Aloo Chhole Dry Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Small Bengal gram 225 gm. | ||
| Soda bicarbonate | 1 Teaspoon (For 4) | |
| Large cardamom 1 | ||
| Cinnamon powder | 1/2 Teaspoon (For 4) | |
| Cumin powder | 1/2 Teaspoon (For 4) | |
| Pepper powder | 1/2 Teaspoon (For 4) | |
| Clove powder | 1/2 Teaspoon (For 4) | |
| Coriander powder | 1 Teaspoon (For 4) | |
| Turmeric | 1/8 Teaspoon (For 4) | |
| Chilli powder | 1/2 Teaspoon (For 4) | |
| Pomegranate seeds | 1 Teaspoon (For 4) | |
| Onion | 55 Gram (For 4) | |
| Green chillies | 5 Gram (For 4) | |
| Tomatoes | 115 Gram (For 4) | |
| Potatoes | 115 Gram (For 4) | |
| Salt | To Taste (For 4) | |
| Fat | 15 Gram (For 4) | |
Directions
1. Wash and soak the gram overnight with soda bicarbonate.
2. Boil gram till it is tender.
3. Fry sliced onion. Add spices and pomegranate seed powder.
4. Add gram and stir lightly. The gram should be coated with spices.
5. Add salt. Remove from fire.
6. Boil potatoes. Peel and cut them into fingers.
7. Serve gram in the centre, with potato fingers round and green chillies sticking up from the gram. The gram should also be garnished with slices of tomatoes.
2. Boil gram till it is tender.
3. Fry sliced onion. Add spices and pomegranate seed powder.
4. Add gram and stir lightly. The gram should be coated with spices.
5. Add salt. Remove from fire.
6. Boil potatoes. Peel and cut them into fingers.
7. Serve gram in the centre, with potato fingers round and green chillies sticking up from the gram. The gram should also be garnished with slices of tomatoes.
Chef
