Aloo Chholey

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Prep Time 10

Cook Time 2 20

Course Appetizers, Snacks

Cuisine Punjab

Servings

Calories 283 kcal

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

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