August 28th, 2006 Author: Vaibhavi



Kabuli chana 2 cups
Onions 5
Tomatoes 3-4
Chhole masala 2 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tbsp
Lemon juice 1 tsp
Coriander leaves 1 tbsp
Cumin seeds 1 tsp
Oil 3 tbsp
Khada masala


How to make Chhole:

Soak kabuli chana in water for 6-7 hours with cumin seeds, dalchini, elaichi and pepper.

Put in pressure cooker and give 3 whistles and keep on low flame for 4-5 min.

Cut onions and tomatoes in slices.

In a pan heat the oil and add tejpatta and dalchini.

Now add onions and saute it till golden brown.

Then add tomatoes and fry it for 4-5 min.

When tomato and onion mix well add ginger garlic paste and fry it till oil separates from it.

Now add chhole masala, red chilly powder, turmeric powder and salt and fry it for some time.

Then add boiled kabuli chana in it and allow to cook.

When water is absorb add lemon juice.

Garnish with coriander leaves and tomato rings.


Recent Indian Recipes

Indian Recipes by Type

Recipes by Year