Big Fly Hygiene Products Ltd.

CHOLE - CHICKPEA CURRY

Boil the chickpeas with a little salt, until soft and then use. Serve this crowd pleaser piping hot and accompanied by Pooris or Bhatooras (fried Indian bread).

INGREDIENTS
  • 2 cans of chickpeas (400 gm each)
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 2 bay leaves
  • 5-6 cloves
  • 3-4 green cardamoms
  • 5-6 peppercorns
  • 3 large onions, sliced thin
  • 2 large tomatoes chopped
  • 2 tbsps garlic paste
  • 1 tbsps ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 2 tsps garam masala
  • 1" piece of ginger, julliened
  • 2 tbsps fresh coriander leaves chopped fine
PREPARATION
  • Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
  • Heat the oil in a deep, thick-bottomed pan on a medium flame.
  • Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
  • Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
  • Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
  • Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
  • Add salt to taste and water to make gravy (about 1 1/2 cups).
  • Simmer and cook covered for 10 minutes.
  • Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
  • Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
  • Serve piping hot with Poori/ Bhatura.

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