Chikkar Chole
Equipment
Ingredients
Main Ingredients
chickpeas (dried)
250 g
potato
150 g
bay leaf
1 piece
baking soda
1 pinch
yogurt
80 g
Aromatics & Spices
onion (finely chopped)
200 g
ginger (finely chopped)
15 g
green chili (chopped, slit)
4 piece
mustard oil
20 g
ghee
15 g
turmeric powder
1 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 the chickpeas
Soak the chickpeas overnight or for 8 hours. Drain and rinse well.
Pressure cook the chickpeas and potato
Pressure cook the chickpeas with 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 gravy base
Into a mixer add the potato, 1 tbsp of cooked chickpeas, yogurt and a splash of water — blend to a smooth puree.
Fry the aromatics
Heat mustard oil until smoking hot. Add onion, ginger and chopped green chilies and cook until golden.
Add the spices
Add turmeric, red chili powder, coriander powder and chana masala. Mix well.
Cook the gravy base
Pour in the yogurt puree 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 the 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
Reheat with a splash of water to loosen the gravy
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