Chhole Alu

1. 1

   Soak channas in water overnight.

2. 2

   Next morning, boil them with a pinch of soda and salt until tender and dry.

3. 3

   Heat 4 tablespoons of ghee and put in ginger and onions and fry until the mixture turns limp and almond coloured.

4. 4

   Add tomatoes and spices and cook until the ghee starts separating.

5. 5

   Mash with a wooden spoon to a smooth paste then put in 1 cup water and jaggery and channas.

6. 6

   Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook until the chillies are done.

7. 7

   In the meantime soak tamarind in 4 tablespoons water until soft, squeeze out the pulp and put into the channas.

8. 8

   Mix well and then cook until the gravy turns quite thick.

9. 9

   Remove from fire and serve hot garnished with onion rings, minced chillies, coriander, mint and lime wedges.

No additional tips available.