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| eston |
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Joined: 22 Oct 2006
Posts: 71
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Ingredients:
Make a dough using
2 cups regular flour
1/4 cup Yogurt
1 small potato, boiled and mashed
2 tbsp ghee/oil
1/2 tsp baking powder
salt to taste
Add warm water or flour, as required. Knead into a soft pliable dough. Keep aside for about an hour.
When ready to make, roll out golf ball sized dough balls into about 2 mm thick rounds and deep fry as described in the recipe for Mangalore Bun.
To make Chole,
Pressure cook or boil until tender using about 3 cups water
1 cup Chickpeas/Garbanzos soaked overnight
with
1 Black Cardamon/Badi Elaichi
1 Bay Leaf.
Meanwhile, heat up
3 tbsp Corn Oil/Vegetable Oil/Peanut Oil
in wide pan.
Add
2 medium Onions, sliced thinly
Cook on high heat stirring frequently till the onion browns. Add
1 medium Tomato,chopped finely
Continue cooking on high heat stirring frequently till the tomatoes break down and the mixture starts leaving oil. Transfer to a food processor and blend into a paste. Transfer back to the Pan.You can make the paste first and then brown it. But I prefer to do it this way. Don’t ask me why. I am weird that way. Ok, I will tell you. Its just that I think this process browns the onion faster.
Add
1 tsp Red chilli Powder
1 tsp Black Pepper Powder
1 tsp Garam Masala Powder
Stir and cook for a minute. Add
cooked Chickpeas/Garbanzos along with the water.
1/4 tsp Anardana Powder
1/4 tsp Amchur Powder
Salt to taste
Add more water, if necessary or decant some from the beans before adding, if it is more. Bring to a boil. Smash some of the beans by pressing them against the sides of the pan with the ladle. This helps thicken the sauce. Cover and cook for about 5-7 minutes on medium to low heat to allow all the flavors to meld together. Remove from flame. Finish by adding,
1 tsp roasted Jeera/Cumin powder. |
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