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Main Ingredients | Potatoes, Chickpeas |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 4-5 hour |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Aloo Chholay Pie
- 1 cup Potatoes boiled and mashed
- 1 cup Chickpeas boiled
- 2 tablespoons Oil
- 2 tablespoons Butter
- 3 tablespoons Onion paste boiled
- 2 teaspoons Ginger-garlic paste
- Cream 1/4 cup + 2 tbsps
- to taste Salt
- 2 tablespoons Tomato puree
- 1 tablespoon Roasted cumin powder
- 1/2 teaspoon Red chilli powder
- A few sprigs of fresh coriander leaves
- A fresh mint sprig
Method
- Preheat oven to 180° C.
- Heat oil in a non-stick pan. Heat butter in another non-stick pan.
- Add boiled onion paste to the first pan and saute. Add ginger-garlic paste and saute.
- Add mashed potatoes to the butter in the second pan and saute. Add ¼ cup cream and salt and mix. Saute for 2-3 minutes and switch off the heat.
- Add tomato puree to the onion masala and mix. Add boiled chickpeas, cumin powder, red chilli powder, salt and ¼ cup water and mix. Chop half the coriander leaves and add. Again add ¼ cup water and mix well and cook for 2 minutes.
- Spread the chickpea mixture in a baking dish. Spread the potato mixture and level the surface. Chop remaining coriander leaves and sprinkle on top. Drizzle 2 tbsps cream on top.
- Bake in preheated oven for 15 minutes.
- Serve hot garnished with a mint sprig.
Nutrition Info
Calories | 1216 |
Carbohydrates | 102.8 |
Protein | 21.7 |
Fat | 79.7 |
Other Fiber | 30.8gm |
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