Chole ( Chaat Recipe)


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Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, Chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic. Another special aspect of this famous road-side food is the cooking of the chana with tea, to give a rich flavour and colour to it. Serve hot, topped with sev, chopped onions, tomatoes, or other garnishes of your choice.

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Makes 4 servings
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Ingredients

1 cup kabuli chana (white chick peas) , soaked overnight and drained
1 tea bag or 1 tsp of tea leaf tied in muslin cloth
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp chole masala
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
salt to taste

Method
  1. Combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
  3. Heat the oil in a deep pan and add the cumin seeds.
  4. When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
  5. Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
  7. Serve hot.
RECIPE SOURCE : ChaatBuy this cookbook
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