Chhole alu Recipes

How to Prepare / Make / Cook - Chhole alu ?

250 grams kabuli channa. 20 grams powdered jaggery 1 lemon-sized ball of tamarind. 6 green chillies, slitted. 1 tblsp. Each of garam masala and roasted and ground cumin seeds. 1 tsp. Ground shajeera. 1 tblsp. Chilli powder. ½ tsp. Ground cardamoms. 2 medium potatoes, boiled, peeled and cubed. 2 large onions, minced. 2 medium tomatoes, diced. 1 tsp. Turmeric powder. 1 inch piece ginger, minced. 1 small onion, cut into thin rings. Handful of coriander leaves. A few finely sliced mint leaves. 2 minced green chillies. 1 lime. Cut into wedges.

Soak channas in water overnight. Next morning. Boil them with a pinch of soda and salt until tender and dry. Heat 4 tblsps. Of ghee and put in ginger and onion and fry till the mixture turns limp and almond coloured. Add tomatoes and spices and cook till the ghee starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas. Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook till the chillies are done. In the meanwhile soak tamarind in 4 tblsps. Water will soft, squeeze out the pulp and put into the channas. Mix well and then cook until the gravy turns quite thick. Remove from fire and serve hot garnished with onion rings, minced chillies, coriander, mint and lime wedges.

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