1 cup dry white chickpeas, shock them overnight
salt to taste
3 inches of one sweet potato, peeled (the ones with purple skin)
1 1/2 tablespoons corn oil or canola oil
1 dry red chili pepper
10 pieces of fenugreek seed
1/4 teaspoon ajwain seed
4 curry leaves
1 medium-sized onion, chopped very fine (optional)
1 1/2 cups water
juice from 1/2 a fresh lemon
1 teaspoon red Kashmiri chili powder
1/2 teaspoon turmeric
1 teaspoon crushed cumin seed
1/4 teaspoon garam masala
coriander leaves, some cut into small pieces, some for garnish
- Wash the shocked chickpeas with clean water. Cook with sweet potatoes in a pressure cooker with a little salt for three whistles. Turn off the stove and let it cool for 15 minutes before opening the cooker.
- Take the sweet potatoes out and mash them until they are very fine. Put a pan over medium-low heat and heat the oil. Then add the red chili pepper, fenugreek seeds, ajwain seeds, curry leaves and onions (onions optional). Fry them until they are all golden brown.
- Add in the mashed sweet potatoes and mix well. Let cook for 2 minutes and then put in the water. Let it boil and then add the cooked chickpeas. Along with the chickpeas, add the lemon juice, Kashmiri chili powder, turmeric, and crushed cumin seeds. Let cook for 2 minutes.
- Then, add the garam masala and finely chopped coriander. Mix well and turn the stove off. Leave the chole on the stove for a few more minutes before taking it off.
- Garnish the chole with whole coriander leaves. Serve hot with gluten free roti or bread, or just by itself.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.