Just thinking about the chickpeas served at a dhaba restaurant makes your mouth water. If you're craving the same flavors as those served at a dhaba, you can make them at home with this simple recipe. Let's learn how to make dhaba-style chickpeas.

Servings: 2

Ingredients:

1 cup chickpeas
2 bay leaves
1 large cardamom
1-inch piece of cinnamon
1 teaspoon of tea leaves
Salt to taste
1/4 teaspoon baking soda
5-6 tablespoons oil/ghee
1 teaspoon cumin seeds
1 pinch asafoetida
1 medium-sized onion paste
1 tablespoon ginger-garlic paste
2-3 green chilies
2 medium-sized tomato purees
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
2 tablespoons chole masala
1/2 teaspoon dry mango powder
1/2 teaspoon garam masala
1 teaspoon kasuri methi
Small piece of ginger
1-2 green chilies
1/2 teaspoon Kashmiri red chili powder

Method:

First, wash the chickpeas that have been soaked overnight.

Now put them in a pressure cooker with water, salt, baking soda, bay leaves, black cardamom, cinnamon, and a bundle of tea leaves.

Close the lid and cook on high heat for one whistle, then reduce the heat to 5-6 whistles, until the chickpeas are completely soft. Then, turn off the heat and, after the steam evaporates, remove the whole spices and tea leaves bundle.

Heat oil or ghee in a pan, add cumin seeds and asafoetida, and let them crackle.
Add the onion paste and fry until golden brown. Then, add the ginger-garlic paste and green chilies and fry for 1 minute.
Add the tomato puree and a little salt, and fry thoroughly until the oil separates. Add all the dry spices and the remaining salt and fry on low heat for 2-3 minutes.

Add the boiled chickpeas to the prepared gravy. Mash some of the chickpeas lightly to thicken them.
Add the crushed fenugreek leaves and garam masala to combine. Cover and cook over low heat for 10-15 minutes, allowing the spices to permeate the chickpeas.

Meanwhile, heat the ghee in a small tadka pan. Add ginger slices and green chilies and lightly sauté. Turn off the heat and immediately add Kashmiri red chili powder, stirring. Pour this tempering over the hot chickpeas and garnish with finely chopped coriander leaves.
Dhaba-style, spicy, and delicious spicy chole are ready.

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