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  RECIPE
  Chole  
 
 
 Course Snacks
 Cuisine Pakistani
 Occasion Ramazan
Category Appetizers and Snacks
Method Stirfly
Serves 3
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 Ingredients :
Ingredients:
250 gm: Kabuli channa 
50 gm: Rajma 
2 tsp: Tea powder 
2 pieces: Clove 
1 piece: Cinnamon 
1/2 tsp: Black pepper 
2-3: Green chillies (or according to taste) 
1 piece: Ginger 
1/2 tsp: Eating soda 
3 tsp: Annardana paste 
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala 
3 no: Potato (boiled medium sized) 
1/2 cup: Tomato (chopped 
2 tsp: Ghee 
Salt to taste (half Black salt and half Sea salt)

Ingredients for Masala:
1-2: Bay leaf (tej patta) 
2 tsp: Mustard seed 
2 tsp: Jeera 
1 tsp: Fenugreek seed (methi dana) 
2-3: Clove 
1-2: Red chilli 
 
 How to Prepare :
  • In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
  • Next morning in that same water drop a small pouch (potali) containing tea leaves.
  • Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
  • Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
  • Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
  • Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and rajma, now keep the pan to flame.
  • Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
  • Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next step.
  • In the pan itself spread the cooked chhole to corners, make a space in center of pan.
  • In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
  • Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
  • Decorate with slices of potato, tomatoes and long cut green chilli.
 
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 Added on  29, Mar 2011
 
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Mazaydar Khanay

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