Chhole is a very popular Indian dish; it is served with Indian breads: poori, naans or bhaturas.
1 kg Chana (chick pea/garbanzo beans)
5 medium red onions, sliced
1 inch ginger, scraped
1 stick cinnamon stick
2 black cardamoms
2 bay leaves
1 cup oil
4 tbsp coriander powder
3 tbsp roasted cumin powder
1 tsp red chilli powder (optional)
2 tbsp garam masala
2 tbsp salt (adjust according to taste)
4 tbsp dried mango powder (amchur)
3 tbsp chopped green coriander/cilantro for garnishing
4 slitted green chillies for decoration
1 small onion cut into rings
1 small tomato cut into a rosette.
Soak chickpeas overnight. Mix with sliced onions, ginger, whole spices, and salt. Pressure cook for 25 minutes.
Heat oil in a pan. Add the dry spices, and cooked chickpeas.
Cover and cook on a low flame for another 15 minutes.
Garnish with coriander, chillies, onion rings and tomato rosette. Serve hot with bhaturas, pooris or naans.