Chhole Alu


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
teaspoon Ground cardamoms
2 mediums Potatoes boiled, peeled & cubed
2 lrgs Onions, cut into thin rings
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 po




1.0 servings


Thursday, February 11, 2010 - 2:47pm



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