Tangy Punjabi Chole, Rice and Pakodas

Chole Recipe;

In a pressure cooker, add sufficient oil, when heated add cumin seeds. Once it crackles add finely chopped onion cubes. Fry on medium flame till light golden brown. Add ginger garlic paste and sauté. Add finely chopped tomato cubes. Fry well till they get soft and leaves oil on sides.

Add all the spices and fry well. Make sure the spices don't burn. Add soaked chick peas. Fry for a minute Add sufficient water and pressure cook for 6 to 7 whistles or until done.

Once the cooker cools down, mash few chickpeas to get thickness in gravy. Before serving garnish with onion slices and lemon wedges.

Serve hot.

You may add little garam masala powder. Another option would be to make a small potli/bundle with full spices and cook along the gravy. Discard the potli before serving. You may add few spoons of dried pomegranate seeds powder - anardana. Tea bags can be inserted while boiling the chickpeas. Discard tea bag before serving. Adjust spices accordingly.

Pakoda Recipe:

Cut onion to medium sized cubes. Add gram flour/ besan, spices, finely chopped coriander leaves, finely chopped chilly, ginger pieces and cooking soda. Add water little by little so that the onions are well coated. Make sure onions are well coated and the batter is not watery. Check for salt and add accordingly.

Heat sufficient oil for frying pakodas. Once heated fry small portions. Fry till golden colour. Transfer on kitchen towel.

Serve hot with chutney/ dips/ sauces.