Choley /Chikkad Choley

I recently made Choley at Pratham’s request, adapting a recipe partially from Bristis Home Kitchen’s ‘Chikkad Choley’. I usually tweak recipes to suit our taste or time constraints, but next time I’ll try the original version. We enjoyed it with jeera rice and chapatis the first day, and then repurposed the Choley with Puttu the next day – a delightful combination! Do give this recipe a try!

*Ingredients:

– 1 cup white chickpeas

– 2 tsp ginger-garlic paste

– 2 chopped onions

– 1 tbsp choley masala

– 1 tsp jaggery powder

– 3 tomatoes, pureed

– 2 potatoes

– Salt to taste

– Oil for tadka

– 1/2 tsp chili powder

– 1/4 tsp turmeric powder

– 2 pinches hing

– 2 tsp kasuri methi

Method:

1. Soak chickpeas overnight, then pressure cook with potatoes for 3 to 4 whistles and simmer for 5 minutes.

2. Once cooked, add salt to taste. Puree boiled potatoes and a ladle of cooked chickpeas.

3. Heat oil, sauté onions, then add ginger-garlic paste and tomato puree, and choley masala.

4. Add potato/ Chicpeas paste. Sauté for a few minutes.

5. Add jaggery powder and cooked chickpeas. Boil well.

6. Give tadka with mentioned ingredients and garnish with chopped coriander leaves.