• Khatte Meethe Chole
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INGREDIENTS


 Khatte Meethe Chole

Servings - 2 - 3

INGREDIENTS


Chickpeas - 250 grams

Water - 800 milliliters

Tea - 1 teaspoon

Water - 1 litre

Salt - 1 teaspoon

Turmeric - 1/2 teaspoon

Potatoes - 400 grams

Water - 400 milliliters

Salt - 1/2 teaspoon

Oil - 35 milliliters

Cumin - 1 teaspoon

Onions - 140 grams

Ginger - 2 tablespoons

Green chili - 1 tablespoon

Salt - 1/4 teaspoon

Red chili - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Chaat masala - 2 teaspoons

Water - 200 milliliters

Lemon juice - 40 milliliters

Jaggery powder - 35 grams

Coriander - 2 tablespoons

PREPARATION

1. In a mixing bowl, add 250 grams white chickpeas, 800 milliliters water and soak for 4 hours.

2. In a pressure cooker, add soaked chickpeas, 1 litre water, 1 teaspoon salt, 1/2 teaspoon turmeric and 1 tea bag in it.

3. Cover it with lid and cook till you hear 5 whistles.

4. In a another pressure cooker, add 400 grams potatoes, 400 milliliters water and 1/2 teaspoon salt.

5. Cover it with lid and cook till you hear 3 whistles.

6. Heat 35 milliliters oil in a heavy skillet, 1 teaspoon cumin and saute for 1 minute.

7. Add 140 grams onions and fry till translucent.

8. Now, add 2 tablespoons ginger, 1 tablespoon green chili and mix it well.

9. Add boiled chickpeas and cook for 5 - 7 minutes.

10. Now, add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 2 teaspoons chaat masala and mix it well to combine.

11. Add boiled mashed potatoes and mix it well.

12. Now, add 200 milliliters water and cook 5 - 7 minutes.

13. Add 40 milliliters lemon juice, 35 grams jaggery powder and mix it well.

14. Add 2 tablespoons coriander and mix it.

15. Garnish with ginger julienne and coriander.

16. Serve with bhature.