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: 4gCalories: 283kcalCarbohydrates: 54gProtein: 11gFat: 3gSaturated Fat: 1gSodium: 612mgPotassium: 945mgFiber: 5gSugar: 1gVitamin A: 244IUVitamin C: 26mgCalcium: 122mgIron: 4mg
Tried this recipe?Let us know how it was!