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 Masaledar Chhole 
  • 400 grams Chick peas
  • 1 pinch Soda bi-carb
  • 1/4 teaspoon Carom seeds
  • 20 grams Gram flour (besan)
  • 15 grams Pomegranate seeds
  • 2 teaspoon Dried mango powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Black salt
  • 2 tablespoons Kasoori methi
  • 1 teaspoon Cumin seed powder
  • 6 Cardamoms (black)
  • 2 inches Cinnamon
  • 4 nos. Cloves
  • 20 grams Ginger
  • 5 grams Tea leaves
  • 2 small Tomatoes
  • 1 small Onion
  • 2 Green chillies
  • 1 Lemon
  • 1 tablespoon Ginger juliennes
  • 2 tablespoons Lemon juice
  • Salt (As per taste)
  • 2-3 tablespoons Oil
Soak the chhole overnight. Pressure cook/boil the soaked chhole with enough water and a pinch of soda bicarbonate. Do not boil the chanas completely. Slice the onion and tomaotes. Soak the ginger juliennes in 2 tbsp of lemon juice and keep aside.
In a small muslin cloth, tie together the black cardamoms, cinnamon, cloves, crushed ginger and tea leaves to make a small potli (pouch).

Add 2 tbsp of hot oil into the partially cooked chana along with the potli. Cover and simmer until cooked. Remove and keep aside. (See that the chanas do not get over cooked or else they will get mashed).

For the tempering, heat about 2 tbsp of oil in a deep bottomed pan.
Add the ajwain, once it crackles add the gram flour. Fry till it emits an aroma. Then add all the other ingredients. Fry well for about 2-3 minutes. Add the boiled chana and mix well. Simmer for about 3-4 minutes.

Garnish with tomato slices, onion rings, green chillies, lemon wedges and ginger juliennes.

Serve hot with roti, bhatura or parathas.

Other Details
Serves: 4 Time: 60 mins.

Rating: Not rated yet.

Category: Main Course | State: Punjab | Submitted by: System


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