Ingredients:
• 1/2 kg – white Chickpeas
• 1 tsp – Baking soda
• 1 tsp – chilli powder
• 1 – Chicken cube
• 1 tsp – Cumin seeds
• 3 tbsp – Tomato paste
• 1/4 cup – oil
• Juice of one Lemon
• 2 tbsp – Corn flour
• 1 tsp – chaat masala
• 1/2 tsp – Whole black pepper, crushed
• Salt to taste
Method:
- Soak chickpeas along with baking soda in water overnight.
- The following morning, boil the chickpeas in the same water until they are soft.
- Take a pot and add oil in it. Heat it.
- When hot, add the cumin seeds and let them splutter and become brown.
- Add some water at once to stop the cumin from burning.
- Add the chicken cube, tomato paste, and chilli powder.
- Stir and add drained chickpeas to the pot.
- Add fresh water to cover the chickpeas and let the water boil.
- In the meantime, dissolve the corn flour in water.
- Add this mixture to the boiling water carefully, stirring all the while.
- When the gravy thickens, add the lemon juice according to taste.
- Add salt.
- Add crushed black pepper and chaat masala.
- You can eat these chole as a snack or as a side dish with hot puris.
Recipe courtesy of MEENA QUERSHI