Ingredients
|
For 8
|
Kabuli channa
|
2 katoris
|
Soda
|
1/2tsp
|
Masala (ground)
|
|
Red chillies which give bright red colour and are less hot
|
8 – 10
|
Coriander seeds (lightly roasted)
|
1 – 1 ½ tbsp
|
Turmeric powder
|
¾ tsp
|
Green chillies
|
3 – 4
|
Ginger
|
a piece
|
Onions
|
2
|
Mace
|
a pinch
|
Pure ghee enough to cook the masala
|
|
Anardana9ground)
|
2 – 3 tsp
|
Garam masala (jeera (roasted), clove, big cardamom,
cinnamon) powdered
|
|
Boiled potatoes
|
4
|
Boil the channa in the soda water in which it is soaked
overnight. Drain the water. Cook the finely ground masala. Add the ground
anardana. Mix the channa with the masala and keep it on slow fire, sprinkle
water if necessary. Add the garam masala last and stir. Remove from fire. Take
a little ghee in a pan or tawa, add a little chilli powder (red) and broen the
thick roundels of boiled potatoes. Arrange on top of chhole and at the base.
Sprinkle chopped coriander leaves.
Chutney
Ingredients
|
For 8
|
Tamarind pulp
|
1 cup
|
Black khajur paste
|
½ cup
|
Jaggery
|
a little
|
Dry ginger powder
|
a little
|
Dry chilli powder
|
a little
|
Jeera
|
|
Saunf (roasted and grounded)
|
a little
|
Salt (black)
|
a little
|
Raisins
|
a few
|
Mint leaves (chopped)
|
Cook on slow fire the pulp and the paste. Add the gur. Add
the other ingredients. Cook till the flavour is obtained and the chutney has a
blackish brown colour. (Strips of boiled dry khajur may be added)
