Ingredients

• 1 cup - chickpeas, soaked overnight
• 1 - chopped onion
• 1 - chopped tomato
• 1 tsp - dry mango powder
• 2 tsp - ginger-garlic paste
• 1 tbsp - chickpea masala
• 1/2 tsp - garam masala
• 1/4 tsp - red chilli powder
• 1/4 tsp - coriander powder
• 1/2 tsp - cumin seeds
• Pinch of hing
• Salt per taste
• 2 tbsp - cooking oil

How to Make Amritsari Chhole

• Soak chickpeas overnight in warm water and pressure-cook it with 1/2 tsp salt and enough water.
• Drain excess water from it and keep it aside.
• Heat oil and splutter cumin seeds, and add hing and chopped onions along with ginger-garlic paste and saute it for a couple of minutes.
• Add chopped tomato with rest of all masalas, mix it well and cook till tomatoes turn into puree texture.
• Add boiled chickpeas with water and cook for about 10 minutes.
• Garnish with onion juliennes soaked in lemon juice and serve hot.
• Recipe Courtesy: My Own Food Court