I always think that life changed a whole lot since I started blogging. Blogging has affected my life and my family more than I can actually say. It took a different shape when I actually met some of them and many bloggers have been part of our family conversation. It has been a life-changing experience and one that I will always enjoy. Even though I don't actually interact much as I used to previously, having started the Blogging Marathon, it has again got me close to a close-knitted group, which is so generous and forthcoming in sharing what they know, their experience, etc. In many ways, they are my closest pals.
Every edition I announce, I look forward to meeting new bloggers, wishing more bloggers join me. Yet even if one of my regular BM pals miss, I itch so much to mail them asking why they are not doing it. And trust me, I love our discussions and enjoy doing the BM every month.
We wanted to celebrate by cooking something from PJ's space. The way each of them has responded and recreated was simply awesome. I must thank Aarthi for taking efforts in collecting all the images and creating a collage.
Here's wishing PJ the very best and hope you enjoy this!
Check out what the other bloggers have made from her blog
Chole for Bhature
For boiling the Channa
Channa /Chickpeas - 1 cup
Tea bag -1
Bay leaf - 1
For the gravy
Oil - 1 tbsp
Cumin Seeds - 1 tsp
Onion, puree -1
Ginger Garlic paste - 1/2 tsp
Tomatoes, puree - 2 medium
Coriander powder -1 tsp
Tamarind, thick extract - 1 tbsp
Chilli powder - 1 tsp
Salt to taste
Coriander leaves to garnish.
How to make the Chole
Wash the chickpeas and soak overnight. Drain the water and pressure cook the channa with the bay leaf and tea bag. Pressure cook for 4 whistles. Remove the teabag and the bay leaf from the cooked chickpeas and keep the cooked channa aside.
Heat oil in a pan and put in jeera and when it splutters add the onion puree and saute till soft.
Next, add ginger garlic paste and cook till the raw smell goes off.
Then add the tomato puree and cook till the oil comes out.
Next add the coriander powder, tamarind extract, coriander powder, chili powder, salt, and cook everything gets cooked well.
Now add the cooked chickpea along with the water and bring it to boil. Then simmer and continue cooking till the gravy thickens.
Serve with Bhaturas.
Notes: You can mash a handful of cooked channa to make the gravy thick.
For a different version of chickpeas, try this Pindi Chole.