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Main Ingredients | Chickpeas, Chana Masala Powder |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 3.30-4 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Chholay
- 1 cup Chickpeas soaked, drained and cooked with tea leaves and aml
- 1 large Chana Masala Powder
- 1/2 cup Ghee 3 tablespoons +
- 1/4 cup Cumin seeds 1 teaspoon +
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Chana masala
- 2 teaspoons Dried pomegranate seeds powder
- 4 Fried green chillies
Method
- Chop onion. Heat 3 tbsps ghee in a non-stick pan. Add 1 tsp cumin seeds and let change colour. Add onion and saute till light brown.
- Add ginger-garlic paste and mix and saute till fragrant. Add 1 tbsp chana masala and mix.
- Add cooked chickpeas and 1½ cups water in which the chickpeas were cooked. Add dried pomegranate seeds powder and mix. Simmer for 10 minutes and switch off heat.
- Dry roast ¼ cup cumin seeds till brown.
- Heat ½ cup ghee in a small pan.
- Cool and grind roasted cumin seeds to a powder. Mix 1 tbsp roasted cumin powder with 1 tbsp chana masala and add to the chholay. Pour the hot ghee over and mix.
- Transfer into a serving bowl and serve hot garnished with fried green chillies.
Nutrition Info
Calories | 1715 |
Carbohydrates | 72 |
Protein | 18.3 |
Fat | 150.4 |
Other Fiber | 29.5 |
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