Imported from the web

Chhole (chickpea curry)

Name: Chhole (chickpea curry)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 20 g chickpea (besan) flour; 40 g ghee; 1 tsp cumin seeds; 0.5 tsp fennel seeds; asafoetida (1 pinch); 300 g red onion (cut into quarters); 1 tbsp ginger paste; 2 tsp garlic paste; 400 g canned chopped tomatoes; 1.5 tsp salt; 0.5 tsp Kashmiri chilli powder; 10 g ground turmeric; 1 tsp ground coriander; 0.5 tsp ground black pepper; 1 tbsp green mango powder (also known as amchur); 1.5 tsp garam masala; 20 g lemon juice; 800 g canned chickpeas (rinsed and drained (approx. 500 g after draining)); 50 g raisins (to serve (optional)); 100 g natural yoghurt (to serve); 1 fresh long green chilli (trimmed and cut into thin slices, to serve)

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

A flavorful and aromatic Indian chickpea curry made with a rich blend of spices, ginger, garlic, and tangy green mango powder, traditionally prepared using a Thermomix.

4 servings35 minSouth Asian

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Ingredients

20 g chickpea (besan) flour
40 g ghee
1 tsp cumin seeds
0.5 tsp fennel seeds
asafoetida (1 pinch)
300 g red onion (cut into quarters)
1 tbsp ginger paste
2 tsp garlic paste
400 g canned chopped tomatoes
1.5 tsp salt
0.5 tsp Kashmiri chilli powder
10 g ground turmeric
1 tsp ground coriander
0.5 tsp ground black pepper
1 tbsp green mango powder (also known as amchur)
1.5 tsp garam masala
20 g lemon juice
800 g canned chickpeas (rinsed and drained (approx. 500 g after draining))
50 g raisins (to serve (optional))
100 g natural yoghurt (to serve)
1 fresh long green chilli (trimmed and cut into thin slices, to serve)

Steps

1
Place chickpea flour in the mixing bowl and toast until fragrant.
2
Add ghee, cumin seeds, fennel seeds, and asafoetida to the mixing bowl and sauté.
3
Add the quartered red onions to the mixing bowl and chop, then sauté until softened.
4
Add ginger paste and garlic paste to the mixing bowl and continue to sauté.
5
Add canned chopped tomatoes, salt, Kashmiri chilli powder, ground turmeric, ground coriander, ground black pepper, green mango powder, and garam masala.
6
Add lemon juice and the rinsed and drained chickpeas to the mixing bowl.
7
Cook the mixture until the flavors are well combined and the sauce has thickened.
8
Serve the chhole hot, topped with raisins (if using), a dollop of natural yoghurt, and sliced green chillies.

Notes

Green mango powder (amchur) provides the characteristic sourness to this dish. If unavailable, extra lemon juice can be used as a substitute. The recipe is designed for Thermomix models TM31, TM5, TM6, and TM7.