Chikkad Chole
Chikkad Chole is a unique chole preparation that has a thicker, creamier gravy than regular chole. It's rich, creamy, tangy and tastes incredible with bhatura, naan, or jeera rice.
Servings: 4 servings
Equipment
Ingredients
- 1 cup chick peas soaked overnight
- 1 small potato peeled, approx 40 gms
- 1 bay leaf
- ½ inch cinnamon stick
- 1 black cardamom
- 4 cloves whole
- 3 cups water divided
For grinding
- 1 green chilli
- ½ inch ginger
- 8 cloves garlic
- ¼ + ⅛ cups curds whisked
- 8-10 coriander stems
For gravy
- 3 tablespoons mustard oil refer note 1
- 1 teaspoon cumin seeds jeera
- ¼ teaspoon asafoetida hing
- 1 cup finely chopped onions
- ¾ cup water divided
Spice powders
- 1 tablespoon + 1 teaspoon coriander powder
- 2 teaspoons kashmiri chilli powder
- 2 teaspoons cumin powder
- ½ teaspoon turmeric powder
- 1 tablespoon chole masala
- 1 teaspoon salt
- 1 teaspoon amchur powder
For tempering
- 2 teaspoons ghee
- ¼ teaspoon carom seeds ajwain
- ⅛ teaspoon asafoetida hing
- ½ teaspoon kasuri methi
- 1 inch ginger julienned
- ½ teaspoon kashmiri chilli powder
- 2 teaspoons finely chopped coriander leaves
Instructions
Cooking chick peas
- Heat a pressure cooker, add soaked chick peas, potato, bay leaf, cinnamon sticks, black cardamom, cloves, 2 cups of water, close the lid and pressure cook on high. After the 1st whistle, cook on low for 20 minutes till the chick peas are cooked well. Let it de-pressurise by itself. Open the lid, discard all the whole spices, set aside cooked potato and ½ cup of cooked chick peas.
Grinding paste
- Add all the ingredients listed for grinding to a mixer along with the cooked potato and ½ cup of chick peas and grind until smooth.
Chikkad chole gravy
- Heat mustard oil in a kadai, add cumin seeds, hing and once they crackle, add the ground paste along with all the spice powders, mix well and cook covered on low for 3-4 minutes till oil separates from the masala. You may add 2-3 tablespoons of water, 1 tablespoon at a time, if the mixture gets too dry while cooking.
- Add cooked chick peas along with the cooked water, ½ cup of water and cook on low for 10 minutes till the chick peas absorb the masalas.
Tempering
- Heat ghee in another pan or kadai, add carom seeds, hing, kasuri methi, ginger and saute for 4-5 seconds. Take off the heat, add kashmiri chilli powder, mix well and pour the tempering on the cooked gravy and mix well. Garnish with coriander leaves and serve.
Video
Notes
- Mustard oil gives the authentic taste to the gravy which may be replaced with any neutral flavoured cooking oil
Nutrition
Calories: 281kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 666mg | Potassium: 541mg | Fiber: 7g | Sugar: 5g | Vitamin A: 679IU | Vitamin C: 19mg | Calcium: 90mg | Iron: 4mg