• Chole Pav Chaat
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INGREDIENTS


Chole Pav Chaat

Servings - 2 - 3

INGREDIENTS


Chickpeas - 250 grams

Water - 1700 milliliters, divided

Salt - 1 teaspoon

Tea bag - 1

Oil - 50 milliliters

Bay leaf - 1

Black cardamom - 3 pods

Cloves - 4 pods

Black peppercorns - 6

Cumin - 1 teaspoon

Onions - 200 grams

Garlic paste - 1 tablespoon

Ginger paste - 2 teaspoons

Green chili - 1 teaspoon

Tomato puree - 200 milliliters

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Coriander powder - 1 teaspoon

Salt - 2 teaspoons

Garam masala - 1 teaspoon

Dry fenugreek leaves - 2 tablespoons

Coriander - 2 tablespoons

Pav 

Tamarind chutney - to taste

Sev - to taste

Coriander - to taste

Pomegranate - to taste

PREPARATION

1. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for 4 hours.

2. Take a pressure cooker, add 1 litre water, soaked chickpeas, 1 teaspoon salt, 1 tea bag and cover it with lid.

3. Cook till you hear 5 whistles.

4. Open the lid and remove the tea bag from it. Keep aside.

5. Heat 50 milliliters oil in a heavy skillet, add 1 bay leaf, 3 pods black cardamom, 4 pods cloves, 6 black peppercorns, 1 teaspoon cumin and stir well.

6. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.

7. Add 1 tablespoon garlic paste, 2 teaspoons ginger paste and stir well.

8. Now, add 1 teaspoon green chili, 200 milliliters tomato puree and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.

11. Then, add 1 teaspoon coriander powder, 2 teaspoons salt, 1 teaspoon garam masala and mix it again.

12. Now, add boiled chickpeas in it and mix it well.

13. Cook for 3 - minutes on medium heat.

14. Add 2 tablespoons dry fenugreek leaves, 2 tablespoons coriander and mix it well.

15. Cover it with lid and cook for about 10 minutes on medium heat.

16. Open the lid and give it a nice stir.

17. Remove it form heat.

18. Add pav in it and dip the pav completely in it.

19. Now, place the pav in a plate.

20. Add some tamarind chutney over it.

21. Garnish with sev, coriander and pomegranate.

22. Serve.