Aloo Chole | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Tie tea leaves and amla in a muslin cloth to form a bundle. Pressure cook the chickpeas along with the bundle and salt in 4-5 cups water till 5-6 whistles are released.

Open the lid of the pressure cooker when the pressure is released completely. Discard the bundle, drain the chickpeas in a bowl and reserve the chickpea stock.

Dry-roast 2 teaspoons cumin seeds and dried pomegranate seeds in a non-stick pan till fragrant.

Coarsely grind the roasted mixture and transfer in a small bowl.

Heat some oil in the same non-stick pan. Add the potato pieces and shallow-fry on high heat from all sides till golden brown and crisp. Drain in another bowl.

Heat 2 tablespoons oil in a deep non-stick pan. Add remaining cumin seeds and when it changes colour, add ginger-garlic paste and sauté for 1 minute.

Add green chillies and sauté for 30 seconds. Add chilli powder, cumin powder, coriander powder and dried mango powder and sauté for 1 minute.

Add half of the reserved chickpea stock, mix and bring the mixture to boil. Add boiled chickpeas, mix and cook for 1-2 minutes.

Add salt, mix and cook for 1 minute. Add fried potato cubes, ground mixture and garam masala powder and mix well.

Add remaining chickpea stock, mix and cook for 2-3 minutes. Add tomatoes, mix and cook for 5-6 minutes.

Serve hot with pavs.

Equipment Needed

Spice Level:

Dietary