This recipe is perfect if you want to make delicious chickpeas without tomatoes, onions, and garlic. It can be served with bhature, parathas, or kulchas. This recipe uses chole masala.
First, take dried chickpea, also known as Kabuli chana. To cook the chickpea, place them in a pressure cooker with water and add the spices Tej Patta (Bay Leaf), Black Cardamom etc. Once cooked, retain the water and remove the spices.
In a Dripping pan (Iron Pan is better), heat a oil and add cumin seeds and a pinch of asafoetida . Then, add the chickpeas mix with Dilli chole masala powder (One Kilogram of dried Chickpeas having 250 Grams of Dilli Chole Masala Powder). Sauté on medium-low heat for 4-5 minutes. After that, add the reserved water (Left from Chickpea boiling cooker) from the chickpeas according to taste, as it enhances the flavor. Let it simmer on low heat for about 30 minutes. Adjust the water quantity as needed. For garnishing, you can add ginger and fresh coriander leaves.
This recipe is made without tomatoes, onions, and garlic. After adding the chole masala, you don`t need to add extra salt or chili, but you can adjust it according to your taste. This is made following the traditional taste of Old Delhi. It is very delicious, spicy, and slightly tangy. It can be enjoyed with bhature, kulche, paratha, or rice. This is for four to five people. It features chickpeas simmered in a spicy, tangy gravy with traditional Indian spices. This dish is often enjoyed with bhature, parathas, or rice.
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