North Indian Delicacy - Chhole

Ingredients:

Procedure:

To begin with soak the kabuli chana overnight. Cook the chana thoroughly in a pressure cooker.

Take three quarters of the onion and cut it vertically, saute' it in oil till it changes colour to golden brown and until the oil starts separating. Cut half a tomato in small pieces and saute' it with the onion. Make puree from the remaining onion, tomato, garlic ginger and chillies.  Add the puree and chana masala in the frying pan and let the mixture cook till the oil separates. Add salt to taste. Then add chana and enough water to make a thick gravy. Bring the gravy to boil.

Your chhole are ready to eat. Garnish with coriander leaves. Serve with naan / parathas. Serves two.

Taste Enhancing tip:

Making puree of the garlic, ginger and chillies with tomato and onion instead of adding it separately to the preparation really enhances the taste by making it homogeneous mixture.