Khatte Chole Recipe - A Delicious North Indian Chana Masala
Give this lip smacking street food from north india - The Chana masala is a perfect dish that has a simple blend of flavours from spices and mango powder giving it that spicy khatta taste. Serve it along with Gehu Bajra Thepla for a wholesome diabetic friendly meal.
Khatte Chole Recipe is a very popular Delhi style street food. It is spicy and tart making for a perfect accompaniment with Gehu Bajra Thepla or even a Kulcha for those special monsoon days. The tartness comes from the addition of dried mango powder or amchoor and the ginger in the recipe makes it flavourful and delicious.
Here are a few more Indian street foods that are sure to interest you
- 1-1/2 cups Kabuli Chana (White Chickpeas) , soaked overnight and boiled
- 1 Onion , thinly sliced
- 1 Tomato , thinly sliced
- 1 Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 1 inch Ginger , grated
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoons Coriander (Dhania) Powder
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- 2 teaspoons Amchur (Dry Mango Powder)
- 2 teaspoons Ghee
- Salt , to taste To garnish
- 1 Onion , thinly sliced
- 1 Green Chilli , finely chopped
How to make Khatte Chole Recipe - A Delicious North Indian Chana Masala
To begin making Khatte Chole Recipe, soak the white chickpea or kabuli chana overnight and in the morning boil it with enough water using a pressure cooker for 8 to 10 whistles - about 30 minutes and keep aside.
Heat ghee in a large saucepan on medium heat, add ajwain, cinnamon stick and the cloves and let its aroma get released in the ghee.
Add the slices onions and ginger and sauté until they are slightly soft. This will take around 3 to 4 minutes.
Add sliced tomatoes, cook until the tomatoes turns mushy.
Once the tomatoes have softened add the spice powders - coriander, amchut, red chilli and garam masala and cook until the ghee leaves the sides.
Add the boiled kabuli chana, season with salt and let it simmer for 20 minutes until the Khatte Chole gets well coated with the masala. Once done, check the salt and spices and adjust to suit your taste.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.