Chole
Chole is usually made of chick peas (kabuli chana)
which make for a heavy dish. For a lighter version of this recipe, we
are using black eyed peas. They are lighter, perfect for an evening
snack and go well with aloo tikki, our second recipe.
Ingredients
1 cup black eyed peas, soaked overnight
1 teaspoon tea leaves, tied in a muslin cloth with a handful of cloves,
cardamom and cinnamon sticks (optional)
1 onion finely chopped or pureed
1 tablespoon ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala)
2 teaspoons chili powder
2 teaspoons dry mango powder (amchur)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander powder (dhania)
1 teaspoon ground cumin (jeera)
2 tablespoons pure ghee
Salt to taste
For garnishing:
Lemon wedges and coriander leaves
Instructions
1) Turn the pressure cooker on high and add the chick
peas and the muslin cloth containing tea leaves. Cover and cook for
6 whistles. Turn the cooker off. Wait until you no longer hear a hissing
sound (about 10 minutes) before opening the cooker. Feel the beans --
they should be soft. If they are still hard, repeat the above steps
until the beans are soft. Then drain the beans and keep them aside.
Discard the tea bag.
2) With the pressure cooker’s flame on medium, add the onion,
ginger and garlic to the chole. Mix well.
3) Then add the chole masala, mango powder, turmeric powder, coriander
powder, cumin and salt.
4) Mix the chole well and let it simmer for 10 to 15 minutes. Stir occasionally
to make sure the chole doesn’t stick to the bottom of the cooker.
5) In another pot, melt the ghee on medium heat. When it becomes very
hot, switch off the heat, add the chili powder and pour this mixture
over the chole. Cover for a minute.
6) Mix well and serve hot, garnished with coriander leaves and lemon
wedges.
Aloo Tikki
Ingredients
4 large potatoes
4 green chilies
1 tablespoon coriander leaves
½ teaspoon red chili powder
2 tablespoons oil
Salt to taste
Instructions
1) Boil the potatoes. Remove from heat. Once cool,
peel and grate to mash thoroughly. Add salt.
2) Wash and finely chop the green chilies.
3) Clean, wash and finely chop the coriander leaves.
3) Combine chopped coriander leaves, chopped green chilies, red chili
powder and potatoes. Mix well.
4) Divide mixture into eight equal portions. Roll to make balls about
the size of golf balls. Flatten the balls.
5) Set the non-stick griddle over medium heat. Add
oil. Fry the tikkis until light golden brown and then turn over. Cook
for 4 to 5 minutes on both sides. Add oil if needed.
6) Serve hot with green chutney or ketchup, garnished with onions and
chat masala.
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