And that's Minty Chole for you!! Trust me one they are super easy to make, secondly they arn't oily and spicy like our typical Pindi Chole so that saves you from cooking time plus saving the nutrition content of the food too.
When I am thinking on recipes, my primary focus is how to inculcate methodology which can bring best of the food , sometimes a new flavour but without the loss of nutrition or atleast as much as I can save it. Remember we arn't living in a perfect world and the raw material itself isn't 100% full of nutrition, so saving whatever best you can is the only way I look at my food.
Here I have played with yoghurt and jaggery together to make the combination give me a nice kick which I relish this Minty Chole with my Tandoori Roti or even simple chapatis. Try this simple recipe to give you favorite Chole a complete makeover.
- Boiled Chickpeas: 1 cup
- Onion: 1 chopped
- Tomato: 1 chopped
- Green chilli : 1 chopped
- Ginger paste: 1 tsp
- Garlic paste: 1 tsp
- Yoghurt: 1 cup
- Cumin powder: 1tsp
- Salt: as per taste
- Red chilli powder: 1/4 tsp
- Mint leaves: 1/2 cup
- Cumin seeds: 1 tsp
- Jaggery powder: 1 tbsp
- Oil: 1/2 tsp
- Garam masala: 1 tsp
- Lemon juice: 1 tsp
- Add cumin powder, salt, jaggery powder, 2 tbsp chopped mint leaves, ginger and garlic paste in yoghurt and mix well.
- Add boiled chickpeas in the yoghurt mixture and let it marinate for 30 mins.
- Now heat oil in a pan and crackle cumin seeds and 2 tbsp chopped onions.
- Add the chickpeas mixture and let it cook on slow flame covered.
- Keep mixing so yoghurt doesn't curdle.
- Add garam masala and rest of the chopped mint leaves, put off the flame and cover the lid.
- Open the lid after 10 mins only after chickpeas have absorb the minty aroma.
- Serve with chopped onions, tomato and a dash of lemon juice.