Chikkad Chole - SK Khazana Chickpeas cooked with some powdered masalas and lot of oil – tastes best with kulche or bhature This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 22 Jul 2020 in Recipes Course New Update Main Ingredients Kabuli chana Cuisine Indian Course Main Course Vegetarian Prep Time 7-8 hour Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Chikkad Chole - SK Khazana 1 1/2 cups Kabuli chana soaked for 6-7 hours Method Heat 3 tbsps oil in a pressure cooker, add onion and a pinch of salt and sauté till golden brown. Add garlic, ginger, ginger strips, 2 cups water and drained chana and mix well. Add 1 cup water and mix. Cover the cooker and cook under pressure till 4-5 whistles are released on high heat. Reduce heat to low and cook further for 20 minutes. Allow the pressure to be released completely. Transfer the cooked kabuli chana into a non-stick wok, place it on heat and add 1 cup water. Mix well and mash the chana slightly. Add dried mango powder, crushed coriander seeds, crushed black peppercorns, black salt, crushed red chilli flakes, dried pomegranate seed powder, a little salt,coriander powder and red chilli powder and cook, without mixing, on low heat for a few minutes. Meanwhile, heat the remaining oil in a non-stick shallow pan, pour the hot oil over the masalas and continue to cook without mixing for about 30 seconds. Mix well and mash it slightly while mixing. Cover and cook for 2-3 minutes. Take it off the heat. Transfer into a serving bowl, garnish with ginger strips, green chillies strips, and a squeeze of lemon on top. Serve hot. Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article