- Chhole (White/Kabuli Chana) - 1 cup, washed and soaked overnight
- Salt - 1 tsp (as per taste)
- Whole spices (Khada Masala) - Black Cardamom-1, Cloves-6, Peppercorns-10, Cinnamon stick-1, Tej Patta (Bay Leaf)-1
- Tea Bag- 01
- Chholey Masala - 1.5 tbs
- Tomatoes cut into chunks - 2
- Dry Mango Powder (Amchoor) - 1 tsp
- Ginger 1" cut into small pieces
- Oil 2 tbsp
- For garnishing: 1 small onion chopped, a few green chillies & 1 lemon.
METHOD
- Pressure cook soaked chanas with salt, whole spices (khada masala), tea bag and 3 cups of water for about 30 minutes on low heat after whistle.
- When done well and chanas are soft, mix dried mango powder. Remove taj patta.
- Mash with a ladle. At least half the chanas should get crushed.
- Heat oil in a pan. Stir fry ginger for a few minutes. Add Chholey ka Masala and stir ensuring that it turns brown (not very dark brown). Add diced tomatoes and stir for 2 minutes. Mix it in boiled chanas and let it come to a boil.
- Check for consistency, salt etc.
- Serve decorated with chopped onions, green chillies and lime wedges.
- USEFUL TIPS
- Goes well with poori, paratha, kulcha, bhature, bread, dinner rolls or just as it is, as a snack.
- This preparation is light brown in colour and not dark like usual chholey served with bhature in most eateries which are dry and very dark.
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