By Risha Ganguly
A very popular dish in Punjab, chikkad chhole and its flavours are as interesting as its name. Let us see how to make this dish at your home.
1 cup chickpeas 1 potato 1 onion Coriander seeds Cumin Kasuri methi Dry red chillies Anardana 1 tsp haldi 1 tbsp ginger garlic paste Ghee Salt as per taste Dhaniya leaves for garnishing
In a pressure cooker, boil the soaked chickpeas, potato and sliced onion. Meanwhile, dry roast the rest of the spices except haldi.
After dry roasting, grind the masalas into a powder. Next, add the potatoes and a little boiled chhole to make a creamy paste.
In a pan, heat ghee and add the potato paste and haldi powder. Add the spice powder. Cook till raw smell goes. Add boiled chickpeas.
Adjust the water consistency and add salt. Garnish with dhaniya leaves and serve with puri or kulcha.