Chana or popularly known as Chola/Chole is a popular Punjabi dish enjoyed with Bhatura, Naan, Kulcha or Poori (all kinda breads which are full of ghee/butter :P). Across the globe Chana is known as Chickpea, there are so many different styles and recipes to cook Chana, in some places spicy gravy or curry is made using Chana on the other hand some people make semi dry dish giving Chana a tangy flavor.
Chana is quite versatile when it comes to variety and quality, there are usually two to three varieties of Chana available in market, one is giant size, spotless and creamy white in colour that is the supreme quality and called Kabuli Chana (as it grown across the Mediterranean region). The other varieties are smaller in size and pale white in color; those are mostly grown in Indian subcontinent. I always prefer buying Kabuli Chana for the best result in any recipe.
While I was doing my Bachelor's in Delhi, Chole - Kulche use to be my favorite lunchtime order though it's awesome taste is one of the reasons but the main reason was in Rs. 10.00 you cannot have a better option. This recipe is very much inspired from Delhi style Chole with loads of spices, seasoning and flavors. In this recipe tea leaves are used to give dark brown colour to Chana which is an age old technique, my mother use to follow the same technique for adding colour to vegetarian biryani or pulao.
v Homemade Garam Masala Recipe you can see here.
Thanks for stopping by