Chole Recipe Video – How to Make Hyderabadi Ramadan Special Kabuli Chana chole for Iftar

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    Published on June 30, 2016 by Nish

    Chhole from Maimoona Yasmeen Recipes. Visit Us For All Videos at One Place


    Chickpea (Kabuli Chana) : 250 grams
    Tomatoes (medium size) : 3 chopped
    Cooking Oil: 2 tablespoons
    Onion (small) : 1 chopped
    Ginger Garlic Paste: 1 tablespoon
    Turmeric Powder: ½ teaspoon
    Salt: 1 teaspoon
    Red Chilli Powder: 1 teaspoon
    Coriander Powder : ½ teaspoon
    Chat Masala or Chole Masala : 1 tablespoon
    Coriander (chopped) : 1 bunch
    Whole Green Chillies: 4

    For Garnishing:
    Diced onion : 1
    Chopped Coriander : 2 tablespoons

    1. Soak chickpeas in 2 litres of water and leave it overnight.

    2. Drain the water in the morning.

    3. IAdd these soaked chhole along with ½ litre of water. Pressure cook for 10 to 15 minutes on medium flame.

    4. In a separate cooking pan, add oil and when the oil is hot, add chopped onion. Stir till it turns brown.

    5. Add ginger garlic paste, stir well and add turmeric powder and chopped tomatoes and close the lid. Cook on medium flame for 3 to 4 minutes till the tomatoes get tender.

    6. Add salt, red chilli powder, coriander powder and chat or chhole masala.

    7. Now add boiled chickpeas along with the remaining water.

    8. Add chopped coriander and whole green chillies.

    9. Close the lid and simmer for 5 to 10 minutes.
    Chhole is ready. Garnish with diced onions and chopped coriander.