Chikkar Chole
Equipment
Ingredients
Main Ingredients
dried chickpeas (dried)
250 g
potato (medium)
150 g
bay leaf
1 piece
baking soda
1 pinch
yogurt (curd)
80 g
onion (finely chopped, medium)
200 g
ginger (finely chopped)
15 g
green chilies (chopped, slit)
4 piece
mustard oil
20 g
ghee
15 g
turmeric powder
0.5 tsp
red chili powder
2 tsp
coriander powder
2 tsp
chana masala
1 tbsp
kasuri methi
1 tsp
asafoetida
1 pinch
sugar
1 tsp
salt
1 tsp
coriander leaves
10 g
Instructions
Soak chickpeas
Soak the chickpeas overnight or for 8 hours. Drain and rinse well.
Pressure cook chickpeas
Pressure cook the chana with the halved potato, bay leaf, a pinch of cooking soda, salt and enough water to cover - about 4-5 whistles on high, then simmer 5 minutes. Let the pressure release naturally.
Make the puree
Into a mixer add the potato, 1 tbsp of cooked chickpeas, curd and a splash of water - blend to a smooth puree.
Fry aromatics
Heat mustard oil until smoking hot. Add onion, ginger and chopped green chilies and cook until golden.
Add spices
Add turmeric, red chili powder, coriander powder and chana masala. Mix well.
Cook the gravy
Pour in the curd mix and cook, stirring, until the oil begins to separate from the gravy.
Add chickpeas and simmer
Add in the remaining cooked chickpeas and cooking liquid. Season with salt and sugar, and simmer a few minutes until thick and mushy - that's the chikkar.
Prepare tadka and serve
Finish with a tadka of slit green chilies and ginger juliennes crackled in hot ghee with kasuri methi and a pinch of hing, poured over. Garnish with coriander and serve.
Original recipe
Storage
Tastes even better the next day as flavors develop further. Store in airtight container.
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