Full recipe for Oil free chole

Prep time: 15 mins
Rest time: 5 hours
Cooking time: 30 mins
Serves: 4

Ingredients:
• White chickpeas (Kabuli chana) 1 cup
• Onions 2-3 medium size (chopped)
• Salt a pinch
• Whole spices:
1. Bay leaves 2-3 nos.
2. Green cardamom 2-3 nos.
3. Black peppercorns 1 tsp (5-6 nos.)
4. Cloves 5-6 nos.
5. Black cardamom 1 no.
6. Cinnamon stick
• Garlic 1 tbsp (chopped)
• Ginger 1 tsp (chopped)
• Ajwain 1 tsp
• Water 500 ml
• Black tea concoction (Boil 2 tbsp black tea powder in 500 ml water)
• Baking soda ½ tsp (optional)
• Roasted besan 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Jeera powder 1 tsp
• Slit green chillies 3-4 nos.
• Ginger 1 inch (julienned)
• Homemade chana masala 2 tbsp
• Aamchur powder 1 tsp
• Anardana powder 1 tbsp
• Kasuri methi 1 tsp
Methods:
• Wash the chick peas with fresh water and soak them for 5-6 hours or overnight. Strain the excess water and wash it once again with fresh water.
• Set a cooker on medium heat, add onions and salt and cook the onions until golden brown, add a splash of water if the onions start sticking to the pan.
• Add the soaked chickpeas, salt, whole spices, garlic, ginger, Ajwain, water and strained black tea concoction, mix well and add mor water if required to cover the chole 1 inch above the chickpea.
• Add baking soda stir once and pressure cook for 4 whistles on medium flame.
• Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
• Switch on the flame once again and bring it to a boil, add roasted besan, coriander powder, red chilli powder, jeera powder, slit green chillies, ginger and homemade chana masala, stir & mix well.
• Add amchur powder and anardana powder and cook for 8-10 minutes on low flame. You can add hot water to adjust the consistency of the gravy and bring it to a boil, add kasuri methi and stir once again for 1-2 minutes.
• Your no oil chole is ready to be served, serve hot with paratha or roti and rice.

For homemade chana masala
Ingredients:
• Kashmiri red chillies 4-5 nos.
• Bay leaves 3-4 nos.
• Coriander seeds 3 tbsp
• Cumin seeds (jeera) 2 tbsp
• Cinnamon stick 1 inch
• Fennel seeds 1 tsp
• Black peppercorns 10-12 nos.
• Cloves 6-7 nos.
• Green cardamom 3-4 nos.
• Black cardamom 1 nos.
• Anardana powder 1 tbsp
• Kasuri methi 2 tsp
Methods:
• Set a pan on medium heat, add all the whole spices in order and dry roast them until their aroma is released, transfer to a grinding jar, add anardana powder and kasuri methi and grind to a fine powder, your homemade chana masala is ready, store it in an airtight container in a cool and dry place, you can also store it in fridge.


Join us on:

Facebook - [ Ссылка ]
Instagram - [ Ссылка ]
Twitter - [ Ссылка ]

Follow Chef Sanjyot Keer Here:

Facebook - [ Ссылка ]
Instagram - [ Ссылка ]
Twitter - [ Ссылка ]

свернуть