Chhole Alu
250 g Kabuli channa 20 g Powdered jaggery 1 ea Lemon-sized ball of tamarind 6 ea Green chillies, slitted 1 tb Garam masala 1 tb Roasted & ground cumin seeds 1 ts Ground shajeera
Ingredients
- 250g kabuli channa
- 20g powdered jaggery
- 1ea lemon-sized ball of tamarind
- 6ea green chillies, slitted
- 1tbsp garam masala
- 1tbsp roasted & ground cumin seeds
- 1tsp ground shajeera
- 1tbsp chilli powder
Directions
- 1
250 g Kabuli channa 20 g Powdered jaggery 1 ea Lemon-sized ball of tamarind 6 ea Green chillies, slitted 1 tb Garam masala 1 tb Roasted & gr
- 2
Next morning, boil them with a pinch of soda and salt until tender and dry
- 3
Heat 4 tablespoons of ghee and put in ginger and onions and fry till the mixture turns limp and almond coloured
- 4
Add tomatoes and spices and cook till the ghee starts separating
- 5
Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas
- 6
Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook till the chillies are done
- 7
In the meantime soak tamarind in 4 tablespoons water till soft, squeeze out the pulp and put into the channas
- 8
Mix well and then cook until the gravy turns quite thick