• 200gms Chole or Kabuli Chana or Cheakpeas
• 3 cups water for pressure cooking the Chana
• 2 large onions
• 1 tea bag
• 1 inch cinnamon stick
• 2 green cardamoms
• 1 bay leaf
• Salt

• 2 medium sized tomato, finely chopped
• 2 green chillies slit lengthwise
• 2 tbsp ginger garlic paste
• 1 tsp cumin seeds
• ¼ tsp turmeric powder/haldi
• 1 tbsp coriander powder
• 1 tsp Kashmiri red chili powder
• 2tbsp MDH Chole Masala
• 1 tsp garam masala powder
• 1/2 tsp amchur powder/dry mango powder
• 1 tsp Kasoori Methi
• 1 tsp sugar
• 2 tbsp oil

For garnishing

• Coriander leaves
• ½ inch ginger julienne
• 1 medium onion, sliced or chopped
• 1 lemon sliced

• Rinse and soak the Chole/Kabuli Chana/Chickpeas in enough water for 5 to 6 hours.

• In a pressure cooker, add the chole along with 2 chopped onions, 1 bay leaf, 2 green cardamoms, 1inch cinnamon stick, salt and 1 tea bags along with water to cook. By boiling the onion you get a super rich gravy.

• Pressure cook on medium heat till 1 whistle and then lower the heat to cook on slow flame for 20 to 25 minutes. Let the pressure cooker cool, after which drain the chana from the stock and keep the stock for later use. Take away the tea bag from the chana. To check whether the chanas are cooked, you can press it with your fingers to see whether it has softened or not.

• Heat oil in a pan/ kadai. Add the cumin seeds, green chillies and ginger-garlic paste and saute till the raw smells go away. Now, add tomatoes & sauté till they soften and the oil starts to leave the sides of the pan. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, amchur powder, chole masala and cook for another 1 to 2 minutes. 

• Now add the cooked chole and stir well. Mash some of the chole for a thick consistency. Add the stock in which the chana was boiled and let the chana cooked in this stock on a slow flame till the desired consistency, which is medium to dry consistency. Check the seasoning and add 1 tsp of sugar to balance the sourness of the chole.

• Dry roast the kasoori methi and crush them with your palms and add it with the garam masala to the chole gravy. 

• Garnish with coriander leaves & ginger julienne

• Serve the chole with Rotis , Paratha, Poori or Bhature  along with sliced onions and lemon.

 250 gms paneer
 METHOD:

• Cut the paneer into small cubes and keep aside.
• Soak the cashewnuts and charmagaz for 10 to 15 minutes and then grind them to a fine paste with 2 tbsp of milk . Keep aside.
• Boil the tomatoes and ginger for 5 minutes and let it cool. Once cool, peel the tomatoes and puree the tomatoes along with ginger and green chilies. Keep aside.
• Heat oil/ghee in a kadhai or pan. Add the bay leaf and cumin seeds. Once the cumin starts to splutter, then add the tomato, ginger and green chilli puree to it. Fry till the raw smell of tomatoes are gone, then add turmeric powder, coriander powder, kashmiri red chilli powder and salt. Cook till the oil leaves the side of the pan.
•  Now add slowly the kaju charmagaz paste to it and mix everything well for 2 to 3 minutes . 
• Add 1 tsp sugar and 1 cup of water and cook on slow flame till the desired consistency of the gravy is achieved.
• Slightly dry roast the kasoori methi and with the help of your palm, crush them to a fine powder.
• Now fold in  the paneer cubes slowly to the gravy, add garam masala and crushed Kasoori methi to it and cook on slow flame till another 2 to 3 minutes. Turn off the flame and garnish with chopped coriander leaves.
• Serves hot with Roti, Paratha or Rice of your choice.

• 200 grams  skinless Black Gram
• 600 grams flavored Rice
• 4 nos of Coconut
• Jaggery as per taste
• 2 nos of cardamom powder
• A pinch of nutmeg powder
• Turmeric leaves
• Salt

Apart from all the food stalls in Bali Yatra, the most unique among all the foods are THUNKA POORIS....



   which is a very large size poori  served to customers only during Baliyatra. This unique delicacy is traditionally served with Chena tarkari ( Spiced Cheese balls curry) and  Phulkobi tarkari (Cauliflower and Potato curry).This is an humble attempt on my part to make this king size Poori at home for dinner accompanied by Chena Tarkari and Phulkobi Kassa.