Details
1.Soak 100 g of chhole (chickpeas) in enough water overnight. Pressure-cook them in the morning to make them soft. Separately heat 3 table spoons of oil and sauté 2 finely chopped onions till they turn golden brown.
2.Add 1 tea spoon red chilli powder, 1 tea spoon coriander powder and 1 to a.5 table spoons of Vasant Chhole Chana Masala.
3.Let it cook for 3 min on low flame and then add tomato paste or chopped tomatoes, ginger, green chillies and salt to taste.
4.Add the boiled 100 g f chhole to this mixture and let it boil for 5 min. Serve with hot rotis or bhaturas.
