Tuesday, December 18, 2007

Chollia Aloo (Fresh Chickpeas and Potatoes)

Fresh Chickpeas(Kabuli Chana) or Hara Chollia / Green Garbanzo Beans is something I have only heard of and read in recipe books. Until I came to Delhi.

Last week as I went about the local market, I saw a packet of this and asked the vendor what it was, he said "Chollia" and a light went off in my head!

It's funny, but having seen only dried chickpeas all my life, I had to actually introduce the concept in my head of chana being something else before they were dried!I had never thought of them being fresh and like peas before.....

Nutrition wise though, they are as packed with phosphate, folates, folic acid,calcium, vitamin B and iron as their dried counterparts. They are low in fat, calories and sodium and high in dietary fibre. Read more here.

So, here I was the next morning, with the fresh green chickpeas in front of me, and not a clue about what to do - too little time in the morning to start a marathon search on the internet and the only recipe I had in my books,called for paneer. Which I didn't feel like having for lunch that day.

I figured I couldn't go wrong with potatoes, so that's what got cooked - Chollia Aloo....don't need to say much about this simple recipe, except that the green chickpeas tasted so much different from dried chickpeas and made the dish really delicious!

Chollia Aloo


Hara Chollia (Green Garbanzo beans/ Fresh Chickpeas) - 1 cup

Potatoes - 4-5 medium sized, boiled and peeled

Tomatoes - 3-4 medium chopped fine or pureed

Onions - 2 big finely chopped

Ginger garlic paste - 1 tsp

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin seeds - 1 tsp

Oil - 1 tbsp

Garam masala - 1/2 tsp

Chopped coriander - 1/4 cup

Salt to taste.

1. Dice boiled potatoes.

2. Heat oil in a kadai (wok) and add cumin seeds, when they change colour, add the onions and saute till golden.

3. Add ginger garlic paste and fry for 1 minute, then add the turmeric powder,chilli powder and coriander powder and fry for 2-3 minutes.

4. Add tomatoes and fry on a low flame for about 6-8 minutes, constantly stirring so that it doesn't stick to the bottom. Add half a tsp of oil if it still sticks. The mixture should come together and leave the sides of the pan and be almost brown in colour - but NOT burnt.

5. Now, add 1 cup of water, salt, the potatoes and the chollia and bring to a boil. Cover and simmer on low flame for about 3-4 minutes.
6. Check seasoning and gravy consistency, adding upto 1/2 cup water.
7. Add the garam masala. simmer 1 minute,then add the chopped coriander; remove from the flame and pour into serving dish.

8. Serve hot with rotis.


Sagari said...

freshhh chickpeas look beautifulllllll and yummy curry

Jayashree said...

Like you, I too haven't used green chick peas. It's only through blogs that I've come to know of them. Will be on the look out for it now.

Happy cook said...

I have never had fresh check pea.
Yhe curry looks so delicious and the colour is so tempting

Meera said...

Fresh chickpeas in the market!! Lucky, lucky you!!:-)
The recipe looks wonderful.

easycrafts said...

Even i got these in north india only..i used to add onions, chat masala, salt after cooking and have it hot during winters..missing them

david santos said...

Hi Miri

I wish you a good end of 2007 and a good year of 2008.


Lovely pictures and thankyou for sharing!