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- Exported from MasterCook *
Chhole Alu
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Main Dish
Vegan
Amount Measure Ingredient -- Preparation Method
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250 grams Kabuli channa
20 grams Powdered jaggery
1 Lemon-sized ball of tamarind
6 Green chillies -- slitted
1 tablespoon Garam masala
1 tablespoon Roasted & ground cumin seeds
1 teaspoon Ground shajeera
1 tablespoon Chilli powder
1/2 teaspoon Ground cardamoms
2 medium Potatoes -- - boiled, peeled & c
2 large Onions -- cut into thin rings
1 bn Coriander leaves
A few mint leaves -- - finely sliced
2 Minced green chillies
1 Lime -- cut into wedges
Soak channas in water overnight. Next morning, boil them with a pinch of
soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in
ginger and onions and fry till the mixture turns limp and almond coloured.=
Add tomatoes and spices and cook till the ghee starts separating. Mash
with a wooden spoon to a smooth paste then put in 1 cup water and jaggery
and channas. Mix well and bring to a boil, reduce heat and put in chillies
and potatoes and cook till the chillies are done. In the meantime soak
tamarind in 4 tablespoons water till soft, squeeze out the pulp and put
into the channas. Mix well and then cook until the gravy turns quite
thick. Remove from fire and serve hot garnished with onion rings, minced
chillies, coriander, mint and lime wedges.
Source: Cooking the Punjabi Way -- by Aroona Reejhsinghani Typed for you by
Karen Mintzias
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