Minty Chole| How to make Minty Chole

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

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.

Minty Chole
Serves 2
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
465 calories
81 g
0 g
8 g
22 g
1 g
279 g
124 g
22 g
0 g
5 g
Nutrition Facts
Serving Size
279g
Servings
2
Amount Per Serving
Calories 465
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 124mg
5%
Total Carbohydrates 81g
27%
Dietary Fiber 21g
86%
Sugars 22g
Protein 22g
Vitamin A
38%
Vitamin C
125%
Calcium
19%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Boiled Chickpeas: 1 cup
  2. Onion: 1 chopped
  3. Tomato: 1 chopped
  4. Green chilli : 1 chopped
  5. Ginger paste: 1 tsp
  6. Garlic paste: 1 tsp
  7. Yoghurt: 1 cup
  8. Cumin powder: 1tsp
  9. Salt: as per taste
  10. Red chilli powder: 1/4 tsp
  11. Mint leaves: 1/2 cup
  12. Cumin seeds: 1 tsp
  13. Jaggery powder: 1 tbsp
  14. Oil: 1/2 tsp
  15. Garam masala: 1 tsp
  16. Lemon juice: 1 tsp
Instructions
  1. Add cumin powder, salt, jaggery powder, 2 tbsp chopped mint leaves, ginger and garlic paste in yoghurt and mix well.
  2. Add boiled chickpeas in the yoghurt mixture and let it marinate for 30 mins.
  3. Now heat oil in a pan and crackle cumin seeds and 2 tbsp chopped onions.
  4. Add the chickpeas mixture and let it cook on slow flame covered.
  5. Keep mixing so yoghurt doesn't curdle.
  6. Add garam masala and rest of the chopped mint leaves, put off the flame and cover the lid.
  7. Open the lid after 10 mins only after chickpeas have absorb the minty aroma.
  8. Serve with chopped onions, tomato and a dash of lemon juice.
beta
calories
465
fat
8g
protein
22g
carbs
81g
more
RecipeDabba https://recipedabba.com/

If you like it share with the world...Share on facebook
Facebook
0
Share on twitter
Twitter
Share on pinterest
Pinterest
0
Share on google
Google
Share on print
Print
Share on email
Email

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.