This recipe is perfect if you want to make delicious chickpeas without tomatoes, onions, and garlic. It can be served with bhature, parathas, or kulchas. This recipe uses chole masala and a spice pouch wrapped in a white cloth for boiling the chickpeas.
First, take approximately Two Jar (which contains the spice pouch) of dried chickpea fill up to the neck of the Pet Jar or about 150 grams of small dried chickpeas, also known as Kabuli chana. To cook the chickpea, place them in a pressure cooker with water and add the spice pouch wrapped in a cloth. Once cooked, retain the water and remove the spice pouch.
In a Dripping pan, heat a little oil and add cumin seeds. Then, add the chickpeas and chole masala powder(which is in transparent Pouch). Sauté on medium-low heat for 4-5 minutes. After that, add the reserved water (Left from Chickpea boiling cooker) from the chickpeas according to taste, as it enhances the flavor. Let it simmer on low heat for about 30 minutes. Adjust the water quantity as needed. For garnishing, you can add ginger and fresh coriander leaves.
This recipe is made without tomatoes, onions, and garlic. After adding the chole masala, you don`t need to add extra salt or chili, but you can adjust it according to your taste. This is made following the traditional taste of Old Delhi. It is very delicious, spicy, and slightly tangy. It can be enjoyed with bhature, kulche, paratha, or rice. This is for four to five people.
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