ALOO CHOLE

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Aloo chole, also known as aloo channa is a hearty and flavourful North Indian dish made with potatoes (aloo) and chickpeas (chole). The potatoes and chickpeas are cooked in a spiced, slightly tangy gravy. It is commonly enjoyed with fluffy bhature (deep-fried bread), soft roti, naan or steamed rice.

Aloo chole is a popular street food and home-style comfort meal across India. It is known for its bold flavours and filling nature. The chickpeas remain slightly firm while the potatoes become soft and absorb the spices, making every bite flavourful.

ABOUT THE RECIPE:

This recipe is usually finished by adding a teaspoon of dried mango powder or lemon juice. This gives the dish a slightly sour kick that balances the richness. This step is mandatory if the dish is served as a side dish for roti, naan, bhature or rice.

Since, I made aloo chole to make chole chaat, I haven’t added dry mango powder or lemon juice to it. Tamarind chutney, green chutney and chat masala are usually added to aloo chole to make chole chaat. All these chutneys has mild sourness to it. Adding dry mango powder or lemon juice to it, might make the dish too sour.

*I’VE USED DRIED CHICKPEAS FOR THIS RECIPE. CANNED CHICKPEAS/GARBANZO BEANS CAN ALSO BE USED.

INGREDIENTS FOR ALOO CHOLE:

• CHICKPEAS – 2 CUPS
• POTATO (PEELED & DICED) – 1 NO.
• ONION (MEDIUM SIZE/ DICED) – 2 NOS.
• CHILLY POWDER – 1.5 TBSP
• CORIANDER POWDER – 2.5 TBSP
• CUMIN POWDER – 1 TSP
• GARAM MASALA – 1 TSP
• GINGER GARLIC PASTE – 1 TBSP
• GREEN CHILLIES (MEDIUM SPICY/FINELY CHOPPED) – 1 NO.
• SALT – AS REQUIRED
• CORIANDER LEAVES – FOR GARNISHING
• NEUTRAL OIL – 2~3 TBSP

HOW TO MAKE ALOO CHOLE:

• Soak 2 cups of dried chickpeas in water for around 8 hours or overnight.

• After about 8 hours drain the water, wash it thoroughly with clean water and add the chickpeas to the pressure cooker along with 1 peeled and diced potato.

• Add 3 cups of water to it, cover it and cook it for 8 to 9 whistles.

• After 8 to 9 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Mash the potatoes and few chickpeas using a potato masher. Do not mash them completely. Keep it aside.

• Heat a kadai, and add 2~3 tbsp of oil to it.

• Once the oil is heated, add the diced onions to it.

• Also add salt to it, and saute it until it turns translucent. The salt helps the onions to cook faster.

• It takes around 3 to 5 minutes on medium-high flame.

• Once the onions turn translucent, add the ginger garlic paste and green chillies to it.

• Mix it well. Let it cook on medium-high flame for 1 minute.

• After 1 minute turn the flame to medium-low, and add the chilly powder, coriander powder, cumin powder and garam masala to it.

• Mix everything well. Let it cook on medium-low for about 1~2 minutes.

• After 1~2 minutes, add the cooked chickpeas and potato mixture to it.

• Mix it well. If it is too thick add 1/2 or 1 cup of water to it. Turn the flame to medium-high, cover it and cook it for 3 minutes. Then turn the flame to medium-low and cook it for another 3 to 5 minutes.

• After about 6 to 8 minutes, open the lid. It should have a gravy consistency. If it is too watery, turn the flame to medium-high and cook it for another 2 minutes.

• Once it reaches the gravy consistency, garnish it with coriander leaves, and turn off the flame.

*For serving it as a side dish, add a teaspoon of dry mango powder or lemon juice to the gravy, mix it well and then garnish it with coriander leaves.

YUMMY AND DELICIOUS ALOO CHOLE IS READY.

SERVE IT AS A SIDE DISH FOR ROTI, NAAN, BHATURE OT STEAMED RICE.

I USED ALOO CHOLE TO MAKE CHOLE CHAAT.

NOTE:

I’ve used dried chickpeas for this recipe. Canned chickpeas/garbanzo beans can also be used for this recipe. Canned chickpeas doesn’t need to be soaked. Chickpeas should be slightly mushy for this recipe. Wash the beans with water, and add them to the pressure cooker, and cook it for just 3 whistles along with the potato.