Ingredients
- 1 cup Chickpea/ Choley (Washed and soaked overnight)
- 1 tsp Salt (Or as per taste)
- 1 tsp Amla Powder
- 1 medium Potato (Peeled, diced and blanched)
- 2 tbsp Ghee (Or Oil)
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 2 nos Green Chili (Chopped)
- 1 tbsp Ginger Paste
- 1 tbsp Chole Masala/ Chana Masala (Store Brought)
- 0.5-1 tsp Red Chili Powder
- 2 medium Tomato (Pureed)
Servings: People
Instructions
- Boil overnight soaked chole with salt and amla powder in sufficient water. Mash a bit and keep aside.
- Heat 2 tbsp. oil (Or ghee) in a pan, fry blanched potato cubes till crisp and golden brown in color. Drain and keep aside.
- In the same oil and pan, add hing, jeera and green chili. fry. Then add ginger paste and fry.
- Add chole masala and red chili powder, fry.
- Add tomato puree and fry till it leaves sides. (You may add sufficient water to adjust the gravy, if require.)
- Now add boiled chole to it and let it boil. When a boil comes, reduce the flame to low, add fried potato and mix lightly, cover the pan and let it cook for 10-15 minutes.
- When done, switch off the flame. Garnish with ginger and lemon.
- Serve with hot puri in breakfast or with jeera rice, pulav, white rice, bhature, naan, chapatti etc... and make a delicious lunch/ dinner. Enjoy!
Recipe Notes
- By adding amla powder while boiling chole, will give dark color as well as sourness so that you may not need to put extra aamcur powder.
- Mash boiled chole with heavey wooden spoon a bit for the nice thick gravy texture.
- Adjust the chili and salt as per taste.
- Blanching the potatos before frying will end up consuming less oil and quick.
- You may aslo add pureed or sliced onion if you want.
- You may also use garlic paste with ginger paste as well.
“Be Vegetarian be Happy”
“Live and Let Live”
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