Chole Chaat Recipe
Soak Kabuli Chana overnight. In the morning put the soaked gram and salt in the pressure cooker, let it whistle once, reduce the flame (keep the water above the chana) and let it whistle for 4 to 5 times. When it becomes soft, take it out from the cooker, put one tablespoon of cumin seeds and finely chopped ginger in the pan and let it crackle.
In a small bowl, mix black salt, red chili powder, turmeric, garam masala, cumin powder, chaat fruit masala, coriander powder with some water and make a paste. Now put this paste in the pan.
Fry for few minutes and when oil starts appearing, add boiled gram and salt (black salt is also added in the spices, so add less) and mix well.
After it cools down, cut boiled potatoes into small pieces and add them (boil the potatoes first), finely chopped onion, finely chopped green chilli (thick), finely chopped tomato (remove the seeds of the tomato), mix all these in the gram.
Serve by adding jaggery tamarind chutney, lemon and finely chopped green coriander.
Chole Chaat Recipe
Ingredients –
- Chickpeas 2 cups
- Onion 1 finely chopped
- Potato 1 (boiled)
- Ginger finely chopped 1 tsp
- Tomato 1 tomato
- Green chillies 2 to 3 green chillies (thick)
- Green Coriander
- Red chilli powder 1/2 tsp
- Turmeric 1/4 tsp
- Black salt as per taste
- Salt to taste
- Chaat masala 1 tsp
- Ground cumin 1 tsp
- Coriander powder 1 tsp
- Garam masala 1/2 tsp
- Cumin seeds 1 tsp
- juice of half a lemon
- 1 tablespoon Jaggery Tamarind Chutney
- Oil