Embark on a culinary journey to the heart of India with chikar chole, an evergreen favourite that satisfies every palate. This recipe is an absolute feast of flavours, perfect for both novice chefs and seasoned cooks.
Take one can of drained chickpeas and roughly mash them using a fork or potato masher. This will help thicken the gravy.
In a large pan, heat the cooking oil over medium heat.
Add the cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown.
Stir in the minced garlic and grated ginger. Sauté for a minute until fragrant.
Add the pureed tomatoes and cook until the oil starts to separate from the masala.
Lower the heat and add the coriander powder, turmeric powder, red chili powder, ground cumin, ground coriander, and slit green chilies.
Cook the masala until the oil starts to separate again.
Add the whole chickpeas and the mashed chickpeas to the masala. Mix well.
Season with salt and continue to cook for another 10-15 minutes, allowing the flavours to meld.
Sprinkle garam masala and amchur over the chole. Mix well.
If the consistency is too thick, you can add some water to achieve your desired gravy consistency.
Once the chole is well-cooked and the flavours have developed, remove from heat.
Garnish with freshly chopped cilantro leaves.
Chikar Chole is best served hot with steamed rice, naan, or roti.
Notes
You can adjust the spiciness and flavours according to your taste preferences.Chikar Chole with mashed chickpeas has a thicker consistency due to the mashed chickpeas, making it even more satisfying.Feel free to add some chopped vegetables like bell peppers or spinach for added nutrition and flavour.Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.