Chana Chola, omellete and paratha
Chana Chola, omellete and paratha

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chana chola, omellete and paratha. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chana Chola, omellete and paratha is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chana Chola, omellete and paratha is something that I’ve loved my entire life.

Great recipe for Chana Chola, omellete and paratha. #luxurymeal Sunday Special Breakfast. This Chana Dal Paratha has a unique texture and rich flavour, which is a class apart from the rest. While the basic dough is a standard whole wheat flour one, it is the stuffing that makes this paratha mind-blowing.

To get started with this particular recipe, we must prepare a few ingredients. You can have chana chola, omellete and paratha using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chana Chola, omellete and paratha:
  1. Make ready 1 cups Chickpeas/Chole:
  2. Prepare 5-6 Cardamom
  3. Take 4-5 Black peppercorn
  4. Get 2 tez pat
  5. Get 2 Cinnamon sticks:
  6. Take 2 Tea bags
  7. Prepare to taste Salt
  8. Prepare 5 cups Water
  9. Take Onion: 3/4 cup, grated or pureed [from 2 small onions]
  10. Take Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
  11. Prepare 3-4 Cloves
  12. Take 2 teaspoon Ginger-garlic paste
  13. Make ready 3 teaspoon Chole Masala
  14. Take 3/4 teaspoon Cumin powder
  15. Make ready 1/2 teaspoon Paprika powder
  16. Get Red chilli powder: 1/2 teaspoon or to taste
  17. Make ready to taste Salt

Sprouted black chickpeas can be eaten in its raw form, cooked or ground into flour. Chana daal paratha- Recently I made daal vada's and some ground chana daal paste was lying in my refrigerator.so I wanted to try some thing different and filling,so I tried these paratha's for breakfast and believe me they turn out to be so delicious that my husband want to have these for dinner. Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar.

Steps to make Chana Chola, omellete and paratha:
  1. Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.
  2. In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers.
  3. Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.
  4. In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour.
  5. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in my opinion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.
  6. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
  7. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
  8. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.
  9. After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.

To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.

  1. Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame.
  2. Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.

Sattu Paratha is a great breakfast treat and a good lunch box option. A spicy masala omelette is my 'go to' weekend brunch. My mother always made it for us in India. The combination of ground spices, chillies and eggs just works. It's lightly crisp around the edges but moist, with a fiery chilli kick.

So that’s going to wrap it up for this exceptional food chana chola, omellete and paratha recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!