Indian Khatte Chole Hot And Sour Chickpeas Recipes
CHOLE (VEGETARIAN INDIAN CHICKPEAS)
A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.
Provided by Van Dana
Categories Side Dish Beans and Peas
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
- Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 22 g, Fat 4.7 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 943.4 mg, Sugar 3 g
INDIAN KHATTE CHOLE (HOT AND SOUR CHICKPEAS)
Make and share this Indian Khatte Chole (Hot and Sour Chickpeas) recipe from Food.com.
Provided by maclorna
Categories Beans
Time 45m
Yield 2 1/2 cups, 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
- Add the tomatoes, cook for another 5 minutes, until soft. Stir frequently, mashing the tomatoes to a pulp.
- Stir in coriander, cumin, fenugreek, and cinnamon. Add the chickpeas (including can liquid). Add salt to taste.
- Cover and simmer for 15-20 minutes, stirring occasionally. Add some water if the mixture becomes too dry.
- Meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
- Just before serving, and the ginger and onion mixture. Mix well.
CHARISHMA'S INDIAN CHOLE
Make and share this Charishma's Indian Chole recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Curries
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the chickpeas in an open-mouthed vessel if you have time on your hands. Otherwise, pressure cook the chickpeas soaked overnight(Washed and drained) in a pressure cooker upto 2 whistles.
- Heat oil in a pot.
- Add onions and stir-fry until browned.
- Add tomato paste and cook until it thickens.
- Add the pressure cooked chickpeas along with the water in which they have been pressure cooked. Mix well.
- Add all the spice powders and salt to taste.
- Mix well and cook for a few minutes.
- Garnish with corriander leaves.
- Remove from heat and serve hot with Bhatoora.
Nutrition Facts : Calories 134.9, Fat 4.4, SaturatedFat 0.6, Sodium 191.7, Carbohydrate 21, Fiber 4.6, Sugar 4, Protein 4.3
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