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Chole Lazeez
Method
- Soak chickpeas along with baking soda in water overnight.
- The following morning, boil the chickpeas in the same water until they are soft.
- Take a pot and add oil in it and heat it.
- When hot add the cumin seeds and let them splutter and become brown.
- At once, add some water to stop the cumin from burning.
- Add the chicken cube, tomato paste and chilli powder.
- Stir and add drained chickpeas to the pot.
- Add fresh water to cover the chickpeas and let the water boil.
- In the meantime dissolve the cornflour in water.
- Add this mixture to the boiling water carefully, stirring all the while.
- When the gravy thickens add the lemon juice according to taste.
- Add salt.
- Then add crushed black pepper corns crushed and the chaat masala.
- You can eat these cholay as a snack or with hot puris.
Ingredients:
1/2 kg - white chickpeas
1 tsp - baking soda
1 tsp - chilli powder
1 - chicken cube
1 tsp - cumin seeds
3 tbsp - tomato paste
1/4 cup - oil
juice of one lemon
2 tbsp - cornflour
1 tsp - chaat masala
1/2 tsp - whole blackpepper, crushed
salt to taste
1/2 kg - white chickpeas
1 tsp - baking soda
1 tsp - chilli powder
1 - chicken cube
1 tsp - cumin seeds
3 tbsp - tomato paste
1/4 cup - oil
juice of one lemon
2 tbsp - cornflour
1 tsp - chaat masala
1/2 tsp - whole blackpepper, crushed
salt to taste
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