Chole -Carrot + Pav

Chole is prepared, using Channa (ಕಡಲೆಕಾಳು), onions and with spices. Chole Pav is a famous snack in India and all over the world now a days. Normally Chole contains lots of spices and it is normally a spicy food.

Whole Channa is also known as chickpea. There are two varieties of Chick pea, Black Channa and Kabooli Channa. Channa belongs to pulse family. They are an excellent source of Manganese, Fiber, Folate (folic acid) and provide essential nutrients like Iron, Copper and Protein. They are used to make delicious curries, curried Chole, Falafels and Hummus.  

Carrots are naturally sweet, delicious and crunchy vegetables. They are rich in Vitamin A, contain loads of minerals and anti-oxidants.

Here is a recipe of Chole-Carrot + Pav. As I said before it is a good snack and good for dinner too. Using carrots in Chole, adds natural sweet taste. All age group will be love to eat home made Chole Pav and eating these chats at home is a healthy habit. 

Things Needed :

Channa : 2 Cups

Carrots : 1 Cup (grated)

Onions : 2 to 4

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Garam Masala / Chole Masala : 1 Tea spoon

Salt : as required

Oil : 1 Table spoon

Jeera : 1 Tea spoon

Methi seeds : 1/4 Tea spoon

Tomatoes :  2 to 3

Coriander leaves : 3 to 4 Table spoons

Lemon extract : 1 Tea spoon (1/2 rind)

Buns (Pav) :  2 to 3 Packets

Butter : 5 to 6 Table spoons

Method :

1. Wash and soak Kabooli Channa for 6 to 8 hours.

2. Pressure cook Channa for 10 to 12 minutes.

3. Wash and cut onions, coriander leaves and green chilly. Grate ginger and carrots.

4. Keep a big pan on the fire. Heat and put oil.

5. Put jeera, methi seeds and fry. Add 1/2 portion of onions and fry for 2 minutes, Keep the rest.

6. Add cut tomatoes, chilly and grated ginger. 

7. Fry it nicely till it becomes thick.

8. Add turmeric powder and garm masala / channa masala and fry .

9. Now add cooked channa.

10. Add grated carrots and salt. Mix it well.

11. Cook them on medium heat till they are little thick. Stir in between.

12. Add coriander leaves and lemon extract and shift the curry to the serving bowl. Add a tea spoon of butter to the curry.

13. Cut buns in to two. (Half )

14. Keep a tava and heat. Put little butter and put the pav on the butter and fry both the sides for 30 secomds on each side on low flame.

15. Serve Channa with Hot Pav and cut onions on the top of chole.

16. Repeat the same with the rest of the Pav.

17. Chole curry can be eaten as it is. Top up some onions cut just before serving Chole.

18. You can also add coriander leaves, grated carrots, cut raw mango to make it more yemmy.

Note : 

Cook Channa till soft to give a good taste. You can also add spices like cloves and cardamom as it is to get the aroma of spices. Adding chilly gives channa yemmy taste. You can also add more butter if you wish. ( to the curry). You can use either any one of the masala powder.(Pav bhaji masala or garam masala powder). I have used MTR. garam masala powder. Adding more ghee adds to the taste of chole and even pav. ( For the healthy reason use it little and use more onions and even carrots too).

Serves : 4 to 6 

Time : 30 to 40 minutes.

Soaking time extra 

Bombay Saag + Soft Chapatis

Bombay saag is a gravy curry and it is prepared with potatoes, besan and garam masala.(spice).  Bambay Saag sounds interesting. May be this curry include besan and its done in minutes must have brought the name.
Potatoes are rich tuberous root vegetable. It is a good source of nutrition, starch, vitamin and fiber. It is one of the cheap staple food item all over the world. It is full of vitamins, minerals and dietary fiber. They are very good natural sources of both soluble and insoluble fiber. It helps to prevent constipation. They are full of B compex group of vitamins. Potatoes contain the good amount of many essential minerlas like Iron, manganese, magnesium, phosphorous, copper and potassium.

Here is a recipe of Bombay Saag which is a gravy dish. It is very simple and easy to prepare. Bombay Saag definitely goes very well with chapatis, pooris, roti, idli, dosa and even with bread. All the age group will surely enjoy eating Bombay Saag + Soft Chaptis.

Bombay Saag :

Things Needed :

Potatoes : 3 to 4
Green chilly : 2 to 3
Garam Masala : 1/2 Tea spoon
Besan : 2 Tea spoons
Salt : to taste
Curry leaves : 5 to 6
Coriander leaves : 2 to 3 Table spoons
Lemon : 1 Table spoon (optional)
Oil : 1 Tea spoon
Jeera :  1/2 Tea spoon
Ginger :  1 Table spoon (grated)
Ingh : a pinch
Turmeric powder : a pinch

Method :

1. Wash and cut potatoes according to your wish. Wash it again and keep it aside.

2. Wash and cut green chilly, curry leaves and coriander leaves. Grate ginger.

3. Mix besan with 1/2 cup of water and keep it ready.
4. Now keep a pan on the fire and heat.
5. Put oil and jeera to the pan. Add ingh, curry leaves and green chilly.

6. Add potatoes, ginger to the jeera mixture and fry for 1 minute.

7. Put two glasses of water, turmeric powder and cook potatoes till soft.

8. Add salt and garam masala powder when potatoes are cooked.

9. Mix besan nicely with water and add it to the gravy and cook for 2 to 3 minutes.

10. Stir in between so that it does not get burnt at the bottom and cooked well.
11.Add coriander leaves, lemon juice and shift the Aloo gravy to a serving dish.

12 Mix well and serve with Chapati or Roti or even dosas.

Note : 

You must cook potatoes till they turn soft. You can add more oil if you wish. You can also add onions and garlic to the potatoes. Boiling potatoes in the pressure cooker is a good idea, but do not over cook.
Time : 15 Minutes

Servings : 3 to 4

Soft Chapati :

Take a big bowl add 2 cups of wheat flour, 2 table spoons of curd, salt and 1/2 spoon of baking powder. Mix it nicely and keep the dough for 20 minutes.

Now prepare small balls, roll them and prepare chaptis.

Server them with Bombay Saag.

Note : Add water little by little and prepare the dough, since already curd in it the dough will not take much water. The chapati dough should be normal chapati consistency. Since we have used wheat 20 minutes is more than enough to get the soft dough. Adding oil is purely optional.

Time : 20 Minutes
Servings : 3 to 4