Khatte Amme Ke Chole Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and cook them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add tomato puree, tamarind pulp, and spices like turmeric, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 4.Add the cooked chickpeas and simmer for a few minutes to allow the flavors to blend.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• Adjust the amount of tamarind pulp according to your taste preference for tanginess.
• You can also add a pinch of amchur (dry mango powder) for extra tanginess.

Storage and Serving

• Khatte Amme Ke Chole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and adjust the consistency by adding water if needed.
• Serve the chole with steamed rice, jeera rice, or any Indian bread like roti, naan, or paratha.