Now make spicy chickpeas without garlic-onion, note secret recipe:

News India Live, Digital Desk: Many times, people do not consume garlic and onion due to religious reasons or personal choice. In such a situation, when it comes to making chickpeas, many people wonder how the market taste will come without their hips. But don’t panic! There is a recipe of such a wonderful and spicy chickpeas, which you can make without garlic-onion, and its taste will be so spectacular that no one will be able to identify that there is no garlic-onion in it. This recipe is perfect during the fast or also on festivals.

Ingredients:

• Chickpeas (white gram) – 1 cup (soak overnight or 6-8 hours and boil)
• Tomatoes – 3-4 medium sized (finely grind or grate it)
• Ginger paste – 1 tbsp
• Green Chilli – 2-3 (finely chopped or paste)
• Fast leaves – 1
• Cinnamon – 1 inch piece
• Green Cardamom – 2-3
• Clove – 3-4
• Shahi cumin – 1/2 teaspoon
• Asafoetida – 1/4 teaspoon
• Coriander powder – 2 teaspoons
• Red chili powder – 1 teaspoon (as per taste)
• Turmeric Powder – 1/2 teaspoon
• Chole Masala – 2-3 tbsp (of good quality)
• Amchur powder – 1/2 teaspoon
• Garam Masala – 1/2 teaspoon
• Green coriander – for garnish
• Oil – 2-3 tbsp
• Salt – as per taste

Special Tips:

• Tea Leaf/Amla: While boiling the springs, add tea leaf (black tea) or dry amla in a small bundle. This will make the color of the springs black and the test will be exactly like a dhaba. Later remove this bundle.
• Ginger-green chili paste: Grinding it coarsely brings taste and fragrance and glowing.

Method of preparation:

1. Boil chickpeas: First of all, add enough water, salt, and tea leaf or amla bundle (if used) and boil till they are soft. Keep in mind that the chickpeas become well softened.
2. Prepare the masala: Heat oil in a pan or pan. Add royal cumin, bay leaves, cinnamon, green cardamom and cloves and fry for a few seconds.
3. Tomato and Ginger-Chilli: Now add asafetida, ginger paste and green chili and fry it lightly.
4. Immediately add tomato puree or grated tomato. Fry it until the oil starts separating from the spices.
5. Dried spices: Add coriander powder, red chili powder and turmeric powder and mix well. Fry the spices on low flame until the fragrance starts coming from them and the oil does not leave the shore.
6. Chole and Gravy: Add boiled chickpeas (including water) to the spices. Now add chickpeas, mango powder and salt as per taste. Mix well and let it cook on low flame for 10-15 minutes, so that the spices mix well inside the spices.
7. Last twist: Finally add garam masala and a little finely chopped coriander and mix. If you find gravy more thick then you can add a little hot water.

Method of serving:
Serve hot spicy chickpeas with bhature, puri, kulcha, rice or roti. Garnish finely chopped green coriander and a lemon piece. This will increase the glory of your dining table without garlic-onion and not everyone will get tired of praising you!