Name: PUNJABI CHOLE WITH KHASTA KACHORI recipe by Mukti Sahay at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: For chole Chickpea - 500 gms; Clarified butter / ghee - 1 cup; Whole red chilly - 2 - 3; Whole coriander seeds - 1 tsp; Cumin seeds / jeera seeds - 1 tsp; Chopped onion - 2 medium; Ginger garlic paste - 1 tsp; Black pepper - 3 - 4; Cinnamon - 1 inch stick; Mace / javitri - 1 piece; Whole cloves - 3 - 4; Green cardamom - 4; Anardana / pomedranate seeds - 1/2 tbsp; Tomato paste - 1/2 cup; Chole masala powder - 1 tsp; Turmeric powder - 1/2 tsp; Salt - to taste; Chopped coriander leaves - 1 tbsp; Baking powder - 1 tbsp; FOR KHASTA KACHORI; All purpose flour - 1 cup; Salt - to taste; Clarified butter - 2 tbsp; Clarified butter - for frying

Ingredients Serving: 4

For chole Chickpea - 500 gms
Clarified butter / ghee - 1 cup
Whole red chilly - 2 - 3
Whole coriander seeds - 1 tsp
Cumin seeds / jeera seeds - 1 tsp
Chopped onion - 2 medium
Ginger garlic paste - 1 tsp
Black pepper - 3 - 4
Cinnamon - 1 inch stick
Mace / javitri - 1 piece
Whole cloves - 3 - 4
Green cardamom - 4
Anardana / pomedranate seeds - 1/2 tbsp
Tomato paste - 1/2 cup
Chole masala powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Chopped coriander leaves - 1 tbsp
Baking powder - 1 tbsp
FOR KHASTA KACHORI
All purpose flour - 1 cup
Salt - to taste
Clarified butter - 2 tbsp
Clarified butter - for frying

Instructions

FOR CHOLE Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomgranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole with kachori
For khasta kachori Take a large bowl add all purpose flour,salt and 2 tbsp clarified butter and mix well.
Make a crumble texture.
With the help of little water make a stiff dough.
Keep aside for 15 mins.
Divide the dough into balls and roll out kachori
Heat clarified butter in a pan.
Deep fry the kachori in hot oil until golden and crispy.
Serve hot with chole

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