INGREDIENTS
- 500 gms chana (chickpeas), soaked overnight and boiled with a little salt
- 1 potato, boiled
- 1 cup oil or ghee
- 1 onion, grated or made into a paste
- 2–3 tbsp ginger garlic paste
- 2 tomatoes, grated or puréed
- 7–8 black peppercorns
- 2–3 green cardamoms
- 1 small piece cinnamon
- 1 tsp red chilli powder
- 1 tsp chilli flakes
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp salt
- 100 gms dahi (curd)
- 1 tsp black pepper powder
- ½ tsp amchur (dry mango) powder
- 1 tsp Shilpa’s Masala Mill Garam Masala
- 4–5 green chillies, slit
- 2 tbsp ghee
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder (for tadka)
INSTRUCTIONS
- Grind a small portion of the boiled chana together with the boiled potato into a smooth paste. Keep aside.
- Drain the boiled chana and reserve the cooking water for later use.
- Heat the oil or ghee in a pan.
- Add the onion paste and fry until golden brown.
- Add the ginger-garlic paste and fry for 2–3 minutes.
- Add the tomato purée, green cardamoms, black peppercorns and cinnamon.
- Fry for 3–4 minutes.
- Add the coriander powder, cumin powder, red chilli powder, chilli flakes, salt and fennel powder.
- Fry for another 3–4 minutes.
- Add the prepared potato and chana paste.
- Fry well for 3–4 minutes.
- Cook on low flame.
- Add the boiled chana and fry for another 3–4 minutes.
- Add the reserved chana cooking water.
- Slow cook for 5–6 minutes.
- Add the dahi (curd) and cook on low flame for another 1–2 minutes.
- Add the black pepper powder, garam masala and amchur powder.
- Add the slit green chillies.
- Prepare a ghee tadka using Kashmiri chilli powder.
- Pour the prepared tadka over the chole.
- Your delicious Lahori Chikar Choley is ready.
- Garnish with fresh coriander leaves.
- Serve hot with roti, naan or steamed rice.
SPICE LEVEL
🌶🌶 Medium
