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GURU KRIPA STYLE CHOLE RECIPE / NO OIL CHOLE RECIPE

GURU KRIPA STYLE CHOLE RECIPE / NO OIL CHOLE RECIPE /ZERO OIL CHOLE RECIPE /HEALTHY OIL FREE CHOLE RECIPE /SINDHI STYLE CHOLE

The aroma of the freshly made samosa is unmissable as you pass by this fairly big eatery near Sion circle (closer to SIES College)…Guru Kripa located Near SIES College, Sion West.
This outlet is well known for its Chole Samosa. The savoury delicacy is served with gravy made of chickpea and tamarind. 

It is popular among students for snacks.. Popular Dishes – Parantha Thali, Pattice Chole, Chola Samosa, Tikki Pav, Samosa Ragda, Ragda Puri

INGREDIENTS

  • 1 1/2 cup –  Kabuli Chana 
  • 2  – potato boiled ,peeled and mashed roughly
  • 1 cup – fresh coriander leaves… 
  • 2 or 3 –  green chillies 
  • 2 tsp – jeera 
  • 1/2 tsp – Ajwain 
  • 1/4  tsp – haldi 
  • 1  tsp – garam masala
  • 1/2 tsp – Chaat masala
  • 1 tsp – pomegranate seeds powder [ optional ]
  • 1 tsp – amchur powder 
  • 1 tsp – black pepper powder 
  • Small Marble size  tamarind soaked in ½  cup of hot water and extract pulp
  • Jaggery – 1 or 11/2 tbsp
  • Salt to taste 

PREPARATION

Soak the Chana overnight. 

Dry roast the jeera and ajwain for few secs.Off the flame and add the masala pwdrs and give a mix .Allow to cool .Transfer to a miixie jar and grind into fine pwdr .

Add green chiili and coriander leaves + jaggery and grind into fine paste by adding 1/4 cup water.

METHOD

Wash the soaked chana and pressure cook with salt upto first whistle on medium flame . Now lower the flame and cook upto 12 – 15 mins.

Note – here you can also pressure cook the peeled potato together as shown in video .

Let the pressure release.

Open the cooker and add the ground paste + mashed aloo + tamarind pulp and give a nice mix.

Add hot water as needed to adjust the consistency . The chole gravy thickens on cooling because of the mashed potato .

Bring to a boil .

Simmer on low flame for 4 to 5  mins and off the flame .

SERVING

Goes well with bhatura / Poori /Samosa /Chana aloo pattice .Serve sweet tamarind chutney with it .

  1. BAHTURA – Bhatura recipe OR Bhatura recipe without yeast
  2. POORI – Poori
  3. SAMOSA – Punjabi samosa recipe
  4. CHANA DAL PATTICE – SINDHI STYLE CHANA DAL PATTIES
  5. AMCHUR CHUTNEY – Instant amchur ki chutney [ I served with this chutney it was yum ]

Also goes well with Imli pyaz ki chutney

KACCHI PYAZ IMLI KI CHUTNEY  – this is an instant chutney which cannot be stored .

Recipe courtesy – Sushma

INGREDIENTS

  • Onions finely diced – 1 big
  • Tamarind pulp –  1 cup
  • Jaggery  powder  – 2 tbsp
  • Black salt (kala namak) – ½  tsp
  • Cumin seeds roasted and crushed –  1 tsp
  • Red chilli powder  – 1 tsp
  • Green chillies finely chopped  – 1
  • Salt to taste

METHOD

Soak a lemon sized tamarind ball in 1 cup hot water for 15 mins and extract the juice .

Adjust water as needed .It should be watery and not thick .

Take all ingredients together in a bowl and mix well.

Adjust water as needed .

Keep aside for few hours before serving .

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