Dhaniya masala chole with Tawa naan

Dhaniya masala chole with Tawa naan

Ingredients:
1/2 kg chickpeas(soaked overnight)
1 tea bag
3 medium sized onions (paste)
4-5 big tomatoes (pureed)
1 tbsp green chilli, ginger garlic paste
1/2 cup fresh coriander leaves paste
1 tsp cumin seeds
2 black cardamom
1 bay leaf
2-3 cloves
1/2 cinnamon stick
5-6 black peppercorns
A pinch of asafoetida
1/2 tsp degi mirch powder(red chilli powder)
1/2 tsp turmeric powder
1 tsp coriander powder
2 tsp dry roasted cumin seeds
Salt to taste
3-4 tbsp tamarind paste
4-5 tbsp oil
1/2 cup water

For garnishing:
Onion rings
Coriander leaves
Small cubes of fried cottage cheese
Directions:
Boil chickpeas in a pressure cooker adding salt and a tea bag in a pressure cooker till tender( this generally takes 6-7 whistles on medium flame) discard the tea bag, crush roasted cumin seeds in a mortar and pestle and add in the boiled chickpeas, keep aside.
In a wok heat oil add add asafoetida, cumin seeds, after the seeds splutter add rest of the whole spices and saute for a minute.
Next add green chilli and ginger garlic paste, saute for a minute.
Add onion paste and cook till golden brown.
When onions are cooked add tomato puree and coriander leaves paste and cook till oil separates from the sides.
Next add all the dry spice powders and cook again for a minute.
Add boiled chickpeas, tamarind paste and water and let the mixture boil for 10-12 minutes.( adjust the seasonings if required)
Garnish with onion rings, cottage cheese and coriander leaves.
Serve hot with naan, paratha, kulcha or rice.
Tawa Naan:
Ingredients:
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp oil
1/2 tsp salt
1 tsp sugar
1/2 cup curd
water as required
Directions:
In a mixing bowl add both flours, baking powder, baking soda, salt and sugar and whisk well. Make a well in the center, add oil, curd and water and knead into a soft pliable dough.
Cover the dough with a wet muslin cloth.
Take an orange sized ball from the dough and roll into an elongated shape on a clean surface dusted with flour, apply some water on the top of the naan and put it on a tawa from the wet side so it sticks to the tawa.
Cook on medium flame, when the naan starts to puff on the top turn the tawa upside down and cook naan on direct flame from the top side.
When cooked put a dollop of butter and serve hot