Cooking Time : 20 min.
Preparation Time : 30 min.
Serves 8.
For the chole
1 1/2 teacups chick peas (kabuli chana)
1/2 teaspoon soda-bi-carb
2 onions, chopped
2 tablespoons coriander-cumin seed (dhana-jira) powder
1 tablespoon chilli powder
1 tablespoon amchur powder
1 1/2 teaspoons garam masala
1/4 teaspoon black pepper powder
2 tablespoons tomato ketchup
2 tablespoons ghee
salt to taste
Other ingredients
potato tikis
potato tikis
To serve
beaten curds
green chutney
sweet chutney
sev
chopped coriander
tomato wedges for decoration
For the chole
1. Soak the chick peas for at least 6 hours.
2. Add the soda bi-carb and cook in a pressure cooker.
3. Heat the ghee and fry the onions for a few minutes.
4. Add the coriander-cumin seed and chilli powders and fry for 1 minute.
5. Add the boiled chick peas and cook for 5 minutes.
6. Add the amchur powder, garam masala, pepper powder and ketchup and cook for 2 minutes.
beaten curds
green chutney
sweet chutney
sev
chopped coriander
tomato wedges for decoration
For the chole
1. Soak the chick peas for at least 6 hours.
2. Add the soda bi-carb and cook in a pressure cooker.
3. Heat the ghee and fry the onions for a few minutes.
4. Add the coriander-cumin seed and chilli powders and fry for 1 minute.
5. Add the boiled chick peas and cook for 5 minutes.
6. Add the amchur powder, garam masala, pepper powder and ketchup and cook for 2 minutes.
How to serve
1. Place potato tikis on individual serving plates and top with some chole mixture.
2. Spread some curds, green chutney and sweet chutney on top.
3. Sprinkle sev and coriander on top.
4. Decorate with tomato wedges.
5. Serve immediately.
1. Place potato tikis on individual serving plates and top with some chole mixture.
2. Spread some curds, green chutney and sweet chutney on top.
3. Sprinkle sev and coriander on top.
4. Decorate with tomato wedges.
5. Serve immediately.
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