- Chick pea: 500 gms soaked overnight
- Onion: 1 medium size sliced
- Tomato: 1 medium size sliced
- Coriander leaves : 3 tbsp chopped
- Green chillies : 3 slit from middle
- Ginger garlic paste: 2 tbsp
- Bay leaves: 2
- Cinnamon stick: 2-inch piece
- Cloves : 3
- Black peppercorns: 8-10
- Mace: 1 flower
- Carom seeds: 1 1/2 tsp
- Pomegranate seeds: 1 tbsp
- Cumin seeds: 2 tsp
- Black cardamom: 1
- Turmeric powder: 1 tsp
- Red chilli powder: 1 1/2 Tsp
- Coriander powder: 1 1/2 tbsp
- Salt: as per your taste
- Cooking oil
Step 1: Boil chickpeas adding 2 tea bags and salt until 6-7 whistles or till they are soft
Step 2: Dry roast all whole garam masala except bay leaves and cinnamon stick one by one at medium high heat till fragrant
Step 3: Let the spices cool down and then grind to a fine powder
Step 4: Heat 3 tbsp of cooking oil in a wok and add bay leaves and cinnamon stick, fry for 2 minutes.
Step 5: Add onions and fry till corners of onions becomes light golden in colour
Step 6: Add ginger garlic paste and cook till the raw smell disappears or for 3-4 minutes.
Step 7: Add turmeric, red chilli, coriander powder and salt, cook for one minute and add 1/2 cup water. Also, add tomato and green chilli and cook till all the spices become integrated.
Step 8: Add in the boiled chick peas and 300 ml of water ( add water which was used to boil chick peas ). Cover and cook for 5 minutes.
Step 9: After 5 minutes open the lid and add chopped coriander and 2 tsp of roasted ground spice mix ( store the left out spice mix in the glass container ).Mix well and again cover and cook for 5 minutes at medium flame.
Step 10: Open the lid and mash few chickpeas. Switch off the flame and dish out delicious chicken chhole.
Garnish with coriander and serve with rice/Bhatura
NOTE: To watch the recipe video click here —–>Chikkar Chhole Recipe