pinches
11. Onion- 1 big, ground to a paste
12. Tomato- 1 big or 2 medium, pureed
13. Ginger-Garlic paste- 1 tbsp
14. Red Chilli pwd- 2 tsp
15. Cumin seeds- 1 tsp
16. Coriander pwd- 1 tsp
17. Cumin pwd- ½ tsp
18. Turmeric pwd- ¼ tsp
19. Chhole Masala- 1 tbsp
20. Dried Fenugreek leaves (kasoori methi)- 1 tsp
21. Coriander Leaves- Handful
22. Salt- To taste

For Cups (tarts)-

1. All Purpose Flour- 1- ¼ cups
2. Vegetable oil- 1/4th cup
3. Cumin seeds- 1/4th tsp
4. Carom seeds (Ajwain)- 1/4th tsp
5. Butter- 1-2 tbsp
6. Salt- To taste

For Potato Crisps-

1. Potato- 1 Medium
2. Cumin pwd- ¼ tsp
3. Chaat masala pwd- ¼ tsp
4. Corn flour- 1 tbsp
5. Salt- To taste

Method-

Step 1. Start by kneading the dough. Mix salt, 1/4th tsp cumin seeds, 1/4th tsp carom seeds (ajwain) & 1/4 cup vegetable oil in 1-1/4th cup all purpose flour. Add some water and knead into a dough. Keep aside for 30 minutes to an hour.

Step 2. Pressure cook 1 cup chickpeas that have been soaked overnight, with 1 tea bag, salt to taste and 2-3 pinches of baking soda. Boil till soft.

Step 3. Heat 3/4th cup vegetable oil in a pan, add 1 tsp cumin seeds, whole spices, 3 red chillies and 2 bay leaves. Let them splutter then add 1 tbsp ginger-garlic paste. Saute for a minute.

Step 4. Add 1 big ground onion, cook it till it browns. Add 2 pureed tomatoes, mix well, then add 1 tsp coriander pwd, 1/2 tsp cumin pwd, 1 tbsp chhole masala, 1/4 tsp turmeric pwd & 2 tsp red chilli pwd. Saute till oil separates.

Step 5. Add boiled chickpeas and around 1- 1-1/2 cups water. Mash some chickpeas in pan with spoon while stirring to thicken the gravy.

Step 6. Once it comes to a boil add 1 tbsp dried fenugreek leaves, handful of coriander leaves & salt if required.

Step 7. We will make the potato crisps now. Mix 1/4 tsp chaat masala, 1/4 tsp cumin pwd & salt in 1 tbsp corn flour.

Step 8. Mix the above in grated potato. Mix lightly with fingers to coat all the potato.

Step 9. Spread the mixture evenly on a metal sieve, pressing with spoon to even it out.

Step 10. Fry with sieve in hot oil, removing it from the sieve in between. Fry till crisp & golden. Our potato crisp is not ready.

Step 11. Divide dough in 6 parts. Grease tart molds & press each ball of dough into the molds, make it as think as possible.

Step 12. Bake in preheated oven at 180 degrees Centigrade, for 15 minutes or till golden.

Step 13. Serve cups with chhole and topped with potato crisps, onion & coriander leaves, with lemon wedges on the side.