|1||cup of chickpeas (chole)|
|1||teaspoon of cumin seeds|
|1||teaspoon of red chilli powder|
|2||teaspoon of coriander powder|
|2||teaspoons of dried pomegranate seeds (anardana powder)|
|½||teaspoon of all spice powder (garam masala)|
|1||tablespoon of oil|
|a pinch of asafoetida|
|salt to taste|
|1.||Soak chickpeas overnight. Boil or pressure cook them till tender. In a wok/ pan, heat oil and roast asafoetida, cumin seeds, chili powder, coriander powder for 1-2 minutes. Add tomato puree. Roast the puree till it leaves oil from the side.|
|2.||Add dry pomegranate powder and cook for another 2-3 minutes. Add chickpeas and salt. Roast them till they are well coated. Sprinkle all spice powder and mix gently. Garnish with green chili, lemon or grated paneer. Serve hot with Bhaturas.|
My mother’s recipe from the repertoire of family recipe.
The secret ingredient is anardana for the amazing taste and colour. It also lends sourness to the chole, so use as per your taste.