Khatte Chole Recipe - A Delicious North Indian Chana Masala
Khatte Chole Recipe is a very popular Delhi style street food. It is spicy and tart making for a perfect accompaniment with Gehu Bajra Thepla or even a Kulcha for those special monsoon days. The tartness comes from the addition of dried mango powder or amchoor and the ginger in the recipe makes it flavourful and delicious.
Ingredients
-
1-1/2 cups Kabuli Chana (White Chickpeas)
-
soaked overnight and boiled
-
1 Onion
-
thinly sliced
-
1 Tomato
-
thinly sliced
-
1 Cinnamon Stick (Dalchini)
-
2 Cloves (Laung)
-
1 inch Ginger
-
grated
-
1 teaspoon Ajwain (Carom seeds)
-
1 teaspoons Coriander Powder (Dhania)
-
1 teaspoon Red Chilli powder
-
1 teaspoon Garam masala powder
-
2 teaspoons Amchur (Dry Mango Powder)
-
2 teaspoons Ghee
-
Salt
-
to taste
-
To garnish
-
1 Onion
-
thinly sliced
-
1 Green Chilli
-
finely chopped
Instructions
Step 1
To begin making Khatte Chole Recipe, soak the white chickpea or kabuli chana overnight and in the morning boil it with enough water using a pressure cooker for 8 to 10 whistles - about 30 minutes and keep aside
Step 2
Heat ghee in a large saucepan on medium heat, add ajwain, cinnamon stick and the cloves and let its aroma get released in the ghee
Step 3
Add the slices onions and ginger and sauté until they are slightly soft
Step 4
This will take around 3 to 4 minutes
Step 5
Add sliced tomatoes, cook until the tomatoes turns mushy
Step 6
Once the tomatoes have softened add the spice powders - red chilli powder, garam masala, coriander, and amchur, and cook until the ghee leaves the sides
Step 7
Add the boiled kabuli chana, season with salt and let it simmer for 20 minutes until the Khatte Chole gets well coated with the masala
Step 8
Once done, check the salt and spices and adjust to suit your taste
Step 9
Serve the Khatte Chole Recipe along with Gehu Bajra Thepla or Bhatura Recipe along with the fresh onion salad and Masala Chaas Recipe for the weekend brunch