Cooking with B.J

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Chole Paratha


- 120g Chickpeas
- 1 onion (Large)
- 1" ginger
- 4 Garlic cloves
- 2 tbsp Yogurt
- 2 small tomatoes
- 100g potatoes (boiled)
- 1 tsp. garam masala
- 30g Tamarind (Immli) juice
- 15g Jaggery (grated)
- 1 onion cut into rings
- 1 lemon cut into slices
-2 - 3  green chillies slit
-1 tbsp coriander and mint leaves
- Salt and chilli powder to taste

Soak chickpeas overnight. Boil in pressure cooker for 1 minutes and set aside.
Dissolve jaggery in tamarind juice and strain.
Leave aside, grind onion, ginger and garlic to a fine paste. Fry onion in 2 tbsp oil, add the ground onion paste, then the spices, salt and yogurt and fry till mixture turns dry. Add the boiled chickpeas and tamarind juice. Cook till gravy thickens.
Put in a serving dish and decorate with onions and lemon slices, potatoes, tomatoes, chilles mint and coriander leaves.
Serve with Parathas or Poori.