Alloo Cholay

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  1. Put the chickpeas in a large heavy-based saucepan, add the water, salt and the bicarbonate of soda and bring to boil.
  2. Cover the pan and boil the chickpeas for about 2 hours until they are tender but still retain their shape.
  3. This process can be sped up in a pressure cooker.
  4. Use half the quantity of water.
  5. Once the chickpeas have become tender keep them in the boiled water.
  6. It will be used at a later stage.
  7. Heat oil in a medium heavy based saucepan over medium heat.
  8. Add chaat masala, chilli powder cumin, imli ka ras, potatoes, chickpeas and water.
  9. Stir gently until well combined.
  10. Cover and cook over low heat for about 5–8 minutes.
  11. Transfer to serving dish.
  12. Garnish with sliced onions, tomatoes and green chillies.