Aloo Chholey
Equipment
- Pressure cooker
- Pan
- Bowl
Ingredients
- 200 g Chickpeas (Garbanzo beans) (1 cup) dried, soaked overnight
- 500 g Potatoes (3 medium), unpeeled
- 1 teaspoon Amchoor
- 1 teaspoon Cumin ground
- 2 teaspoons Coriander ground
- 1 teaspoon Rock salt
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Lemon juice
- Salt
Instructions
- Drain the chickpeas and cook them in a pressure cooker with 500ml / 18fl oz (2 1/4 cups) water for about 10 minutes. Alternatively, put the chickpeas in a pan with the water and cook for about 2 hours, or until soft. Drain and set aside.
- Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft, then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and cut into dice.
- Put the chickpeas, potatoes, and all the remaining ingredients in a bowl, then season with salt and mix together.
Video
Nutrition
Serving: 4gSodium: 612mgCalcium: 122mgVitamin C: 26mgVitamin A: 244IUSugar: 1gFiber: 5gPotassium: 945mgCalories: 283kcalSaturated Fat: 1gFat: 3gProtein: 11gCarbohydrates: 54gIron: 4mg
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