Cholia aur Aloo Ki Sabji
Sitting here in Bangalore far away from Delhi I find myself often dreaming about Delhi winters. Of sarsoon ka saag and makki ki roti, of gajar ka halwa, of moongfali, of gajak and of Cholia.
Cholia is essentially fresh Garbanzo beans aka chick peas aka white channa. Every winter in Delhi, we would have hawkers come in with carts full of these and once bought the whole family with sit on the terrace in sun and peel those. Some would go in bowl that mum kept but a lot would go directly in our mouths and in the end there would be a healthy argument on who eat the most least and who was a good girl.
Since I have moved to Bangalore, every year I try and recreate those winter foods as much as I can. I know there isn't much winter here but atleast the foods can be had. The other day we were driving by and I suddenly saw a cart full of cholia on the road, it took me back in time and I suddenly steered the car to the side of the road. N and O were both shocked at my excitement at seeing the cart, with the fear of getting abandoned by the family I calmed down and bought not one, not two but THREE kgs of cholia. I came back home a happy girl that evening. When I posted the picture of it in instagram (are you following me yet?) a lot of people ask me what do I make out of this. So starting today I will be doing a series of posts using Cholia in traditional Punjabi (more like made by my mom) recipes and here is the first one... Cholia aur Aloo ki sabji. This one is a cousin of the famous Punjabi aloo mutter only its much more delightful. Has a deeper character and taste.
- Heat oil in a pressure and add hing, roast till one minute and add jeera seeds. Roast till they turn golden brown.
- Add the grated onions to it and fry till deep brown in color, constantly stirring.
- At this stage add the ginger garlic paste and tomato puree. Fry till the oil starts to leave the side.
- At this stage add all the dry masalas apart from garam masala, fry further for one minute.
- Add the potatoes and cholia at this stage and fry for 2-3 minutes till they are coated in masalas.
- Add enough water to just cover the cholia and aloo. Close the pressure cooker. After the first whistle, lower the gas and cook for 5-6 minutes.
- Switch off the gas and let the pressure release on its own before opening the pressure cooker.
- Add the garam masala and mix. Serve hot with phulkas.