Tuesday, February 24, 2015

Quick chhole masala


While chhole (boiled): 1 cup
Onion (sliced): 1
Ginger (grated): 1/2 inch
Tomato (chopped): 1
Green chilli (finely chopped): 1
Cooking oil: 2 tsp.
Salt to taste
Red chilli powder: 1/4 tsp.
Turmeric powder: 1/4 tsp.
Kasoori methi: 1/4 tsp.
Mango powder: 1/4 tsp.
Cumin seeds: 1/4 tsp.
Black peppercorns: 1/4 tsp.

  1. Heat oil and crackle the cumin seeds. Add peppercorns and onions and sauté until the onions are transparent. Add ginger, tomato and green chilli.
  2. Sprinkle salt and mix well. Let cook until the tomatoes begin to soften. Add red chilli, turmeric, mango powder and kasoori methi and mix well. Let cook for about a minute.
  3. Add the boiled chhole and mix well to coat with masala. Add very little water if required. Mix and let cook on medium flame for another 2 minutes. Sprinkle lemon juice and serve. 
  4. This is a dry and quick chhole recipe for lunch box with plain or jeera rice.

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