Jhatpat means fast in Hindi; as this recipe can be prepared quickly I have name it " Jhatpat Chole”. Serve Jhatpat Chole with poori or bread.
Ingredients
2cup Kabuli Channa (chickpeas)
¼ sp Kalonji
¼ sp Haldi (turmeric powder)
1 ½ sp Zeera powder
2 sp Amchur powder
1 ½ sp Chilli powder
4-5 Green chillies slit
1 ½ sp Oil
Salt to taste
Hara Dhania (Coriander leaves) for garnish
Method
Soak Channa overnight.
Cook channa with salt in cooker.After it gets cool strain (reserve water of cooked channa)
Heat oil add kalonji
Add zeera powder, amchur powder, chilli powder and haldi
Mix all masala well see that masala do not get brunt, add boiled channa mix well add water (channa cooked water). Stir well close the led and cook.
Once it starts boiling smash some channa using a spoon and leaves it to boil again.
Once it starts boiling, add hara dhania, (coriander leaves) chopped and slit green chillies and cook for 5minutes.
Garnish with chopped hara dhania (coriander leaves) and serve with poori or bread.
Note:-
English name of Kalonji is Nigella sativa; but some call it as black onion seed, black caraway, or black cumin.
To get light brown colour on channa Add ¼ cup of tea decoction while cooking channa in cooker.
