Yield: 3 cups
Prep time: 10 minutes
Total time: 25 minutes
- Chole / Kabuli Channa – 2 cups
- Boiled Potatoes – 1 diced into 6 pcs
- Tomato puree – 2 tbsp
- Onion – 1 medium ( Chopped)
- Cumin seeds – 1 tsp
- Red Chilli – 1 tsp
- Garam masala – ¼ tsp
- Bay leaf – 1
- Green Chilli – 1
- Salt – to taste
How I Do it :
Boil Kabuli channa with 3 cups water and ½ tsp salt
Drain the water from the boiled Kabuli Channa
In a wok, heat oil and add the bay leaf and cumin seeds
When the cumin seeds splutter, add the onions , tomato puree and salt ( do remember we have boiled the Kabuli Channa in salt water , so you may want to reduce the salt accordingly).
Cook for 5 minutes in medium fire till the oil starts collecting at the sides.
Add the green chilli and red chilli powder .
Add 3 cups water and cook for 15 minutes in low fire.
With a ladle mash some of the Kabuli Channa.
Add the Boiled Potato and cook for 5 min under cover.
Remove from fire
Garnish with coriander leaves and chopped onions.
This is an independent snack and can also be server with toasted bread or chapathi.
Special Information :
This is thinner in consistency and lighter in Masala’s compared to the Punjabi Chole.