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Ingredient
Chikkad Chhole
Introduce
Chef :
Aruna ThaparChikkad Chhole
#ga24 #week5 #kabulichana #UttarPradesh
Punjabi style chickpea curry made with basic spices is named so because of the texture and consistency and colour of the gravy which resemble thick and sticky murky waters. Chikkad is synonymous with kichad (muck) and perhaps that is why it also tastes best when turned into a semi mushy consistency and served with roti, naan or bature.
Ingredient
Food ration :
4 servingsCooking time :
40 minutes
1 bowl
white chana
5 bowls
water
1
Potato
1
onion
2 tb
spoon cooking oil
4-6 pods
garlic
1/4 tsp
red chilli powder
1/4 tsp
turmeric powder
1/2 tsp
coriander seeds powder
1 tsp
coriander seeds
1 tsp
cumin seeds
1 tsp
black pepper
1 tsp
dry pomegranate seeds
5
cloves
Cooking instructions
* Step 1
Wash and soak 1 bowl kabuli chana overnight.
* Step 2
Peel, wash and chop onion and potato. Peel wash and grate garlic and ginger and keep aside.
* Step 3
Boil chana with chopped potato, onion and salt in a pressure cooker. Let pressure release automatically.
* Step 4
Remove potatoes and onion in a mixer from chana and grind it to a smooth paste along with 1/2 bowl boiled chana.
* Step 5
Dry roast cumin seeds, black pepper, coriander seeds, cloves, dry pomegranate seeds, while red chilli and big cardamom and let it cool. Now grind it to a coarse powder.
* Step 6
Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter add grated ginger and garlic. Saute for 2 minutes. Now add chopped onion and saute till onion turned pinkish. Add salt, red chilli powder, turmeric powder, and mix well.
* Step 7
Now add ground potato onion mixture in this along with grinded roasted masala. Mix well and saute till oil leaves the sides.
* Step 8
Add boiled chana along with its water in this masala and cook on low flame for 10 minutes or till the chana is done.
* Step 9
Serve hot garnished with chilli and tomato slices with puri or rice or bhature..
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