Chhole alu
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Kabuli channa |
| 1 | pinch | Salt |
| 1 | pinch | Baking soda |
| 4 | tablespoons | Oil |
| 1 | each | 1\" piece ginger, grated |
| 2 | larges | Onions, diced |
| 6 | eaches | Green chillies, slitted |
| 2½ | teaspoon | Garam masala |
| 2½ | teaspoon | Roasted & ground cumin seeds |
| 1 | teaspoon | Ground shajeera |
| 2½ | teaspoon | Chilli powder |
| ½ | teaspoon | Ground cardamoms |
| 1 | medium | Tomato, diced |
| 1 | cup | Water |
| 1 | tablespoon | Jaggery |
| 2 | mediums | Potatoes, diced |
| 1 | tablespoon | Tamarind paste |
| 1 | bunch | Cilantro, chopped |
| Mint leaves, sliced | ||
| 2 | eaches | Green chiles, minced |
| 1 | each | Lime, cut into wedges |
Directions
GARNISH
Soak channas in water overnight. Next morning, boil them with the salt & soda until tender. Drain & set aside.
Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured. Add tomatoes and spices and cook well.
Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas. Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done. Add tamarind paste to the pot & mix well. Cook until the gravy turns quite thick. Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges.
Aroona Reejhsinghani, "Cooking the Punjabi Way". Posted by Karen Mintzias Submitted By MARK SATTERLY On 05-25-95