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Before you jump to Chittey Choley recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.
Enjoying healthy foods can make all the difference in the way we feel. Increasing our consumption of sensible foods while decreasing the intake of unhealthy ones contributes to a more wholesome feeling. Eating fresh vegetables helps you feel better than eating a portion of pizza. This is usually a problem, nevertheless, when it comes to eating between goodies. Shopping for snack foods can be a challenge because you have a great number of options. Here are some healthy snacks that you can use when you need a quick pick me up.
Healthy foods made from whole grains are fantastic for a quick snack. A bit of whole wheat toast, for example is a great snack in the morning hours. Eating on the run can be much healthier with whole grain chips and crackers. Deciding on whole grain foods is always better than eating the highly processed grains we commonly find in our grocery stores.
You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to chittey choley recipe. You can have chittey choley using 17 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Chittey Choley:
- Provide 2 cup+2 tbsp Chickpeas/Chole
- Prepare 5-6 Cardamom
- Prepare 4-5 Black pepper corn
- Provide 2 Bay leaves
- Provide 2 Cinnamon sticks
- Get 2 Tea bags
- Get to taste Salt
- Use 5 cups Water
- Get 3/4 cup Onion grated or pureed [from 2 small onions]
- Prepare 2 1/2 cup Tomatoes puree [from 4 medium tomatoes]
- Provide 3-4 Cloves
- Take 2 teaspoon Ginger garlic paste
- Take 3 teaspoon chana Masala
- Take 3/4 teaspoon Cumin powder
- Take 1/2 teaspoon Paprika powder
- Provide 1/2 tsp Red chilli powder or to taste
- Use to taste Salt
Instructions to make Chittey Choley:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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