INGREDIENTS: soaked kabuli chana(chick peas), 2 onions and tomatoe ( into small pieces) , salt , chilly powder, termeric powder, coriander powder, coriander-cumin powder , oil , ginger and garlic paste , coriander leaves , water , vessel, curd, bhujiya , pressure cooker

WAY TO COOK : soak 250grams of chick peas (kabuli chana) for a complete night, or 8 to 12 hours. Then wash them with normal water . Put a pressure cooker on burner, switch on the burner. Put the chick peas on the pressure cooker, along with add onion cutted into pieces , salt (according to taste), turmeric powder, red chilly powder , garlic paste, ginge coriander powder, oil , coriander-cumin powder, tomatoes cutted into small pieces , coriander leaves.. and add water double the level of chick peas . After that turn the pressure cooker off . After putting three whistle , turn the burner off. when the cooker cools down, remove the lid of cooker , flame it, stir with something till little water is left . Turn off the flame… and you ended up having delicious chhole..

STUFFING : Now shift the chick peas in vessle , decorate it with diluted curd , bhujiya .

Enjoy your delicious chole with your loved ones….

---

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton