Chickpeas made in this way without adding a drop of oil, eaters will be left licking their fingers

Chole Recipe: On the day of the holiday, there is a lot of demand from the children and the women of the elder house that today the chickpeas from the market should be made, but often the women have this tension that after eating so much oil and masala, the health of the family members may not deteriorate. In such a situation, if people demand to make chickpeas in your house, then let us tell you how you can make spicy chickpeas without oil and impress your family members. So note down no oil chickpeas, you need the recipe to make it.

• 1 bowl Kabuli Chana (soaked overnight)
• 2 cups water
• 1 big size onion
• 2 medium sized tomatoes
• 1 tsp ginger garlic
• 2 green chilies finely chopped
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp asafoetida
• 1/2 tsp garam masala
• 1 tsp cumin
• 1/2 tsp sugar
• salt to taste
• 1 tsp lemon juice
• fresh coriander

Recipe

• To make no oil chickpeas, first soak chickpeas overnight or for 8-10 hours. Wash thoroughly with water three to four times in the morning. Then put chickpeas and water in the pressure cooker.
• Now tie the whole spices in a bundle along with the chickpeas in the pressure cooker and put them in it. Put ginger, garlic, onion, tomato, green chili, a pinch of salt and baking soda in it, cover the cooker and keep it on medium flame on the gas.
• Cook it for four to five whistles or until the chickpeas are cooked well. Turn off the gas and wait for the cooker to open.
• When all the pressure in the pressure cooker is released, open the cooker. Now take some water in a small pan. Add tea leaves and when the color of the tea leaves comes, filter it and put it in the cooker and put it on the gas.
• You will see that onion and tomato will mix well in the chickpeas and its taste will also start coming. At this time add chickpea masala and cook till the gravy thickens.
• When the chickpeas thicken well and aroma starts coming from it, add lemon or dried mango powder, add kasoori fenugreek and then turn off the flame. You can serve it with paratha, puri, bhatura or rice.

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