Chikkar Chole Recipe: If you too are bored of making the same old chickpeas every time, then today’s recipe will surprise you. The name is Chikkad Chole and believe me, if you try it once, you will want to make it again and again. As different as its name is, the taste is even more different, these chickpeas are not the normal chickpea bhature, but are prepared with curd, ginger-garlic, spices and a special roasting, due to which their taste becomes absolutely restaurant-style. In this, the gravy is not made from any paste or onion-tomato, but is prepared from boiled potatoes and chickpeas, due to which these chickpeas become thick, spicy and very tasty. The special thing is that the tadka added in it takes its taste to a whole new level. Whether you eat it with Bhature, Parantha or rice – this dish works wonders in every combination. So let us know how to make this delicious “Chikkad Chole”, which will give you dhaba-like tadka and home-like taste in every bite.
-1 cup chickpea (soaked overnight)
-10-12 garlic cloves
-half inch piece of ginger
-1 cup fresh curd
-2-3 large cardamoms
-2-3 bay leaves
-2-3 medium onions (finely chopped)
-1 boiled potato (half to grind, half to add later)
-2-3 green chillies
-A few coriander leaves
-½ tsp turmeric
-2 tsp red chili powder
-2 tsp coriander powder
-1 tbsp chole masala
-Salt as per taste
-2-3 tbsp oil
-1 tablespoon ghee
-1 tsp celery
-½ teaspoon asafoetida
-Half spoon Kasoori Methi
Method of preparation
1. Boil Chickpeas:
Soak chickpeas overnight in mild soda water so that they become soft. Then throw away that water and add enough water in the cooker that the chickpeas get submerged. Add large cardamom and bay leaves, but no salt. Boil for 3-4 whistles. When the chickpeas become soft, strain them.
2. Prepare the spice paste:
Now add one-fourth boiled chickpeas, half potato, curd, garlic, ginger, green chilli and some coriander and grind it. This will create a thick, creamy paste that will give the chickpeas the original “chikkad” texture.
3. Roasting Onions and Spices:
Heat oil in a thick pan, add cumin seeds. When it crackles, add onion and fry until it turns golden brown. Now add turmeric, red chilli, coriander powder and chole masala. Keep stirring on low flame until oil starts coming out from the spices.
4. Add paste and fry:
Now add the prepared paste and keep stirring continuously. When it starts thickening and releases oil, add boiled chickpeas and a little water to it. Add salt and let it cook on low flame for 10 minutes so that the spices get absorbed properly into the chickpeas.
5. Add Tadka – The Real Magic:
Heat ghee in a small tadka pan. Add celery, ginger julienne, green chilli, dry red chilli, asafoetida and kasoori fenugreek and stir until aroma comes out. Then pour this tadka directly on the chickpeas, cover the lid and let it simmer for 2 minutes.
6. Garnishing and Serving:
Add green coriander on top, when these chickpeas cool slightly, they become even thicker and tastier.
Serving Tips
1. Serve it with hot Bhature or Puri.
2. If you want, try it with Basmati rice also.
3. If you add onion and lemon juice on top, its taste will double.
When these chickpeas are ready, everyone will be tempted by their aroma. Its thick texture, spicy taste and creamy curd-potato gravy will make it a favorite every time.
