Chhole Alu Recipe

Chhole Alu Recipe

Ingredients:

20 g of jaggery powder
250 g of kabuli channa
4 Tbsps of ghee
1 pc of tamarind ball (lemon-sized)
6 pcs of chillies (green) slitted
1/2 tsp of cardamoms (ground)
1 Tbsp of garam masala
Mint leaves (fresh); sliced finely
1 Tbsp of cumin seeds; roasted and ground
1 tsp of shajeera (ground)
1 Tbsp of powdered chili
2 pcs of boiled potatoes; peeled and cubed
1 pc of lime (fresh); cut to wedges
2 pcs of onions (large); cut thinly into rings
1 pc of coriander bunch (leaves)
2 pcs of chillies (green); minced

Instructions:

Soak water on channas for over a night. Boil with (1/8 tsp) salt and soda till dry and tender. Heat ghee then add onions then ginger; fry until onions become translucent and limp.

Add the tomatoes; cook them until ghee separates. Mash to form into a smoothened paste. Add jaggery, channas, and a cup of water.Mix them well then let it boil.

Lower down the heat then place chilies; cook them until they are cooked. Soak the tamarind with four tablespoons of water until soft then squeeze pulp out onto channas.

Stir thoroughly; cook them until it turns thick. Take out from the heat. Serve while hot and garnish.

>> Chhole Alu Recipe