Chick peas Chhola

Kitchenware and Tools used by Kitchen-e-India:

(1) Pan/Kadahi with lid -1
(2) Pressure cooker -1
(3) Spatula -1
(4) Large spoon -1

 Ingredients used by Kitchen-e-India:

(1) Chick peas - 2 cups ( soaked overnight in water)
(2) Finely chopped fresh tomatoes - 1 cup
(3) Finely chopped fresh Coriander leaves-1/2 cup
(4) Finely chopped fresh onion - 1 cup
(5) Cumin - 1 tea spoon
(6) Fresh green chillies - 2 in number
(7) Turmeric powder - 1 tea spoon
(8) Common salt - 1 tea spoon
(9) Red chilli powder - 1 tea spoon (optional)
(10) Cumin powder (roasted) -1 tea spoon
(11) Garam masala (roasted) -1 tea spoon (optional)
(12) Mustard oil - 1 table spoon
(13) Water - 4+2 cups

Preparation Method used by Kitchen-e-India:

(1) Heat the pan/Kadahi without lid with oil in it.
(2) Put in Cumin and green chillies. Once the cumin pops up, then add the chopped onion and mix well with the help of spatula.
(3) When the onion turns pink then add chick peas, cumin powder, common salt, turmeric powder and red chilli powder and mix well with the help of spatula on medium flame. Leave the pan on medium heat for 6-7 mins and keep mixing with the help of spatula in an interval of 2 mins.
(4)  After 7 mins add the chopped tomatoes and garam masala and mix well. Then cover the Pan/Kadahi with lid for 5 mins on low flame.
(5) After 5 mins remove the Pan/Kadahi from stove.
(6) Transfer all the contents from Pan/Kadahi to a pressure cooker and add 4 cups of water into it ( level of water should be approx. 2 inches above the contents).
(7) Pressure cook the contents for 10 mins on medium flame and then turn off the stove.
(8) Open the cooker after 10 mins, so that it will give some more time for the chick peas to get softened.
(9) Keep the cooker without lid on stove with medium flame.
(10) Add the remaining 2 cups of water and keep stirring with the help of  large spoon for 2 mins.
(11) Press the chick peas little bit ( not fully )with the spoon all around so that it mixes well with water and keep stirring for 2 mins.
(12) Switch off the stove, add the chopped coriander leaves, mix well with the large spoon and cover with lid for 3-5 mins. This will help the contents in cooker to absorb the flavor of fresh coriander leaves. Serve hot and enjoy.


Tips by Kitchen-e-India:

(1)  Chick peas are available in market in dried form. Please soak it in water overnight ( approx. 8 hours) at room temperature. You can do this by taking 1 and a half cup of dried chick pea in a bowl and cover it with around 3-4 cups of water to get 2 cups of chick peas for this recipe.
Info about Chickpeas : http://en.wikipedia.org/wiki/Chickpea

(2) If you forget to soak chick peas in water and you have to make chhola instantly then you can soak chickpeas in hot water for 10-15 mins and then use a spoon of baking soda in pressure cooker while cooking chickpeas. Please note chhola prepared this way is not very tasty as the chick peas do not become as soft as the one soaked overnight and also there is slight difference in taste because of baking soda.

(3) If after step (8), the chick peas do not get softened then pressure cook it again for 3-4 mins. Make sure there is water into the cooker when you are pressure cooking, else the contents will get burnt from bottom.

(4) You can also replace chick peas with yellow peas or green grams.

(5) Enjoy the recipe with Bhatura, Pooris, Paratha, Puttu and Chaats.