Wednesday, January 26, 2011


Chhole with Paratha is our favorite menu for the weekend. I learnt this AUTHENTIC recipe from my Punjabi roommate (back in Mumbai) . Then I made a change or two to make it suitable for my taste. Chhole tastes equally well with roti/rice/naan/paratha and leftover tastes even better!

Serves 4
Preparation Time: 30 Minute
Cooking Time: 20 Minute

1.5 cup chickpeas or kabuli chana
3 medium onions
2 medium tomatoes **
2 tsp oil
A bay leaf
½ tsp cumin seeds
Pinch of asafetida
1 tsp green chili paste
½ tsp ginger paste
2-3 cloves of garlic
½ tsp kitchen king masala
½ tsp turmeric powder
1 tsp red chili powder
1 tsp dhaniya powder
1 tsp readymade chana masala powder
1/4 tsp Punjabi masala
1 tbsp tomato paste **
1 tbsp tamarind

For garnishing,
Coriander leaves
Thinly sliced onions (optional)
Thinly sliced green pepper (optional)

** Instead of fresh tomatoes and tomato paste, canned tomato sauce can also be used

1. Soak chhole for about 6-8 hours and pressure cook them
2. Boil the water in a pan and add cut onions and garlic. Once cool down, grind into a paste (Sometimes it is required to boil the onion to cut down the bitterness. Can be omitted if onions are fresh and tender)
3. Grind tomatoes into a puree
4. Boil tamarind and take out the extract, keep it aside
5. Heat oil in a skillet. Add bay leaf, cumin seeds, asafetida and onion paste
6. When onion paste starts leaving oil on the edge, add tomato puree
7. Add all dry spices and mix chhole
8. Mix well, add tamarind extract and tomato paste. Add water if required and bring it to boil
9. Turn off the heat and garnish with coriander leaves, sliced onions and green pepper

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