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Sindhi Cuisines - Taste of community- Recipe Number - 17
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Chhola dhabhala(Chickpeas in gravy,with pav)
Ingredients for chole
  • Chickpeas or kabuli chana 1/2 kg
  • Onion 1/4 kg
  • Tomatoes 3
  • Garlic 10-12 cloves
  • Ginger
  • Green chillies 5(or as per need)
  • Garam masala powder 1tspn
  • Salt
  • Turmeric powder
  • Red chilli powder
    Other ingredients:
  • Tamarind chutney
  • Pav 6
  • Sliced onion 1
  • Coriander and mint chutney
Method
  • Wash and soak chickpeas for atleast 7 hrs
  • Boil them with salt, till half cooked
  • In a pressure cooker,pour some oil,and fry onion till brown in colour
  • Cool ,and grind fried onions along with ginger ,garlic,chillies and tomatoes
  • Now pour this mixture again in pressure cooker ,add some salt(remember there is already some amount of salt in chickpeas),garam masala powder,chana masala(optional) and fry it for atleast 5 min
  • Now add half boiled chana and fry it further for about 5 min
  • Add some water,close lid of cooker and wait till 2-3 whistles
  • Add some tamarind paste and coriander leaves and simmer for 2 min
  • Now take the pav and cut it into two halves,put them in above chickpeas preparation and let it simmer for half a min
  • Place these dipped pieces along with some amount of chana and gravy,on a plate
  • Garnish with mint and coriander chutney,sliced onions , tamarind chutney,coriander leaves,red chilli powder and serve hot
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 17
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