Ragda chaat recipe|aloo chana chaat recipe

RAGDA CHAAT|ALOO CHANA CHAAT

Recipe card for ragda chaat|aloo chana chaat recipe:

RAGDA CHAAT|ALOO CHANA CHAAT

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

CUSINE: CHAAT

AUTHOR: SWATI RASOI

SERVES: 6

INGREDIANTS

For cooking chole

2 cups dried chickpeas ,soaked overnight or 6–8 hours

2 medium size potato, chopped

1 bay leaf

2 inch cinnamon stick

4 to 5 black cardamom (badi elaichi)
3 cups water

¼ teaspoon baking soda, optional

Salt ,to taste

For amritsari chole gravy

3–4 tablespoon oil

1 teaspoon cumin seeds

2 green chillies, finely chopped

1 inch ginger ,finely chopped

2 medium sized onions ,finely chopped

4 tomatoes ,pureed or finely chopped

2 teaspoon dry mango powder

1 teaspoon turmeric powder

2 teaspoon coriander powder

1 teaspoon red chilli powder

1 teaspoon cumin powder

1 teaspoon chaat masala powder

1 teaspoon garam masala powder

1 teaspoon chole masala

For garnish

2 tablespoon curd, whisked

2 tablespoon green chutney

2 tablespoon imli chutney

1 tablespoon green chilli, finely chopped

1 medium size onion, finely chopped

1 medium size tomato, finely chopped

sevaiya or aloo bhujiya

INSTRUCTIONS:

For cooking chole

1. Firstly soak the dried chickpeas overnight in water or for 8–9 hours.
2. In a pressure cooker, add the drained chickpeas, 6 cups of water, cinnamon stick, bayleaf, green cardamon, and salt. Pressure cook the chickpeas for 4–5 whistles.
3. Pressure cook until chana are softened.
4. Remove from heat and open the pressure cooker only when all the steam has escaped on its own. Strain the chickpeas and Discard the bayleaf, cinnamon stick and green cardamon.

For making chole

1. In a large pan or a large kadai, heat oil.
2. Add the add cumin seeds and let them splutter.
3. When the seeds start to sputter, add green chilli and ginger.
4. Stir and saute till the raw aroma of ginger goes away.
5. Now, add chopped onion and saute till translucent.
6. Add chopped tomato and salt and saute the tomatoes till they become softread more….