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Thursday, 9 February 2012

Peshawari Chole


Chickpeas (kabuli chana) - 1 cup
Tea leaves - 2 tbsp
Oil - 2 tbsp
Bay leaf - 1
Onion (finely chopped) - 2 large
Garlic paste - 1 tbsp
Ginger paste - 1 tbsp
Green chilli - 2
Tomato (finely chopped) - 1 large
Red chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder  1 tsp
Chana masala - 1 tbsp
Cumin powder - 1 tsp
Salt  to taste
Garam masala powder - 1 tsp


1. Soak chickpeas overnight. Tie tea leaves in a piece of cloth and put this in 3 cups of water and cook the chickpeas in it till cooked and dark in colour.
2. Strain it and keep aside.
3. In a kadai, heat oil and add bay leaf and chopped onion. Saute till golden brown colour.
4. Add ginger garlic paste, slit green chillies. Saute for sometime.
5. Then add chopped tomato, red chilli powder, coriander powder, turmeric powder, chana masala and cumin powder.
6. Stir and when oil comes to the top, add boiled chickpeas, salt and water. You can add water till the consistency you need.
7. Cook till the gravy coats the chickpeas. Sprinkle little garam masala and serve hot.
8. This dish is a great combination with Bhature.

Peshawari Chole

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Happy Cooking!!

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