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Hello and welcome to Archana's Rasoi (Kitchen)!
First of all, I would like to thank you all for the overwhelming response and feedback that I have been receiving.
You all have been asking to learn Chole (Chickpeas or Garbanzo beans) since they are of many different types.
Today I'm going to teach you a quick recipe to make chickpeas with the ingredients available to us at home.
Stay tuned to Archana's Rasoi to find out how!
Let's take a look at the ingredients we are going to require
250gm boiled chickpeas, ground masala, 2-3 tbsp oil, coriander as per requirment, mix masala 1 tbsp, salt to taste
And water.
Now let's begin!
First we will heat up the oil.
Since we are making chickpeas, we will take a little more oil than usual.
Here are the ingredients for the ground masala that we are going to use in this recipe:
2-3 onions, 1 tomato, 2 cloves, 3-4 black pepper, 1 inch cinnamon, 7-8 garlic, 1/2 inch ginger, 1 tbsp coriander seeds, 1/2 tbsp cumin
Now let's add the ground masala
Once again, we have taken onions, tomato, black pepper, cloves, cinnamon, coriander seeds, ginger and some cardamom
We have taken all this and ground it and made this masala.
After we add this masala, the mix masala is added next, along with some coriander and then our boiled chickpeas.
So let's add the coriander leaves.
Salt to taste.
We have to cook this masala well.
We usually have onions, tomatoes and garam masala at home, but you can find chole masala in the markets easily.
This recipe is somewhat similar to the ones you eat at weddings.
There are 3-4 different types of chickpeas,
The ones that you get at a dhaba usually have a slight flavour of tamarind and jaggery
If you want to try it, instead of using this masala, you use onion, tomato, ginger-garlic crush, coriander seeds-cumin powder
Some tamarind and jaggery. This will give it a blackish-brown colour, but our recipe here is going to get a nice, red colour.
Let's give the masala 5 minutes to cook.
Let's see if our masala is ready. Looks like our masala is cooked.
I would like to give you an important tip here.
When the masala is about to be done, the oil that's used starts to escape from the side. This way you know the masala is cooked.
Our masala is almost done.
Now let's add 1 tbsp of mix masala to it.
Take a big spoon for this.
Now add the chickpeas to the vessel.
Sometimes you may forget to soak the chickpeas overnight.
Then in the morning when you soak them, add about 1/2 tbsp of baking soda and soak it in lukewarm water for about 5-6 hours.
Now let's add some water to this
Now we have to cook this properly.
Once again, if you forget to soak the chickpeas in water overnight, then add 1/2 baking soda to it in the morning and let it soak for
about 5-6 hours in lukewarm water. This way the chickpeas get soaked nicely in the water.
Now we'll let this cook for 10 minutes.
Let's check on our chickpeas.
Our chickpeas are ready!
You can see the oil on the sides of the vessel.
Now let's put it in a bowl.
Now let's add some coriander on it.
Just a little bit, because we need our chickpeas to be seen!
Steaming hot chickpeas are ready!
They taste great with a bhatura (Indian bread), or with rotis, parathas and jeera (cumin) rice as well.
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If you want to keep learning more recipes from me, please keep giving me feed back.
And stay tuned to Archana's Rasoi.