Bun Chole(Burger Buns slit and layered with spiced chickpeas)

This was a very famous snack in my school.I still remember that this sold for just Rs 1 and many would flock for it.The canteen wallah would keep the buns ready slit,open them,ladle some Chole(Indian spiced chickpeas) in between and close the bun and viola!You have a delicious snack!Occasionally someone wanting something more fancy would ask for a Samosa(for which our canteen was known the most) and he would insert it in between the slit neatly to be enjoyed with every bite.

I have changed the process a teeny bit for the fact that I have added some Green Coriander Chutney and slices of Onion to add to the flavors and complement the spiciness.I have given the recipes of the Chole and Chutney as well to make things easier for you.So check out a snack which has the nutritional benefits of Chickpeas,carbs in the buns and lots of beneficial spice!

Preparation Time – 2 hours

Makes – 4 Pieces

INGREDIENTS

4 normal/Whole wheat burger buns(Big ones)

4 tbsp Green Coriander Chutney

8 tbsp Chole

4 slices white onion(red can also be used)

4 tbsp butter

8 tsp Nylon Sev(fine Sev) for garnishing

For the Chole:

2 cups chickpeas(canned or soaked overnight and perssure cooked with 2 tsp salt and 1/2 tsp soda bicarb till fork tender)

2 medium Onions

1 big tomato

1 inch piece Ginger

2-3 green chilies chopped roughly

2 tbsp oil

2 bay leaves

3-4 Cloves

2 -3 Green Cardamoms – split and seeds removed

1 Black Cardamom

3 tbsp Chole Masala(ready available)

2 tsp Kasuri methi

Salt to taste

1 tsp Turmeric Powder(Haldi)

1 1/2 tsp Kashmiri Chili Powder

2 tsp Coriander Powder(Dhaniya)

2 tbsp powdered or crushed jaggery/brown sugar

For the Chutney:

1 bunch fresh Coriander leaves

1 inch piece ginger

2-3 green chilies – roughly chopped

5-6 flakes Garlic(optional)

Salt to taste

METHOD

For the Chutney:

Blend all the ingredients in a blender adding 2-3 tbsp water till a fine paste is obtained.Store in a clean glass bottle in the refrigerator.

For the Chole:

If using canned chickpeas,drain and wash them.If using pressure cooked chickpeas drain them as well and reserve 1/3 cup of the water in which they have been boiled.

NOTE ; Please do not reserve the liquid from canned chickpeas as normally the liquid is not used in cooking as it may contain preservatives which can cause allergies.Once the canned chickpeas are washed very well,they are safe.

In a blender,grind the chopped tomato,onions,ginger and green chillies to a paste.

Heat the oil in a pan and add the bay leaves,cloves,cardamom seeds and black cardamom.Fry till a nice aroma emanates and add the prepared paste.Fry till you see the fat oozing to the surface.Now add the Turmeric,Kashmiri Chili and Coriander Powders.Mix well.Add 1 tbsp of the Chole Masala and salt(Add salt very carefully as you also added salt to the chickpeas water.Canned chickpeas also contain salt).Mix again.

Now add the chickpeas and stir for everything to amalgamate nicely.Cook for 3-4 minutes.Now add the reserved 1/3 cup water(fresh water in case of canned chickpeas),Kasuri Methi and jaggery powder.Mix and cover the pan.Cook on very low heat for approximately 10 minutes till the chickpeas absorb the spices.

Now add the rest of the Chole Masala and mix nicely.Cook uncovered till nearly all the water evaporates.Take off heat and leave to cool.

Assembling the Bun Chole:

Slit the Burger buns in half carefully with a sharp knife.Heat a tava(griddle) and place 1/2 tbsp butter per half – that is 1 tbsp butter per bun.Roast all the slit buns till a little golden and soft.

Spread a tbsp of Green Chutney on each bun base followed by a slice of Onion.Now spoon 2 tbsp of the prepared Chole on each base and cover with the top part of the bun.Press lightly.

On a plate spoon a tbsp of Chole and sprinkle 1-2 tsp of Nylon se.Serve hot with more green chutney and tea/coffee.