PUNJABI CHOLE CHOLE BHATURE.... a North Indian delicacy which a huge favourite of all.
This is one gravy dish which we usually mess up. The chickpeas should be
boiled first with the whole garam
masalas so that the chickpeas get nicely infused with the flavour of the garam
masalas. Then it needs to be added to onion tomato gravy. Sounds simple... It
is. But the key to get the chole right is to boil the chickpeas for a correct
time so that its cooked about 90% and after adding them to the gravy the rest
of cooking needs to be done.
