Geethu's Kitchen - Edit Recipe: Bharatz Quick Chhole
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Author
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Geethu
Mummy
Padma
Paru
Ambu
Unni
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Ingredients
3 cups kabuli chana soaked for > 12 hours 1 medium to large onion, chopped very finely 6 Roma tomatos, pureed 1.5" ginger, julienned 4 green thai chillis, slit long in half 2 tbsp. ginger-garlic paste 1/2 (heaped) or 3/4 tsp baking soda 2 tea bags + 3/4 cup water 1/4 tsp hing Oil for frying Whole Spices: 1 big elaichi, 5 cloves, 1.5" thick stick cinnamon Dry spices: 3 tbsp. MDH (or Everest) chhole masala; 2 tsp dhania powder; 2 tsp aamchur or anardana powder; 1/2-3/4 tsp. haldi powder; 1 tsp.red chilli powder 1 tsp. roasted kasuri methi (crushed after roasting) 2 tsp salt
Steps
In a pressure cooker, add a full ladle of oil (to cover bottom) Keep on Medium flame Add chopped onion and fry After a minute, add whole spices Continue to fry until onions turn brown Add ginger-garlic paste and continue to fry Add a little water when it appears it is getting stuck to bottom, and continue to fry until further brown Add tomato puree, and salt and fry well until oil separates and tomato paste forms Add dry spices and continue to fry for 2-3 minutes Add chhole and water a little above level In a small saucepan add 3/4 cup water, when it begins to boil, add tea from tea-bags and stir Strain tea water into chhole and add baking powder Close and pressure-cook for 45 minutes Add roasted crushed kasuri methi In a pan, add some oil, add hing, then add chopped green chillis and ginger juliennes. Fry. Pour over chhole
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