Hing and Ajwain wale Chole – Haridwar style chole is exceptional as it notches up taste many folds with unique blend of spices and unmatched flavors. Slow cooked chickpeas in aromatic spices give a rich gravy that is flavorful and delicious in every bite. The recipe does not include onion or garlic but the use of Hing (asafetida) and ajwain (carom seeds) lend a peculiar lip-smacking taste to it. Sprinkled with Kastoori Methi on top, served with hot pooris; this dish will stay on your tongue forever.
In this Post
- Why I LOVE… This Recipe!
- Haridwar Style Chole: A Culinary Journey by the Ganges
- The Secret Ingredients: Hing & Ajwain
- Health Benefits Of Hing And Ajwain
- Traditional Cooking Techniques For Haridwar Style Chole
- Serving Suggestions And Accompaniments
- Where To Find The Best Haridwar Style Chole In Haridwar?
- My Hing aur Hing wale Chole: Image Gallery
Why I Love…This Recipe
Now, I’ll let you know why I’m completely MAD about hardware-style Chole! Firstly, there’s something about the rusticity of it that just screams COMFORT. Imagine this: tender chickpeas cooked to PERFECTION in spices that mingle together so well they make your taste buds want to jig. And do you know what? All of this happens inside a good old pressure cooker which gives it an authentic homely taste like nothing else can.
But wait! There is another thing…what sets hardware-style Chole apart from other dishes is its VERSATILITY. You could have it with piping-hot Pooris out of the wok which will provide warmth during those laid-back weekends or pour some over steamed rice for easy yet filling weekday dinner option – either way works just as fine!
And who can forget about those fragrances escaping into every nook and cranny of our houses while it’s left on fire for hours. Therefore if you are searching for explosively tasty meals which feel like hugs from loved ones when eaten but also don’t require any effort at all to prepare then look no further than hardware style Chole!
Haridwar Style Chole: A Culinary Journey by the Ganges
Haridwar, located at the bank of river Ganges in Uttarakhand state of India considered as a spiritual paradise offering not only divine experiences but also mouthwatering dishes which are hard to resist. Amongst all street foods available here, one must try Haridwar style chole – a dish made from different types of lentils soaked overnight and then cooked till they become soft enough to mash easily mixed along with variety spices giving such nice aroma that tempts us towards it again n again. In this blog post I have tried my level best to bring out true essence behind making these yummy bowls full of goodness called “Chholas” so let’s get started without wasting any more time further shall we?
The Secret Ingredients: Hing & Ajwain
What makes Haridwar style chole so special? Well its secret lies within two magical ingredients namely hing & ajwain. Hing which is also known as asafoetida acts like a flavor enhancer balancing overall taste whereas ajwain adds little bit kick to other spices used while cooking besides aiding digestion thereby giving interesting twist to this delicacy from culinary point view.
Health Benefits Of Hing And Ajwain
Besides being flavorsome hing and ajwain have got many health benefits too. Hing aids in digestion, relieves bloating, has anti-inflammatory as well as antimicrobial properties whereas ajwain being packed with antioxidants helps to improve digestion system, reduce acidity levels in stomach thereby aiding weight loss process also it works wonder for respiratory system so next time you cook up some of these cholas don’t just think about pleasing your taste buds but also nourishing body from within.
Traditional Cooking Techniques For Haridwar Style Chole
To unlock traditional flavors of Haridwar style chole we need follow few cooking methods which are slow-cooking and soaking overnight etcetera. The reason behind slow cooking chickpeas lies in letting them absorb all flavors infused through spices used here hence making dish more tasty & mouthwatering. On the other hand soaking chickpeas overnight makes them soft enough required during later stages of preparation where they get mashed easily while pressure cooked along with other things like hing ajwain etcetera sets base for creating rich flavor gravy further simmered into till well blended together giving out authentic taste .
Serving Suggestions And Accompaniments
Haridwar style chole can be effortlessly paired up with hot puris or bhaturas that would create an amazing combination altogether . Steamed rice / jeera rice could serve as alternative if one wishes so. Also garnish it by adding sliced onions over top of it along with green chillies , tangy cucumber tomato salad may give different dimension to this fantastic recipe.
Where To Find The Best Haridwar Style Chole In Haridwar?
If you want truest form then there is no better place than streets itself where these small vendors sell their heart out every day so head towards “Har Ki Pauri” area if looking for such delicacy
My Hing aur Hing wale Chole: Image Gallery
Ingredients
- 1 Cup Chole Chickpeas
- 2 ½ Cup Water
- ½ Tbsp Salt
- 1 Bay Leaf
- 1 Pinch Black Cardamom
- 1 Medium Green Chilli
- 3 tbsp Ghee
- ¼ tsp Asafoetida Hing
- ½ tsp Carom Seeds Ajwain
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 1 ½ Tbsp Coriander Powder
- ½ Tsp Cumin Powder
- 1 ½ Tbsp Chana Masala
- 1 ½ Cup Water
- ½ Tsp Kasuri Methi
Instructions
Step 1: Prepping the Chickpeas (Chole)
- To begin, soak the chickpeas (chole) overnight, which helps soften them.
- In a pressure cooker, place the soaked chole, add water, a pinch of black cardamom powder, and some salt. Cook on high flame until you hear one whistle, then reduce the heat and let it simmer for 20 minutes.
Step 2: Crafting the Wet Spice Mix
- In a bowl, mix the dry masalas – coriander powder, turmeric powder, chili powder, cumin powder, and your favorite chole masala.
- Now, add some water to the mix. This not only combines the spices but also prevents them from burning when we add them to the dish.
Step 3: Let's Get Cooking
- Heat up a thick-bottomed pan and add some ghee.
- Toss in the carom seeds (ajwain) followed by the asafoetida (hing). Sauté these for a couple of minutes on low heat.
- Time to add the wet spice mixture. Allow it to sauté further, enhancing the aroma and flavor.
Step 4: Bringing It All Together
- Gently introduce the boiled chole into the pan.
- Pour in the remaining water, then cover with a lid and let it simmer on low heat for around 10 minutes. This gives the chole time to absorb all those beautiful flavors.
- As a finishing touch, add the kasuri methi, which adds a unique and delightful aroma to the dish.
Step 5: The Grand Finale – Serving
- It’s time to serve this flavorful creation hot, and it pairs perfectly with hot puris. This delightful combo is sure to satisfy your taste buds and leave you craving for more.
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