Geethu's Kitchen - Edit Recipe: Chhole
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Author
--select--
Geethu
Mummy
Padma
Paru
Ambu
Unni
Title
links
http://geethuskitchen.thebhaskarans.org/display-recipe.php?recipe=geethu-bharatz-quick%20chhole.data
Ingredients
3 cups kabuli chana soaked for > 12 hours 1 medium to large onion, chopped very finely 4 large or 5 small Roma tomatoes, chopped fine 2 tsp salt 1.5 tsp. jeera 2 tbsp. ginger-garlic paste 1/4 tsp. baking soda Oil for frying Whole Spices: 2 big elaichi, 4-5 cloves, 1.5" thick stick cinnamon 2 bay leaves 3 green cardamom 2 tea bags Dry spices: 2.5 tbsp. MDH (or Everest) chhole masala; 2 tsp dhania powder; 1 tsp aamchur 1/2 tsp anardana powder, crushed fine 1/2-3/4 tsp. haldi powder; 1 flat tsp.deggi mirch powder 1 tsp. kasuri methi 1/2 tsp garam masala For tadka: 1/4 tsp hing 1.5" ginger, julienned 3 green thai chillis, slit long in half (optional)
Steps
Soak chhole overnight In a pressure cooker, add chhole plus 1 inch above level water Add whole spices, tea bags and baking soda Boil for 45 minutes after steam comes. After depressurization, open and remove tea bags and whole spices Take a non-stick pan, Add chopped jeera and then chopped onion and fry 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 chopped tomato and salt and fry well until oil separates and tomato paste forms Add dry spices and continue to fry for 2-3 minutes Add to pressure cooker with chhole; add water to bring to desired consistency Close and pressure-cook ftill steam comes. Switch off at once. After depressurizing, add garam masala, kasuri methi, In a pan, add some oil, add hing, then add ginger juliennes chopped green chillis (optional) and fry. Pour over chhole
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