Chikkar Chole

Passaggi8

1. 1

   Passaggio 1. Soak the chickpeas

   8 h

   Soak the chickpeas overnight / 8 hrs. Drain & rinse well.

   ceci
2. 2

   Passaggio 2. Pressure cook the chana

   5 min

   Pressure cook the chana with the halved potato, bay leaf, a pinch of cooking soda, salt & enough water to cover — about 4–5 whistles on high, then simmer 5 minutes. Let the pressure release naturally.

   cecipatatafoglia di allorobicarbonato di sodioChana masala
3. 3

   Passaggio 3. Blend the potato

   Into a mixer add the potato, 1 tbsp of cooked chickpeas, curd & a splash of water — blend to a smooth puree.

   patatayogurtceci
4. 4

   Passaggio 4. Cook the onion mixture

   Heat mustard oil until smoking hot. Add onion, ginger & chopped green chilies & cook until golden.

   olio di senapecipollazenzeropeperoncino2 pz di 4 pz
5. 5

   Passaggio 5. Add the spices

   Add turmeric, red chili powder, coriander powder & chana masala. Mix well.

   chili in polveresemi di coriandolofoglie di fieno greco
6. 6

   Passaggio 6. Cook the curd mix

   Pour in the curd mix & cook, stirring, until the oil begins to separate from the gravy.

   yogurt
7. 7

   Passaggio 7. Simmer until mushy

   Add in the remaining cooked chickpeas and cooking liquid. Season with salt & sugar, & simmer a few minutes until thick & mushy — that's the chikkar.

   cecizuccheroassa fetida
8. 8

   Passaggio 8. Temper and garnish

   Finish with a tadka of slit green chilies & ginger juliennes crackled in hot ghee with kasuri methi and a pinch of hing, poured over. Garnish with coriander & serve.

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