|
Cholay ( Lahori style )
Ingredients:-
1cup chickpeas, soaked overnight in
plenty of water
6 cups water
1 tsp. bicarbonate of soda
1tsp. salt
1 cup. oil
1tsp. chaat masala
1 tsp. chilli powder
1 level tsp. ground cumin
1 cup imli ka ras
2 large potatoes, boiled, peeled and
cubed
1 onion, peeled and thinly sliced
2 medium tomatoes
Method:-
Put
the chick peas in a large heavy-based
saucepan, add the water, salt and the
bicarbonate of soda and bring to boil.
Cover the pan and boil the chick peas
for about 2 hours until they are tender
but still retain their shape. This
process can be speeded up in a pressure
cooker. Use half the quantity of water.
(Follow the manufacturer's instructions
for timing.) Once the chick peas have
become tender keep them in the boiled
water. It will be used at a later
stage.2. Heat oil in a medium heavy
based saucepan over medium heat. Add
chaat masala, chilli powder cumin, imli
ka ras, potatoes, chickpeas and water.
Stir gently until well combined. Cover
and cook over low heat for about 5-8
minutes. 3. Transfer to serving dish.
Garnish with sliced onions, tomatoes and
green chilies. |
Home