This is a 2 part dish. To make them happen parallely; cook chick peas and potatoes in a pressure cooker at the same time. Get the gravy stated on one side and prepare the base for the cutlets. When chole is cooking, start roasting the cutlets. Put them all together and serve.
2 cups White Chickpeas/Kabuli Channa
3 large Tomatoes / 1 can Diced Tomatoes/ Tomato Paste
2 - 3 Green Chilies
1 tsp Ginger - Garlic Paste
1 cup Half-Half or Fresh Curd
1 tsp Kasuri Methi
2 tsp Chole Masala
½ tsp Amchur/Dry Mango Powder
½ tsp Cumin-Coriander Powder
1 tsp Jeera
4 tsp Mixed nuts powder (from a previous blog in Podis/Powders)
Soak chick peas over night with a pinch of turmeric. Cook in a pressure cooker with salt till the chick peas are soft. Drain and keep aside.
Take 3 tsp of oil in a low bottom non-stick pan and add jeera. When it starts to sizzle, add very finely chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger garlic paste and fry for a few minutes.
Mix in chopped tomatoes/can of store bought tomato puree/diced or cut tomatoes (any thing is fine), amchur powder, chole masala, cumin- coriander powder, kasuri methi and salt. Cook the gravy in medium heat, for about 5-7 mins, stirring in between. Now add 2 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.
Mix in cooked chickpeas and water as required. Reduce the heat and let it simmer for about 8 - 10 minutes, stirring in between. Mix in half-half or beaten sour curd. Add more water if needed, taste for salt and adjust the seasonings.
3 Green Chilies
1 tsp Whole Dhania
½ tsp Red Chili Powder
½ tsp Cumin - Coriander Powder
¼ tsp Pepper Powder
4 Bread slices
4 tsp of Bread crumbs
Boil potatoes with salt. Peel and mash them well.
Add chopped onions, green chilies, grated ginger, coriander, red chili powder, cumin-coriander powder, pepper powder, whole dhania and salt.
Place bread slices under running tap water for 10 seconds and gently squeeze the excess water.
Squeezing it with fingers mix it in the potato base. Make small lemon size balls and place them on the palm and flatten it. Take dry bread crumbs in a flat plate and roll the flattened potato cutlet in them covering all the sides thoroughly.
Place the rolled cutlets on a hot pan, add oil and cook on medium flame till both sides are toasted nicely. A whole batch can be done at the same time.
Put then together and serve:
Place 4-6 cutlets on a plate. Place 1-2 ladles of Chole in the middle. Garnish with date-tamarind chutney, mint-coriander chutney & beaten yogurt/curd with chat masala. Top it off with chopped red onion, coriander and sev.
Serve when warm for a real treat!