1 1/2tsp(7 mL) chaat masalaMDH or Everest brand, or make your own
large handful fresh cilantroroughly chopped
Directions
In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.
Add the grated ginger, garlic and chopped chillies. Stir.
Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
Add the tomato puree and about 1/2 cup (125 mL) hot water. Add the rinsed chickpeas.
Stir together, then cook on a low heat for about 5 - 20 minutes, until you can no longer feel the rawness of the spices.
Take off the heat, and whisk in the chaat masala and sprinkle the chopped cilantro on top to serve.
This chhole masala goes well with rice, naan, pulao and aloo tikkis.
Tips
You can make tomato purée by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till puréed. The amount of purée depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
For convenience, you can substitute 1 cup (250 mL) strained tomatoes, available at Italian stores, or 1 cup (250 mL) plain tomato sauce instead of the fresh puréed tomatoes.
This recipe makes a lot of sauce, so you can increase the amount of chickpeas up to 800 mL (2 - 400 mL cans) if desired.
1 1/2tsp(7 mL) chaat masala (MDH or Everest brand, or make your own)
large handful fresh cilantro (roughly chopped)
1
In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.
2
Add the grated ginger, garlic and chopped chillies. Stir.
3
Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
4
Add the tomato puree and about 1/2 cup (125 mL) hot water. Add the rinsed chickpeas.
5
Stir together, then cook on a low heat for about 5 - 20 minutes, until you can no longer feel the rawness of the spices.
6
Take off the heat, and whisk in the chaat masala and sprinkle the chopped cilantro on top to serve.
7
This chhole masala goes well with rice, naan, pulao and aloo tikkis.
8
You can make tomato purée by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till puréed. The amount of purée depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
9
For convenience, you can substitute 1 cup (250 mL) strained tomatoes, available at Italian stores, or 1 cup (250 mL) plain tomato sauce instead of the fresh puréed tomatoes.
10
This recipe makes a lot of sauce, so you can increase the amount of chickpeas up to 800 mL (2 - 400 mL cans) if desired.
Another great recipe to try.