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Thursday, December 29, 2011


Chickpeas - 1 ½ cup
Onion - 3 medium sized, chopped
Purée of 3 ripe tomatoes
Green chillies - 4, slit
Chana masala - 1 ½ tsp
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Chat masala - ½ tsp
Kasuri methi - ½ tsp
Sugar - a pinch
Oil - 4 tbsp
Salt to taste
Teabag - 1

Soak the chickpeas in water for overnight. Drain the water and place it in cooker with 5 cups of water. Drop in the teabag along with the chickpeas. Cook under pressure for 6 to 7 whistles or until chickpeas are nicely cooked and soft.

Drain the chickpeas, retain the water separately and discard the tea bag. In a pan, heat oil and sauté onion and green chillies. Cook till the onions are lightly brown. Add chana masala, coriander powder, chilly powder to the onion and sauté for 2 minutes. To this, add tomato purée and cook for another 3-4 minutes. Add the boiled chickpeas and salt and nicely mix till the chickpeas gets coated with the tomato-onion masala, cook for 5-6 minutes. Add may be around ½ cup of the retained water to the chickpeas, cook for 3 more minutes. Add chat masala, kasuri methi (crush and powder kasuri methi on your palm) and sugar, cook for a minute.

Garnish chholey with some chopped onions (onion in chholey gives out a fantastic flavour...mouth watering mmmm), drizzle lemon juice lightly and enjoy with hot bhatura.


Anonymous said...

It was very tasty:) i wonder why u used tea bag? should try with flavoured tea bags

- R Sharada

Anup Raghavan said...

Thanks Sharada. Happy to know it came out well. Tea bag is added for a giving darker colour to chickpea. You could use ordinary tea bag or a teaspoon of tea tied tight in small muslin cloth piece.

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