How to make 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.
Main Ingredients : Kabuli chana,
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Chikkad Chole - SK Khazana checkout Kale Chholay, Jain Punjabi Chole, Chana Pindi, Chole Chana Dal . You can also find more Main Course Vegetarian recipes like Methi Zunka Ekadashi Jeera Aloo Paneer Kofta Curry - SK Khazana Baghare Baingan
Chikkad Chole - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chikkad Chole - SK Khazana Recipe
Kabuli chana soaked for 6-7 hours 1 1/2 cups
Oil 6 tablespoons
Onions medium, sliced 2
Salt to taste
Garlic crushed 1/2 tablespoon
Ginger crushed 1 teaspoon
Ginger cut into thin strips + for garnish 1 inch
Dried mango powder 1 teaspoon
Coriander seeds crushed 2 teaspoons
Black peppercorns crushed 1 teaspoon
Black salt 1 teaspoon
Red chilli flakes 1 teaspoon
Dried pomegranate seeds (anardana) 2 teaspoons
Coriander powder 1/4 teaspoon
A pinch red chilli powder
Some thin strips of ginger for garnish
Some thin strips of green chillies for garnish
Lemon wedge 1
Method
Step 1
Heat 3 tbsps oil in a pressure cooker, add onion and a pinch of salt and sauté till golden brown.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Transfer into a serving bowl, garnish with ginger strips, green chillies strips, and a squeeze of lemon on top. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
