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vegetarian samosas

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Posted by admin | Posted in vegetarian | Posted on 16-04-2009

Tags: food, indian, recipe, recipes, vegetarian, vegetarian samosas recipe

vegetarian samosas

Kitchen Cholley

Chickpeas not sound too exciting, right? Maybe you've never tried, for surely there is something attractive in this legume staple when cooked well. With chickpeas, onions, tomatoes, spices and glorious, Cholley is one of the simplest dishes of North Indian cooking, you do not be disappointed by its taste.

Cholley, sometimes referred to as chickpeas, Chana or Channa, is a popular and versatile dish usually cooked in the northern India and the region of Punjab. Often you will find that served for breakfast with parathas, but not limited to the first meal of the day, still the favorite at dinners, lunches picnics, weddings and so on. Cholley works well with a variety of accompaniments, such as samosas, Puri, roti, naan, rice and bhatura.

Ingredients

1 tablespoon oil;
1 clove garlic;
1 teaspoon coriander seeds;
1 onion, sliced;
2 tomatoes, chopped (medium size);
1 tbsp Chana masala (spices, chickpeas);
fresh cilantro (as an ornament);
500 ml of water for cooking;
500 ml of water to soak the beans overnight;
250gm beans, and
salt (to taste).

To prepare the dish Cholley, then start washing the beans soak overnight in water, allowing them to mitigate to some extent. Once within 12 hours, drain the water and place the chickpeas in a pressure cooker or large pot. Add fresh water and salt, then cook until the chickpeas are tender.

Then heat the oil in a heavy based frying pan. Add the coriander seeds, cook briefly until they crackle. Quickly add onions, reduce heat to medium and cook until onion is translucent. Add Chana masala, tomato and salt and cook for another minute before adding the cooked chickpeas. Now you can reduce heat, and allow the Cholley simmer for about 15 minutes. You will want to check that the sauce has thickened before removing from the heat. Once done, place the Cholley in a serving bowl, add the cilantro and serve garnished with samosas, rice or bread.

Laliey trained as a chef in India before moving to Australia to study. You can find more of Laliey’s recipes, along with cooking demonstrations and tips, online at Laliey’s Cooking With Gusto! Ezine (http://cooking.with.g.us.to).

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