Name: Khatte Chane recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 400 grams chickpeas soaked for 8 hours or overnight; 1 tea bag; Salt to taste; 2 large onions finely chopped; 1 large Tomato chopped; 2 Green chillies slit; 2 tablespoon ginger-garlic paste; 1 large bay leaf; 1 teaspoon garam masala powder; 1 tablespoon oil; 1 tablespoon ghee; 1.5 teaspoon Chole masala powder; 1 teaspoon turmeric powder; 1 teaspoon red chilli powder; 1 teaspoon dry mango/amchur powder; 2 teaspoon dried pomegranate seeds; Water as needed; 1 tablespoon finely chopped coriander leaves for garnish; 1 teaspoon julienned ginger for garnish

ABOUT Khatte Chane RECIPE

Traditionally a Punjabi recipe, khatte chane or Amritsari Chole has found a special place in our homes. We alter it according to our taste buds. It’s one of the few gravies that can be relished equally with bhaturas, pooris,rice preparations and flat breads. So here’s an authentic Amristsari chole or khatte chane recipe for you to try!

Ingredients Serving: 4

400 grams chickpeas soaked for 8 hours or overnight
1 tea bag
Salt to taste
2 large onions finely chopped
1 large Tomato chopped
2 Green chillies slit
2 tablespoon ginger-garlic paste
1 large bay leaf
1 teaspoon garam masala powder
1 tablespoon oil
1 tablespoon ghee
1.5 teaspoon Chole masala powder
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dry mango/amchur powder
2 teaspoon dried pomegranate seeds
Water as needed
1 tablespoon finely chopped coriander leaves for garnish
1 teaspoon julienned ginger for garnish

Instructions

drain the soaked chickpeas and boil it with 2 cups of water and the tea bag
once the water is on a rolling boil, reduce heat and let the chickpeas cook covered for 25-30 minutes or until soft
strain the tea bag and the water used for boiling and place the cooked chickpeas in a bowl
heat oil in a wok/pan and add ghee
add the Bay leaf, onions, slit green chillies and ginger-garlic paste and sauté until onions brown slightly
add the tomatoes and dry spices, salt, dried pomegranate seeds and mix everything well and cook covered on Low heat until tomatoes soften
add the chickpeas and a cup of hot water next and mix well
cook covered until the gravy thickens to the desired consistency
serve hot garnished with chopped coriander leaves and julienned ginger accompanied with your favourite flat bread or rice

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