Halwai Style Chole | Aloo Chole Recipe

What is Halwai Style Aloo Chole?

Aloo chole is flavourful preparation of chickpeas (chole). It has been pepped up with lots of whole spices, it has the kick of dry pomegranate seeds, the sharpness of ginger and garlic … basically it is loaded with spiciness, tanginess, hotness etc. Do try the aloo chole recipe as it is

Halwai Style Recipe
Delicous chole recipe

Let’s tak about the ingredients for Aloo Chole Recipe

As already mentioned this aloo chole recipe calls for lots of spices alongwith chana masala powder. Aloo chole recipe is prepared in an onion tomato based gravy and the same is flavoured with ginger and garlic. Apart from that some powdered spices and kasuri methi are added. Cumin seeds and fenugreek leave have been dry roasted before adding, this not only enhances the flavour ut also darkens the colour of the dish. Indian goseberry i.e. awla is added while cooking chole to get a dark color. Peeled potato is boiled alongwith chole and thereafter mashed and added to the gravy.

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How To Make Aloo Chole

1. Wash 1 cup chickpeas. Add 1 tsp ghee.

2. Rub ghee on chickpeas. This shall ensure that the skin of chickpeas remains intact.

3. Add enough water.

4. Soak chickpeas for 8-10 hours.

5. After 8-10 hours, discard the water. Add chickpeas to a pressure cooker.

6. In muslin cloth, tie 1-2 dried Indian gooseberry (sookha aawla).

7. Add this to chickpeas.

8. Add 1 tea bag.

9. Add salt to taste.

10. Add 2 cups of water.

11. Add 1 peeled potato.

12. Add 1 black cardamom and 1 cinnamon stick.

13. Pressure cook chickpeas for 10 minutes/8-10 whistles, till they become soft.

14. The skin will remain intact.

15. Take out the potato.

16. Crush it slightly.

17. Dry roast 1 tsp cumin seeds (jeera).

18. Dry roast 1 tbsp fenugreek leaves (kasuri methi).

19. Crush them and keep aside.

20. Heat 2 tbsp oil.

21. Slightly crush the remaining whole spices i.e. 1 black cardamom, 2 green cardamoms, 3 cloves, 6 black peppercorns and 1″ stick of cinnamon.

22. Add the crushed whole spices to the oil. Cook till aromatic.

23. Add 1 bay leaf. Add 1/2 cup chopped onions.

24. Cook until nice brown.

25. Add 1 cup pureed tomatoes.

26. Cook till oil oozes.

27. Add a pinch of turmeric powder.

28. Add 1 tsp red chili powder.

29. Add 2 tsp coriander powder. Cook the powdered spices for 1 minute.

30. Add 1/2 tsp grated ginger.

31. Add 1/2 tsp grated garlic. Cook for 1 minute or till the raw smell goes.

32. Add the crushed potato.

33. Add the boiled chickpeas.

34. Add 1 tsp pomegranate powder.

35.Add the dry roasted and crushed cumin seeds and fenugreek leaves.

36. Add salt to taste. (Remember we have added salt to the chickpeas while boiling them).

37. Add 1/2 tbsp chana masala powder. Cook everything well for 5-7 minutes.

38. Mash some boiled chickpeas and add to the gravy.

39. Add water as required.

40. Garnish with a handful of chopped coriander.

41. Garnish with a handful of chopped coriander.

42. Bon appétit: Serve aloo chole with poori of your choice.

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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