Havmor Style Chhole
by Swapnil Thakkar
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All Gujarati people are fond of havmor restaurants Chhole puri! I am going to describe almost the same recipe as theirs, please enjoy cooking and leave me feedback.
- Soak 1 cup chick peas in warm water over night and next day, pressure cook it in enough water, salt and little baking soda for 5 whistles.
- Take a tablespoon of oil, heat it, add cumin seeds, clove, cinnamon, cardamom, garlic cloves, a small piece of ginger and saute well until they smell nice.
- Add the tomatoes and cook for 3-5 minutes till the tomatoes are nice n soft.
- Add a tsp of besan, mix well, add little water if required.
- Take this mixture in a blender and blend into a smooth paste and keep aside.
- Take 2 tbsp oil/ghee in a separate pan and heat it.
- Add dry red chillies, bay leaf, pinch of asafoetida and add finely chopped onions.
- Mix it well, add pinch of salt and saute it well until onion turns very soft and brown.
- Add our masala paste into this and combine well.
- Add little water, salt to taste, 1 teaspoon coriander powder, 1-2 teaspoon red chilly powder, pinch of turmeric and mix well
- Add a cup of water, and simmer for about 5 min.
- Add our boiled chhole, one tbsp dry mango powder, 1 tsp garam masala, add water if needed, mix well and simmer on a slow flame for more 5-10 minutes covered with a lid.
- Switch off the flame and add handful of coriander leaves and 2 tablespoon of dalda ghee and mix it well (this dalda ghee is the secret of havmor style chhole puri)
- Serve hot garnishing with coriander leaves. Keep onion slice, a lemon wedge, mango pickles and fried green chillies as side (sprinkle pinch of salt on fried green chilly)
- Serve hot.
This recipe was contributed by Swapnil Thakkar on 31 Dec 2014
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