Name: Achari Chole recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 10
Ingredients: Boiled Chick Peas (Ubale Kabuli Chana) - 250 Grams; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) - 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon; Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon; Fenugreek Powder (Methi Powder) - ½ Tea Spoon; Mustard Powder (Rai Powder) - 1 Tea Spoon; Cumin & Mustard Seeds (Jeera & Rai) - 1 Tea Spoon; Onion Seed (Kalonji) - ½ Tea Spoon; Carom Seeds (Ajwain) - 1 Tea Spoon; Black Pepper Powder (Kali Mirch Powder) - 1 Tea Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Rock Salt (Kala Namak) - 1 Tea Spoon; Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon; Slit Green Chillies (Kati Hari Mirch) - 5 to 6; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Oil - As Per Requirement; Salt According to Taste

ABOUT Achari Chole RECIPE

Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber. They are rich in vitamins and minerals. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made "Achari Chole" This dish can be served with Puri, Phulka, Paratha or Naan.

Ingredients Serving: 10

Boiled Chick Peas (Ubale Kabuli Chana) - 250 Grams
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) - 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - ½ Tea Spoon
Dry Mango Powder (Aamchoor Powder) - 1 Table Spoon
Fenugreek Powder (Methi Powder) - ½ Tea Spoon
Mustard Powder (Rai Powder) - 1 Tea Spoon
Cumin & Mustard Seeds (Jeera & Rai) - 1 Tea Spoon
Onion Seed (Kalonji) - ½ Tea Spoon
Carom Seeds (Ajwain) - 1 Tea Spoon
Black Pepper Powder (Kali Mirch Powder) - 1 Tea Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Rock Salt (Kala Namak) - 1 Tea Spoon
Ginger Garlic Paste (Adrak Lasoon Paste) - 1 Table Spoon
Slit Green Chillies (Kati Hari Mirch) - 5 to 6
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Oil - As Per Requirement
Salt According to Taste

Instructions

Note: Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
In bowl mix all dry ingredients like -red chilli, coriander, cumin, whole spice, dry mango, fenugreek, mustard, black pepper, rock salt, turmeric powder. Season with salt according to taste and keep aside
Heat oil in a pan or kadai, once the oil is hot add cumin, mustard, onion & carom seeds. Cook till oil gets the flavours
Add slit green chillies and ginger garlic paste. Cook till oil get separated
Add mix powder made out of the dry masala. Mix and cook till oil get separated from the masala
Now add the drained water from the boiled chick peas. Mix and cook till it comes to a boil
Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
Finaly add the finely chopped green coriander and cook for another one minute
Now the dish is ready to be serve with any Indian bread or flavored rice

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