Lifestyle Desk- Chole is a dish in Indian kitchen which is liked by people of all ages. Whether served with kulcha or hot puri, chickpeas enhance the taste of food on every occasion. Especially when guests arrive, Chole is prepared in most of the houses. But sometimes despite the taste being good, the gravy remains thin, which spoils the entire fun. Actually, the right spices, water balance and cooking method have a big role in making the perfect gravy of chickpeas. By adopting some easy tips, you too can prepare thick and restaurant style chickpea gravy at home.
It is important to soak thoroughly
First of all, it is very important to soak chickpeas thoroughly. Soak chickpeas in water for at least 7 to 8 hours or overnight. Due to this, chickpeas get cooked quickly and their texture becomes better. Adding a bundle of tea leaves or a tea bag while boiling makes the color of chickpeas dark and attractive, as seen in dhabas and restaurants.
Correct use of onion-tomato
Proper use of onion and tomato is very important for thick gravy. Many people do not fry the spices properly in a hurry, due to which the gravy remains thin. Cook the onion well until it turns golden brown. After this, add ginger-garlic paste and fry until the raw smell goes away. After adding tomatoes, cook the spices until the oil starts separating. This process makes the chickpea gravy thick and tasty.
add mashed chickpeas
If the gravy still seems thin then mash some boiled chickpeas and add it to the gravy. This thickens the gravy naturally and also enhances the taste. Apart from this, adding one spoon of gram flour after lightly roasting it also improves the texture of the gravy. Many people also use cashew or melon seed paste, which makes the gravy rich and creamy.
add water in the right amount
Correct measurement of water is also very important. Adding excess water while making chickpeas makes the gravy thin. Always cook by adding water little by little. If you are making chickpeas in the cooker, then instead of throwing away the boiled chickpea water, use it in the gravy. This increases both taste and thickness.
Add these spices at the end
Finally, add Kasoori Methi, Garam Masala and a little desi ghee to the chickpeas and cook on low flame for 5 minutes. This gives dhaba style aroma and taste to the chickpeas. Sprinkle green coriander and long ginger slices on top and serve. By adopting these easy tips, you can make thick, spicy and flavourful chickpea gravy at home, which everyone will praise you after eating.
