Chole Pattice

17 Jun

So after watching an episode on Food Food Mom and me decided to try Chole Pattice. This one was almost completely done by Mom; I was there most of the time though so I do know how it was made and what was good or bad in it 🙂

1) Soak Kabuli Chana for 4-5 hours and then wash and cook it for 15-20 minutes in a pressure cooker.

2) See if it is soft enough to mash up using some small steel utensil or even by hand. Keep in mind that you want the Chole to not be whole but soft enough to mould into any shape you want. If it’s still not soft enough you can put it into a mixi and grind it a little to break it up. Then mash it up into a paste.

3) Cut a few onions into very small pieces and add them to the Chole.

4) Add salt, chill powder, turmeric, garam masala and a little lime juice if you want to the mix and mix all of that together. The end result should be dough which you can then shape as you want.

5) Heat a griddle(Tawa) and put a little oil on it and spread it evenly. Make evenly sized pieces of the dough in whatever shape you want and roast/shallow fry it on the Tawa.

6) Do this until both sides turn Golden Brown. Server with chilly sauce or Chutney.

This tasted okay…not great but it’s worth a try just to see how you like it. If you don’t like this too much you can add whatever vegetables you want to it. Only make sure that that vegetables are already cooked before you put it on the Tawa.


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