A flavorful recipe from North India which is usually accompanied by fried bread called Bhaturas or Puris. This is also one of the famous street foods which is enjoyed by everyone. There are different ways to make cholay, but this recipe calls for dry pomegranate seeds and cumin.
- 6 cans of chickpeas (washed and drained)
- 2 onions sliced lengthwise
- 4-5 cloves garlic chopped
- ginger chopped
- 1-2 green chillies
- 1-2 tsp roasted anardana powder
- 1-2 tsp cumin powder
- 1/2 tsp cumin seeds
- salt to taste
- 3/4 tsp red chilli powder
- 3/4 tsp garam masala
- 1/2 cup tomato puree
- 2 tbsp olive oil
In a pot, add the olive oil. Add cumin seeds to the hot oil and let it crackle. Then add sliced onions, stir it until brown.
To these onions, add ginger and garlic and cook for a couple of minutes. Add cumin powder and anardana powder (pomegranate) and stir for a few minutes.
Add tomato puree and mix well. Also add salt, red chilli powder and garam masala and sautee for a few minutes.
Now add the washed and drained chickpeas. Mix well and cook them in the masala for a good few minutes so that all the spices mix well with the chickpeas.
Add water and let it boil and cook for 10-12 minutes. Using the potato masher, mash the chickpeas a little bit so that it will give you a thicker gravy.
Garnish with raw onions, cilantro, green chilli. Serve hot with rice, puri, bhatura, roti whatever you prefer.
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