Even if I have ten different ways to cook the Kabuli channa, I still get tempted to try a new version. I was badly tempted when I saw the combination of Halwa Puri. Though the name doesn't include the chhole, it goes without saying that the pooris are served with Chhole.
This seems to be a famous combination to be served for breakfast. I made it for Breakfast and the kids liked it a lot. Though they didn't eat with the halwa. The poori and this aloo cholay were a good combo. Guess a cholay and a poori can never go wrong.
Even though the ingredients were similar, the method of cooking brings in different tastes and I have used fresh mint leaves from my pot. I love gardening, though somehow I seem to have lost my mojo there. I frequently try to get it back by putting in mint and coriander. Even if I can manage the time, I lack the space to have my pots in the proper place. I will have to get back my herbs potted at least.
Aloo Cholay Ka Salan
To be pressure Cooked
Kabuli Channa / Chickpea -1 cup
Fresh Ginger - 1"
Potato - 1 large
Turmeric powder a pinch
Red Chili powder - 1 tsp
Green Chilies - 2 medium
Cumin Seeds - 1 tsp
For the Tempering
Ghee - 2 tbsp
Onions, julienne, - 1 medium
Green Chilies -1
Salt to taste
Fresh Mint Leaves - 1 spring
Pakistani Garam Masala - 1 tsp
How to make the Aloo Cholay Ka Salan
Soak the channa overnight in plenty of water. Before pressure cooking, change the water a couple of times. Pressure cook for 3 whistles.
When the pressure falls down, add ginger, potato, cumin, turmeric, chili powder and green chilies, and mint, pressure cook for another 2 whistles or till tender.
In a non-stick pan, melt the ghee, fry the onions, green chilies until they are lightly browned. Stir them into chickpeas with salt and garam masala powder.
Remove the pan from the heat and stir in the lemon juice and fresh mint.
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