The Title yet again may sound confusing.How can a simple dish as Sukhe Cholle have a name "O'Papa " ke Sukhe Cholle.Well this anecdote again comes from my childhood.Growing up in Bhopal(state capital of an Indian State M.P.),there were very few restaraunts that we would go to,reason being my mom had a very sensitive palate and there were times she would get sick from eating if the food was not cooked properly or the oil was old.
Then came along a new restaraunt "O'Papa" ....ohhh the memories me and my brother have of the yummy food they had,and the good point was our Mom was never scared of eating there.That place is closed now for 15 + years but we still remember the Masala Dosa,Paper Dosa,Chow mein,Sizzlers and finally the pindi cholle or sukhe cholle(they were to die for).Thereafter whenever my sweet brother wanted Ma to make cholle he would say "O'Papa " wale(that means the ones that were made in O'Papa)
Chickpea /Kabuli Chana 1& 1/2 cup
Soda Bicarbonate 1 tsp
Tea Bag 1
Coriander(dhaniya) seeds 2 tblsp
Cumin(jeera) seeds 1 tblsp
Red Chilli powder 1 tsp
Amchur 2 tblsp
Garam Masala 2 tsp
Chana Maslala 2-3 tsp
Salt to Taste
Vegetable/Canola oil-1 tblsp
Onions -1 Cut into rings
Tomatoes-1 Cut ino rings
Green Chilli-2 Slit Lengthwise
1.Soak the Chickpeas(also known as Garbanzo beans) in 6 cups of water overnight.In the morning boil the chickpeas with soda bicarbonate and 1 teabag till they are soft and tender.
2.If you don't have tea bags but have tea leaves then boil the tea leaves in 6 cups of water and soak the Chickpeas in that water overnight.In the morning Boil the chickpeas with Soda Bicarbonate.
3.Heat a non stick frying pan and then keeping it on medium low heat saute Coriander seeds,Cumin seeds,Red Chilli powder and amchur.The spices will change in color and will emanate a fragrance.
4.Let the spices cool and then powder them in coffee grinder.
5.In a deep pan (wok or kadhai) heat the oil,then fry the Green Chilli in the oil and keep aside.In the same oil add the boiled chickpeas (just the chickpeas,not the water they were boiled in).Then add the powdered spices (made in step 4 above),Garam masala and Chana Masala.Cook on low heat.If the Chickpeas look very dry add a little water (the water you saved in which the chickpeas were boiled).The Spices should be just coated on the the chickpeas.
6.Serve with Onion rings,Tomato rings and fried green Chillies.
7.Serve with Naan,Roti or Paratha.
This recipe can be altered so that you can make it with absolutely no oil.It can also be served without the Onions so this is perfect recipe for a low fat(since there is no oil) and No Onion-No Garlic fare.
I am sharing this recipe with Nithu from Nithu's Kitchen for her event CWF-LB:Chickpeas and also with Kiran