By: Nikita Nikhil
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Love Amritsari Chhole but not the extra oil? Then skip it! This zero-oil version gives you the same flavours without any oil. Perfect with roti or rice, this recipe is a must-try!
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1 cup chickpeas
1 onion, chopped
2 tomatoes, chopped3-4 garlic cloves, chopped
1 green chilli
1-inch ginger
1 tbsp roasted besan
1 tsp amchur
Fresh coriander
Salt
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5-6 black peppercorn
2 green cardamoms
3 garlic cloves
1 bay leaf
1 small cinnamon stick
1 tbsp anar dana
1 tsp salt
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Wrap the spices and garlic in a muslin cloth to make a masala potli. Add it to the pressure cooker with chickpeas, water, and salt. Cook until soft.
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In a non-stick pan, dry roast chopped onions on medium heat. Keep stirring until golden brown. If they stick, add a splash of water.
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Add chopped garlic and tomatoes to the pan. Sprinkle salt and pour a little water. Cover and cook for 5-7 minutes until soft and pulpy.
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Add the bhuna masala to the chhole. Mix in green chillies, ginger, amchur powder, and besan. Cook on low for 15-20 mins. Garnish and serve hot!
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Want creative ways to use leftover chhole? Click here.
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