Recipe for Chhole Alu


2 cup kabuli channa
1 pinch salt
1 pinch baking soda
4 tablespoon oil
1 each 1 piece ginger, grated
2 large onions, diced
6 each green chillies, slitted
2 1/2 teaspoon garam masala
2 1/2 teaspoon roasted & ground cumin seeds
1 teaspoon ground shajeera
2 1/2 teaspoon chilli powder
1/2 teaspoon ground cardamoms
1 medium tomato, diced
1 cup water
1 tablespoon jaggery
2 medium potatoes, diced
1 tablespoon tamarind paste
1 bunch cilantro, chopped
1 mint leaves, sliced
2 each green chiles, minced
1 each lime, cut into wedges


Soak channas in water overnight. Next morning, boil them with the salt & soda until tender. Drain & set aside.

Heat oil & put in ginger and onions and fry till the mixture turns limp and almond coloured. Add tomatoes and spices and cook well. Mash with a wooden spoon to a smooth paste then put in 1 cup water, jaggery & cooked channas. Mix well and bring to a boil, reduce heat and put in chiles & potatoes & cook till the chiles are done. Add tamarind paste to the pot & mix well. Cook until the gravy turns quite thick. Remove from fire & serve hot garnished with onion rings, minced chillies, cilantro, mint & lime wedges.

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