This is a really delicious balti chole that are packed with flavour and enjoyed with some rice or naan or puri. Hope you guys are going to love it!
Recipe is by Gurd Loyal from his book – Mother Tongue
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Ingredients –
For the spice paste
2 tsp cumin seeds
3 star anise
2 tsp coriander seeds
1/2 tsp aniseed seeds
2 black cardamom
6 cloves
1/2 tsp asafoetida
1 tbsp chilli flakes
1 tbsp amchur
1 tbsp dried fenugreek leaves
1 tsp ground mace
1 tsp ground turmeric
4 tbsp tomato puree
For the balti
4 tbsp oil
6 shallots
2 tbsp fresh ginger
8 garlic cloves
2 x 400 gms can of chickpeas
400 gms can of chopped tomatoes
2 tsp salt
4 tbsp brown sugar
30 gms fresh mint
3 tbsp tamarind paste
1 tbsp lemon juice
sliced red onion
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back I'm back in the Kitchen with my friend good deep loyal And Um thank you so much for staying with me In the kitchen and cooking me delicious Food he has not come empty-handed he has Brought his beautiful book Mother tongue It's actually I love the title flavors Of a second generation because that is Quite key to the whole idea of the book Yeah it's the whole idea of like Different conversations between Generations first generation Second Generation and like actually have it Food evolves as I go to the generations Wow amazing and I have to say There are everything in this book I want To cook uh what are you cooking for us Today so today it's the recipe on page 154 is the balti Chalet with star anise And mint oh my God Oh my God it's a good one it is so I'm Gonna let go take over the kitchen I'm Gonna go behind the camera and film this I also just want to say I'll leave all The details to the book uh in the Description and good Goods uh Instagram Page as well but if you haven't checked Out the Malai chicken wings which he Cooked for us last week oh my God We might have to go back for them oh They are so good so please do check that Out and don't forget to subscribe and
Let's get cooking yeah so that is around Six Um Kind of six small yeah Shallots or what about onions If you're using onions it depends how Kind of pungent they are Um I would use maybe sort of two white Onions or if you're using like really it Depends because red onions can sometimes Be really pungent or really kind of Thingy shallots I always find have like A bit more of a sort of sharp flavor off It okay Small yeah yeah and then you're gonna Watch finely chocolate just gonna really Finely chop them yeah because they're Gonna go Um and form kind of the body of the of The Baltic shoulder sauce so that's the Number of garlic and ginger and you're Gonna find we're gonna finish up all of This up yeah Okay there you go just reversing the Camera Everyone needs a tender in the kitchen Amazing Thank you So what's the first thing so the first I'm gonna do is we're gonna toast our Whole spices so the first one I've got Is Two teaspoons of cumin
I've then also got two teaspoons of Coriander seeds So Four cloves I'm gonna go in there And then I'm gonna add two black Cardamom so this is the black smoky Codman not the the green and then This is the key of it and it seems like A lot and it is quite a lot but it star Anise I'm actually going to use Three which is quite a lot of stories But it's that kind of a nicey flavor That's kind of really signature to these So I'm just gonna Toast those and what you're doing is You're just releasing the Aromas from Those so one or two minutes don't let Them burn keep moving them around but if You do this you get the most favor out Of them so I know one of the questions People are going to ask is what if I Can't find blackout room because this is One um spice you can't find in Supermarkets no I mean you can leave it Out but otherwise you can use something Like caraway seeds and maybe add a spoon Of those because that kind of has a Slightly similar Um note or actually even something like Nigella seeds if you use a bit of Nigella seed it kind of has that like Earthy very slight sort of smoky Bitterness maybe adding a bit of that Because that might give you that kind of
Similar element Um but if not you can leave it out you Can leave it out and maybe use kind of Um a smoked salt or something like that But it's yeah Do it in a spice grinder or a pest of Mortar whatever you've got and we're Just going to grind that down to a Powder Now that we've got the whole spices Ground down we're going to add a few Other spices but these are already sort Of powdery so the first one is amtrol Which is um dried mango powder so we're Going to add About a tablespoon of that Then we're also going to add about a Teaspoon of Mace which is the outer husk Of the nutmeg which I love the flavor of Um we're gonna add some turmeric which Gives a nice sort of earthiness About a teaspoon yeah Um now this is an optional ingredient It's Hing which is aspartita which has a Kind of garlicky pungent kind of flavor It's quite easy to find in Indian shops No [Music] Okay it's it's a good one it just has That like nice earthiness and also It counters the effects of short of um Chickpeas Um And then the other ones which are going
In now you can grind this to a powder But I actually quite like to keep it in Um slightly flaky is a bit of chili for Some heat Um and then the final one and again you Can grind this to a powder but I Actually like to keep it whole Um it's some fenugreek which is also Known as kasuri mitti Um And what we're going to do is we're Going to bring the spices that we've Just ground yeah Put those in with these so you've got The whole spices and then the dry spices In together And then what we're going to do is to Turn that into a paste with some tomato Puree and some water [Music] I've got some tomato puree I'm just gonna add to that I'm gonna add About three or four teaspoons of that And then what I'm going to add is about 100 mL of water And what we're going to do is just to Actually mix that all together And that is our paste So it's sort of tomatoey you've got all Of those roasted spices Um but then you've also got those dried Spices and then you've got kind of the Tangy elements of like the anchor which Is a little bit sort of tart the kind of
Pungency of the um ascotida a bit of Heat from the chili Um That's our paste ready So next we're going to add about three Or four tablespoons of oil Um you want enough because there's quite A lot of slots and you really want to Cut those down and then what we're going To do is add these slots And you just want to cook those right Down Probably take about at least five or six Minutes you don't want to do it on too High heat you're wasting shallots I did See that Um So We're not going to cook those too high I'm going to turn that down a little bit But you know give those You kind of want them to go sort of Translucent with maybe a kind of golden Color so you're definitely not Browning Them you just want them to kind of turn Off this but it will take at least sort Of four or five minutes So these have had about three or four Minutes and you can see they're sort of They're turning translucent they're not Brown but they're nice and translucent This is the point we're going to add the Ginger and garlic Oh that smells so good it's just the way
It hits the pan and this we're going to Fry out for about another minute or two Again we're not Browning it we're just Sort of Letting it cook out so that raw taste Goes but we don't want it to Blacken or Darken too much See it's kind of nice and translucent It's not browned and this is the point That we're going to add all of that Spice paste that's just gonna go right Into there Oh just the the spice flavor hits as Soon as it gets into the pan oh my God And again this is why you don't want it To you don't want it to burn so we're Gonna give that just about maybe just One minute to kind of gently Cook Out And then A little bit longer So that spy space has been there for About a minute or so it's starting to Cook through this is the point that You're going to add two tins of drained Chickpeas now my mum would never ever Make sure they're with tin chickpeas but I'm not my mum so that's okay and she Has tried these and she loves them even Though she would swear by surely only Ever being made with chicory soaked Overnight but hey that's just not Something I'll ever remember to do and That's okay so you know if if you do Remember to do it then you know that
We'll get they'll have that kind of Extra kind of deliciousness in the Texture that that gives but if you don't Just cheat because I am and that's okay So in go the chickpeas and what we're Going to do is let these cook for about A minute or so and what we're doing is We're just coating those chickpeas in All of those spices all of that garlic All of those shallots that have now Turned really translucent And basically this is our sort of quick Fire way of getting those flavors Straight into the chickpeas immediately Before we add any more liquid So that's been cooking for about a Minute Um this is the point that we're gonna Add some salt so we're going to season It at this point so I'm going to add About a teaspoon and a half Not too much of salt Um I'm also gonna add some sugar now This is something that you know a lot of Really interesting Indian food has and It's that whole we would call it Katamita which means sour sweet and um What you'll see is we've got the Tomatoes going in and at the end we're Actually going to put in a little bit of Tamarind so this sugar just helps to Balance a lot of the flavors and also Gives you that katamita which is a Really like delicious flavorful thing to
Do very Umami so I'm using dark brown Sugar and we're going to add about three Or four tablespoons so it feels like Quite a bit at this stage but it can Take it because there's a lot of tomato And tartness going in So we're going to give that a little mix And then the last thing that's going to Go in Is two whole tins of tomatoes And then also just to loosen that up a Bit we're going to add 100 mL of water Stir that through And we're going to let that cook And simmer for about 15 minutes and We're going to cover that with a lid So these have had about 12 30 minutes I'm just going to check in on them oh There they are simmering nicely now what We're going to do I'm just going to turn That down and then what we're going to Do is make our Tamarind and mint paste Which is going to go into here so I'm Just going to turn that down put the lid Back on and cover them fully and let's Get going with the paste here I have got About 20 grams of mint leaves so quite a Lot of mint Um and to that we are going to add Some Tamarind now this is a concentrate So I'm going to use probably about one Spoon but if you're using one of the Sort of if you're using fresh pulp you Would maybe add a little bit more yeah
Um if you're using Um One of the ones that's not a concentrate Again you can probably add a bit more But probably not going to add more than About that because it's quite intense That is yeah Even just about that much do you need a Bit of water yeah and then we're going To add 50 mL of water and then we're Just going to whiz that up to a paste So about Enough water just to twizz it up about 15 mil and then So with that to a paste It's really good it's really like sort Of minty and tart so what we're going to Do we're gonna Tons down we're just gonna Stir this through so what this does is You've got all this kind of really sort Of heady spiced kind of star and easy Kind of chickpeas and then what this Does is it gives it that kind of fresh Minty kind of Tamarind lift so we're Going to Ripple this through and then We're going to let that cook out for Sort of a final 10 to 15 minutes just so That they can kind of thicken I mean you Get like a nice extra sauce so I'm just Gonna Ripple that through there it goes Changes color slightly as well with the With the mint and The Tamarind and now We're just going to leave that with the
Lid off just because we're gonna we're Gonna let that Thicken up for about another sort of 10 To 15 minutes These have been cooking for about 12 13 Minutes and what you can see is that you Know a lot of that water is evaporated Off and it's just sort of really Intensified it's thickened it's kind of Really nicely coating those chickpeas You've kind of got it it's really deep In the car that's the Tamarind that We've added Um and you know if you like them a Little bit runnier you can kind of you Can serve them up earlier if you like a Really thick sauce you can keep cooking These out for a little bit longer and That will make them really intense Um but I think for my what I like this Is all about done okay okay Great For tomorrow Right I'm gonna steal the mic so we can Yeah Have it in the middle so they can hear In mind are we gonna spin these into yes So that is a proper balti balti means Bucket it's very glamorous was and this I bought from Jaipur many many years ago And this is the kind of party house yeah Yeah Bounty work if you can find one you Know it's kind of a fun It is quite fun to serve I think it's
Really fun it's really cute but I love That you've got an actual bucket with a Handle What kind of thing would happen So we're gonna just spin these up into Here Just So you can see how thick that sauce has Become and the way that it coats all of Those chickpeas tinned chickpeas Remember The cheeks version it smells incredible Guys and then what we would do always Which sort of layer is just finish with A good scattering Of red onion That is the Baltic chickpeas with Sarah Nissan mint oh my God they smell Um quite different to the chole I make Obviously because of the combination of Spices that you've used I cannot wait Any long I'm going to get get a spoon Yeah Four people complain that we're sharing From the same bowl and pan and stuff Let's get out Oh It's so hot and I always do that like Eat really hot food okay You need a little you need a little bit Of oh yeah Yeah right and you switch his again You're going in I'm waiting for one more Second
Oh my God Oh time Wow do you like it I love it It's not overly star on easy it's not Overly minty but it's I have to say that Is Absolutely delicious but oops the fridge Um that is so different which is Beautiful to my chole It is like um it's got a lot of Sweetness but the tanginess and it's got Warmth it's got that warmth from the Really lovely spice mix that you've Added yeah this is a little bit of that Black cardamom that like the Mentholiness yeah but I can really taste The star anise Oh my God that is stunning well done you Absolutely beautiful listen thank you so Much thank you he's made my day if you Haven't checked out like I mentioned Earlier check out the Malai chicken Wings they are stunning and this truly Is something you definitely need to try Balti chole by girls what I love is that You are a Punjabi I'm a Punjabi we both Make chole but they are so different That's exactly what it's all about you Know I try and make this channel where People like you this is amazing this is So new to me and I absolutely love it Same same but different When you would never use tin chicks he's Like
Um enjoy this with some really lovely Fresh naan chapati [Music] Booties Oh that's brilliant and don't forget to Subscribe all details on the description Below thank you so much guys bye
