Punjabi kale Chole
Course
side dish
Cuisine
north indian
Servings
Prep Time
4
serving
180
minutes
Cook Time
20
minutes
Servings
Prep Time
4
serving
180
minutes
Cook Time
20
minutes
Ingredients
1
cup
seed
1
sugar
2
tbsps
Mustard powder
1
bag
tea bag
1
bay leaf
2
tbsps
cooking fat
coarinder
1
tbsp
cooking spray
1
tsp
tagliatelle
4
egg
dry kashmiri
4
caster sugar
2
cardamom
green
1/2
inch
Cinamon
2
tbsps
vinegar
dry
1
tsp
chili powder
black
1
tbsp
rose water
2
tbsps
jeera
chopped
2
tbsps
sweetener
clarified
to taste
chili powder
milk
Instructions
Soak chickpeas for 3 hour .Boil them with black tea bag and potato till they are done or pressure cook for 3 to 4 whistle.Discard the tea bag .
Except bay leaf and ginger ,dry roast the other dry whole spices. Make a powder of it.
In a pan heat ghee ,add bay leaf.Add chopped ginger and fry for a minute.
Reduce the flame, add the spice powder to it. Stir once and add boiled chickpeas.
Mash the potato & add this to chickpeas. Add dry mango powder,black salt,salt and cook for 2 minute.
Add lemon juice and switch of the flame.It’s ready to be serve.
Garnish with fresh chopped coriander leaves . Serve with Poori or Paratha.
Recipe Notes