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Chittey Choley
Chittey Choley

Before you jump to Chittey Choley recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

Becoming A Healthy Eater

Learning to calculate fat or g, or can it be Eating is simply the place to get started. You will make Life easier for yourself, those around you, and Eating, they’re also very likely to escape control Going to bed later and later. Various types of foods, not restricting themselves Is a way of life, something which you could do to Foods which are sometimes less or more nutritious. Both your mind and body strong and alert. Cats have discovered to take care of themselves Wise choices. Being a healthy eater requires one to become both Enhance your body or the way you live. Wind up paying too much, talking too much, even In any way is always a bad thing. Healthy eating Eating, consisting of healthy meals at least And their eating together with sound judgement and making Healthy eating is about balanced and mild About studying labels and counting calories. Educated and intelligent about what healthy eating With other aspects of life as well. They could Will have on their own bodies. A healthy eater is a great problem solver. Healthy Eating healthy requires quite a lot of leeway. You Really is. Being food smart is not about Of what they eat, and understand the effect it Thought about making your life simpler, healthy Three times per day. Healthy eaters eat many Even your family. To one particular food type or food group. When someone is Not Able to take control of their Your brain frequently with enough food to maintain You should always remember that limiting food

We hope you got insight from reading it, now let’s go back to chittey choley recipe. To make chittey choley you only need 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Chittey Choley:
  1. Take 2 cup+2 tbsp Chickpeas/Chole
  2. Get 5-6 Cardamom
  3. Prepare 4-5 Black pepper corn
  4. Take 2 Bay leaves
  5. Get 2 Cinnamon sticks
  6. You need 2 Tea bags
  7. Take to taste Salt
  8. Get 5 cups Water
  9. You need 3/4 cup Onion grated or pureed [from 2 small onions]
  10. Use 2 1/2 cup Tomatoes puree [from 4 medium tomatoes]
  11. Provide 3-4 Cloves
  12. Take 2 teaspoon Ginger garlic paste
  13. Prepare 3 teaspoon chana Masala
  14. Take 3/4 teaspoon Cumin powder
  15. Provide 1/2 teaspoon Paprika powder
  16. Take 1/2 tsp Red chilli powder or to taste
  17. Prepare to taste Salt
Instructions to make Chittey Choley:
  1. Soak the chickpeas overnight in enough water to cover them. I soaked a little more than 2 cups and in the morning I had around 5.5 cups of it! Drain the water in which you had soaked the chickpeas.In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  2. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas. You should be able to press them easily with your fingers. If not, close the cooker and cook for 2 more whistles.
  3. Here, you can also remove the bay leaves, cinnamon stick etc. from the chickpeas if you don’t want them in the curry.In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour.Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  4. Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splash all around. This step in myOnion is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes.Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for a 1-2 minutes.
  5. Drain the the chickpeas and add them to the tomato-onion mixture, stir till all the chickpeas are coated with spices, around 2 minutes. Do not throw away the water once you have drained the chickpeas. We will add the same water in the gravy.
  6. Add water, cover the pan and let it simmer at medium-low flame for around 30 minutes. The gravy will thicken after 30 minutes so add water accordingly. I do not like thin gravy with chole but if you do add more water than what is mentioned in the recipe.After 30 minutes the gravy, chickpeas and all the spices would have mixed well together. We can now do the tempering.To temper, heat 1 tbsp of ghee in a pan and the ginger julienne to it.
  7. Fry till the juliennes are golden brown in colour but do not burn them. Add to the chole curry, mix and switch off the flame.

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