I usually make chole and puri for breakfast, not frequently though. I rarely have puris because of the oil content in them. Chole is a recipe that is made with Kabuli Chana (tella pedda senagalu) also called as Chickpea or Garbanzo beans in America. It is a good source of protein as long as it is not mashed or pureed. Hummus which is pureed chickpeas is considered to be starch. Amazing right, ya I was also surprised at the first time, and later on took tare not to make the chickpeas too mushy or puree it as I wanted to have it as protein. Here is the recipe:
1 1/2 cans Chickpeas/Garbanzo beans (tella senagalu) (You get kidney beans and chickpeas in cans. You can find it in any local groceries stores)
1/2 tsp Cardamom powder (Elaichi podi)
1/4 tsp Cinnamon powder (Dalchana chakka podi)
1/4 tsp Clove powder (Lavangam podi)
1/2 tsp Coriander, cumin powder (dhania, jeera podi)
a pinch of Black pepper powder (miriyala podi)
1/4 tsp Red chilli powder
a pinch turmeric powder (pasupu)
2 Serrano peppers chopped (or green chillies)
1 medium onion chopped
1 big potato boiled and cut into cubes ( I pricked on it with fork and set in microwave for 5 min.)
1 medium tomato
1 tbsp coriander leaves chopped
salt as per taste
2 tbsp oil
1. In a pan heat oil and add onion and saute till it is translucent. Add all the dry powders saute for a minute.
2. Add the chickpeas, salt, tomato, potato, some water and cook covered for 10 minutes.
3. Remove from heat and let it cool for 5 minutes. Squeeze one lime, garnish with chopped coriander leaves and serve with puri/naan or any pulav. I served it with some Naan and Tomato Pulav.
This is my third entry to RCI - Punjabi Cuisine hosted by Ruchi of As Dear As Salt.