Tuesday, August 30, 2011

CHOLE

Ingredients:---

Kabuli chana (chickpeas)- 1 cup (washed and soaked overnight),
Onions - 2 (chopped finely),
Tomatoes - 3 (chopped finely),
Green chillies - 2 (cut in length wise),
Ginger - 1" (coarsely ground),1"(cut in juliens),
Garam masala - 1/2 tsp,
Bay leaf - 2,
Chilli powder - 1 tsp,
Oil - 1 tbsp,
Salt to taste,
Coriander levaves - 2 tbsp (chopped),
Chana masala - 2 tsp,
Kasoori methi - 1 tsp,
Tamarind pulp - 1 tbsp,
Condiments to makes a potli (bag),
Black cardamoms - 2,
Cinamon - 1/2"
peppercorn - 4,
Cloves - 2,
Onions - 2 (chopped finely for garnishing),

Method

1. Make a potli of all the condiments.
2. In a pressure cooker, add the chickpeas with enough water, salt and potli of condiments. Pressure cook till one whistle. Let it stand for 15-20 minutes on low flame till chickpeas are soft.
3. Take oil in a pan. Add bay leaves, add the chopped onions. Fry till dark brown.
4. Add ginger (coarsely ground) and green chillies. Saute. Now add tomatoes.
5. Add red chilli powder, garam masala, kasoori methi (crushed by hands) and boiled chole.
6. Now add tamarind pulp and simmer for 5-7 minutes. Add chana masala.
7. Garnish with chopped onions,ginger juliens and coriander leaves.
8. Serve hot with bhatura, kulcha, poori or rice.

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