In Gujrati
  • 250 gm Chick peas(Kaabuli Chana)
  • 2 cloves, 2 cinnamon, 3 cardamom all crushed.
  • Salt to taste, turmeric, red chilly powder.
  • 2 or 3 pinch soda.
  • Soak chick peas in water for about 8 to 10 hrs.Wash them twice or thrice properly.
  • Put water in it as much as it drowns.Put soda in it and keep it to boil in a pressure pan.
  • Take oil in a pan and heat it.
  • Put cumin seed (jira), pinch of asafoetida(Hing). Then put chick peas in it.
  • Add all masalas, salt as per need.
  • Put some water if required.
  • Keep it on gas till masalas & chhole gets mixed up well.
  • Your jain chole is ready.
  • Tomato pulp can added to it. (It is optional, can be avoided during Paryushan).
  • At the time of keeping chana in cooker, you can put teabag inside vessel. It gives dark colour to chhole.
  • You can add 1 t.sp. of dry mango powder (amchur) to give little sour taste to it.
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