This version of Chole is spicy and tangy... and slightly dryish too.
It is fast to make, especially if you have the Chole boiled and stored beforehand.
I used a masala tea bag while cooking the Chole .... no .. I do not use any cooking soda / baking powder while boiling them .... and miraculously that distinct smell of boiled chole disappeared.
I served it with Aloo tikkis ... which I can make real fast these days ... thanks to my aloo mix.
Need : Kabuli chana/ chickpeas ( cooked in a pressure cooker with a little salt & drained of all water ), lots of chopped onions, chopped ginger, chopped garlic, chopped green chillies, dhania powder, amchur powder, red chilli powder, chana masala powder, a little oil, a little rice flour powder, salt and sugar to taste. How to : Heat a little oil in an open heavy bottomed pan. ( Do not use a kadhai ... the chole need to dry up fast).
Add the chopped onions, garlic, ginger and green chillies. Fry well.
Add the boiled chole and stir well. Add salt and sugar.
Add all the powder masalas and keep frying till dry.
Just before removing from flame add a little rice flour .... the flame should be high ... and keep stirring.
Remove and serve hot. Do not cover or keep for a long time ... else the crispiness won't last.