Jain Chhole
Hello everyone! Welcome to my kitchen. If you're looking
for a delectable and Jain-friendly recipe to tantalise your taste buds, look no
further! Jain Chhole/Chhole without onion garlic, a classic North Indian dish
made with chickpeas, is here to satisfy your cravings. This recipe preserves
the Jain principles by avoiding onions, garlic, and root vegetables, while
delivering an explosion of flavours. Indulge in the delightful Jain Chhole with
its rich blend of spices and the wholesomeness of chickpeas. This dish is a
perfect representation of Jain cuisine that's both flavourful and respectful of
dietary restrictions. Serve it up to your loved ones and watch them savoir every
bite. Let's dive into creating this culinary masterpiece step by step. Enjoy
cooking/eating/serving Chhole without onion and garlic. Happy cooking and even
happier eating!
Ingredients to make Jain Chhole:
For Boiling Chickpeas:
1 cup dried chickpeas (soaked overnight)
2 teaspoon tea powder
For Jain Chhole Masala:
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 teaspoon ginger paste
1 teaspoon green chili paste
1/2 cup tomato puree
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon Kashmiri red chili powder
1/2 teaspoon Chana masala
Salt to taste
For Garnishing:
Freshly chopped coriander leaves
Instructions to make Jain Chhole:
Wash and soak chhole in hot water for minimum 5 to 6
hours. Overnight soaking is preferable.
Drain the soaked chickpeas and rinse them thoroughly.
Boil tea powder in water and strain it in pressure cooker to give perfect
chhole colour. This process will avoid the tea-potli process.
In a pressure cooker add the soaked chickpeas, baking soda, salt and enough
water to cover the chickpeas.
Pressure cook the chickpeas until they are soft and cooked through. It usually
takes about 4-5 whistles on medium heat.
Once done, let the pressure release naturally. Drain the chickpeas and set them
aside.
Heat oil or ghee in a deep pan or kadai over medium heat. Add cumin seeds and
let them splutter. Stir in ginger paste and green chili paste. Sauté for a
minute until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate from the
mixture.
Lower the heat and add turmeric powder, coriander powder, cumin powder, red
chili powder and salt. Cook the masala for a few minutes, stirring to prevent
burning.
Pour in a little water to prevent the masala from sticking to the pan. Cook
until the masala turns aromatic and well-cooked.
Add the boiled chickpeas to the masala and mix well, allowing the flavours to
infuse. Adjust the consistency with water as needed.
Let the chhole simmer on low heat for about 15-20 minutes, allowing the
chickpeas to absorb the flavours of the masala.
Sprinkle chhole masala over the chhole and give it a final stir.
Remove from heat and transfer to a serving bowl. Garnish with chopped cilantro
leaves and serve hot with steamed rice, roti, or puri.
Squeeze a fresh lemon wedge over the chhole before eating for an extra burst of
tangy flavour. This is totally optional, as we added tomato puree to it.
