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  Recipe Home » Main Course » Chhole Alu
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  Chhole Alu
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 229
Ingredients:
250 g Kabuli channa
20 g Powdered jaggery
1 each Lemon-sized ball of tamarind
6 each Green chillies, slitted
1 tbsp Garam masala
1 tbsp Roasted & ground cumin seeds
1 tsp Ground shajeera
1 tbsp Chilli powder
1/2 tsp Ground cardamoms
2 medium Potatoes - boiled, peeled & cubed
2 large Onions, cut into thin rings
1 bunch Coriander leaves
A few mint leaves - finely sliced
2 each Minced green chillies
1 each Lime, cut into wedges
Instructions:
Soak channas in water overnight. Next morning, boil them with a
pinch of soda and salt until tender and dry. Heat 4 tablespoons of
ghee and put in ginger and onions and fry till the mixture turns limp
and almond coloured. Add tomatoes and spices and cook till the ghee
starts separating. Mash with a wooden spoon to a smooth paste then
put in 1 cup water and jaggery and channas. Mix well and bring to a
boil, reduce heat and put in chillies and potatoes and cook till the
chillies are done. In the meantime soak tamarind in 4 tablespoons
water till soft, squeeze out the pulp and put into the channas. Mix
well and then cook until the gravy turns quite thick. Remove from
fire and serve hot garnished with onion rings, minced chillies,
coriander, mint and lime wedges.
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