Chhola-Pattice

                                

We all love chaat and there is no denying in it. While we are the patrons of our favourite street-chaat vendors there is nothing that can beat the hygienic taste of a home-made chaat. Chhola Pattice is that awesome chaat delicacy that can be made easily at home and allows you to devour into the every bit of it.

Preparation Time: 30 mins

Cooking Time: 40 mins

Course: Snacks/ Chaat

Author: Shruti Mendulkar

Ingredients for chhola:

2 cups of soaked and boiled chickpea/chhola
1 medium size onion
7-8 cloves of garlic
1 ½ inch of ginger
3 green chillies
½ bunch of coriander
1 small size tomato
2 tbsp roasted khus-khus
1 tbsp garam masala
1 tbsp aamchur powder
2 tbsp chhola masala
1½  tbsp red chilli powder
½ tbsp turmeric powder
½ tbsp. mustard
1 medium bowl of oil
1 ½  tbsp of salt (according to the taste)
1 cup water

Ingredients for Pattice:

3 to 4 large-size boiled potatoes
2 slices of bread
1 bowl of bread crumbs
3 tbsp maida
½ bowl of water
2 tbsp ginger-garlic-coriander-green chilli paste
1 tbsp salt
Oil for deep frying

Ingredients for green chutney:

3-4 Green chillies
1 bunch of Coriander
1 tbsp grated coconut
5 to 6 kernels of roasted groundnut
½ tsp of hing
½ tsp of sugar
1 tsp of salt
water as per requirement

Ingredients for tamarind chutney: 

3 to 4 tamarinds
2 tbsp of jaggery
1 cup of water

Method for Pattice:

In a large bowl mash all the potatoes together into it add ginger-garlic-coriander-green chilli paste; mix well. Dab the bread with little water and crumble it into the potato mixture, add salt and mix all the ingredients well. Apply some oil on your palms and roil out small-round-disk size pattice.

Meanwhile keep oil for deep frying. In a flat bowl mix maida and water together; make sure no lumps are formed. Dip these pattice into this maida-water paste and roll it over the bed of bread crumbs and drop in the hot oil. Deep fry until it turns golden brown in colour, repeat the same process for other pattice.

Method for Chhola:

Once you soak chana overnight or for 7-8 hours, transfer them into a pressure cooker. Pour two cups of water into the cooker and let the chickpeas cook for next 20 to 30 minutes or till 7 to 8 whistles. If the chickpeas don’t turn out to be soft, allow them cook for next 10 minutes.

For The Gravy: Heat 1 tbsp oil in a pan and add onion, garlic, ginger, green chilli and khus-khus into it. Sauté for 5 minutes on low flame till becomes light brown in colour. Once cooled add coriander, garam masala and 5 tbsp of water into it; make a fine paste and keep aside.

In a pan add oil and mustard, once sputtered add the above freshly made paste. Sauté for next 2 minutes, then add red chilli powder, turmeric powder; and aamchur powder mix well. In to this mixture, now add finely chopped tomatoes and let it cook for another 2 minutes; once done with this add the boiled chickpeas into the pan and pour hot water over it, cover the lid for next 5 minutes. Now, add chhola masala and salt, give it a stir; garnish it with freshly chopped coriander.

Method for Green Chutney:

In a mixer pot add all the above ingredients together, till it forms a smooth paste. Add 3 tbsp of water in order to make chutney smooth in consistency.

Method for Tamarind Chutney:

Soak tamarind in 1 cup of hot water for 2 hour. Squeeze out the pulp and stain it to get a nice, smooth paste. In a pan add this paste with jaggery and together bring it to the boil. Cool it down.

 

In a large bowl, place the pattice and pour the spicy chhola gravy on it; drizzle the freshly made chutneys and garnish it with finely chopped coriander and  onion.