Havmor Style Chhole


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Havmor Style Chhole

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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.

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Havmor Style Chhole recipe - How to make Havmor Style Chhole

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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Method
    Method
  1. 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.
  2. 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.
  3. Add the tomatoes and cook for 3-5 minutes till the tomatoes are nice n soft.
  4. Add a tsp of besan, mix well, add little water if required.
  5. Take this mixture in a blender and blend into a smooth paste and keep aside.
  6. Take 2 tbsp oil/ghee in a separate pan and heat it.
  7. Add dry red chillies, bay leaf, pinch of asafoetida and add finely chopped onions.
  8. Mix it well, add pinch of salt and saute it well until onion turns very soft and brown.
  9. Add our masala paste into this and combine well.
  10. Add little water, salt to taste, 1 teaspoon coriander powder, 1-2 teaspoon red chilly powder, pinch of turmeric and mix well
  11. Add a cup of water, and simmer for about 5 min.
  12. 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.
  13. 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)
  14. 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)
  15. Serve hot.


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This recipe was contributed by Swapnil Thakkar on 31 Dec 2014


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Reviews

Havmor Style Chhole
5
 on 13 Oct 16 10:09 AM


Simply incredible. Can never forget this taste.