### TranslatedIngredients: 1-1/2 cups Kabuli Chana (White Chickpeas) - soaked overnight and boiled,1 Onion - thinly sliced,1 Tomato - thinly sliced,1 Cinnamon Stick (Dalchini),2 Cloves (Laung),1 inch Ginger - grated,1 teaspoon Ajwain (Carom seeds),1 teaspoons Coriander Powder (Dhania),1 teaspoon Red Chilli powder,1 teaspoon Garam masala powder,2 teaspoons Amchur (Dry Mango Powder),2 teaspoons Ghee,Salt - to taste,1 Onion - thinly sliced,1 Green Chilli - finely chopped ### PrepTimeInMins: 60 ### CookTimeInMins: 30 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making Khatte Chole Recipe, soak the white chickpea or kabuli chana overnight and in the morning boil it with enough water using a pressure cooker for 8 to 10 whistles - about 30 minutes and keep aside.Heat ghee in a large saucepan on medium heat, add ajwain, cinnamon stick and the cloves and let its aroma get released in the ghee.Add the slices onions and ginger and sauté until they are slightly soft. This will take around 3 to 4 minutes.Add sliced tomatoes, cook until the tomatoes turns mushy.Once the tomatoes have softened add the spice powders - red chilli powder, garam masala, coriander, and amchur, and cook until the ghee leaves the sides.Add the boiled kabuli chana, season with salt and let it simmer for 20 minutes until the Khatte Chole gets well coated with the masala. Once done, check the salt and spices and adjust to suit your taste.Serve the Khatte Chole Recipe along with Gehu Bajra Thepla or Bhatura Recipe along with the fresh onion salad and Masala Chaas Recipe for the weekend brunch.
