Flavours I Luv: Naan with Amritsari Chole

Amritsari Chole, a famous Punjabi dish.It taste great with Naan and Bhatura.

Recipe for Amritsari Chole:-

Ingredients

For cooking the chick peas :-

Chick Peas / Kabuli Chana : 2 cups (soaked overnight in enough water)

Cinnamon Sticks : 2 inch

Black Cardamom : 4-5

Bay Leaves : 2 medium

Ginger Paste : 1 tsp

Tea bags : 3

Baking Soda : 1/4 tsp (optional)

Salt as required

For the masala gravy:-

Onion : 1 large chopped

Tomato : 3 chopped

Ginger : 1 tsp chopped

Green chilly : 4 slitted

Cumin powder : 2 tsp

Coriander powder : 2 tsp

Fennel powder : 1 tsp

Amchur powder/dry mango powder : 2 tsp (optional)

Red chilli powder : 1tsp

Garam masala powder / chana masala powder : 1 tsp

Oil : 3-4 tbsp

Julienned ginger and coriander leaves for garnishing ( optional )

Method

Pressure cook soaked chick peas with all the ingredients mentioned under 'for cooking chick peas'. Cook upto 3 whistles or till the chickpeas are completely cooked.

Strain the chickpeas and reserve the stock along with the whole spices. Discard the tea bags.

In a large kadai, heat oil. Add chopped onions, fry till golden brown.

Add slit green chillies and fry for a minute, add chopped tomatoes and chopped ginger and saute until tomatoes become soft and mushy.

Add the cooked chickpeas and saute for 5-6 minutes.

Add all the spice powders, stir and saute for a minute.

Now add the strained stock, keep simmer till the curry thickens.

Add some julienned ginger and stir.

Serve Amritsari Chole hot garnished with coriander leaves along with Naan.

Recipe for Naan:-

An easy Naan recipe without yeast on stove top. I used whole wheat flour and all purpose flour in 2:1
proportion in this recipe

Ingredients

Flour : 3 cups ( 2cups whole wheat flour+1 cup all purpose flour or maida )

Baking Powder : 1 1/2 tsp

Baking Soda : a pinch

Salt as required

Yogurt : 3 tbsp

Milk : 2 tbsp

Sugar : 2 tsp

Water as required

Oil : 3 tbsp for kneading the dough
Calonji : 1 tbsp (optional)

Method
Sieve the flours, baking powder, baking soda and salt.

Mix milk and yogurt and stir in sugar. Add water enough to knead.

Mix the flour with the milk and yogurt mixture.

Knead to make a smooth dough.

If the dough looks dry then add some water and knead again. The dough should be smooth and soft.

Cover with a wet cloth and keep aside for 10 minutes.

After 10 minutes, add oil and knead the dough again.

Cover with the wet cloth and keep aside for 2 hours, till the dough leavens and rises.

Make medium sized balls of the dough.

Roll into a four or five inches round circle. Sprinkle calonji while rolling.

If you want you can stretch the dough to one side to give a tear shape to the naan.

On a hot tava or griddle, place the naan and partly cook both sides. Then place the naan direct on fire with the help of a tong. Cook both sides till they puff.