Sindhi Chole pattice
For masala chana dal
Ingredients:
• Chana dal (soaked) 1/4th cup
• Water as required
• Turmeric powder 1/4th tsp
• Salt to taste
For mixing
• Salt to taste
• Green chillies 1-2 nos. (chopped)
• Fresh coriander
• Powdered spices:
1. Amchur powder 1 tsp
2. Red chilli powder 1 tbsp
3. Jeera powder 1 tsp
4. Coriander powder a pinch
5. Black salt a pinch
Methods:
• Add the soaked chana dal in a pressure cooker along with water, turmeric powder and salt to taste, make sure the water is 1 inch above the dal surface. Pressure cook for 1 whistle, depressurize the cooker before opening.
• Strain the dal and transfer in a mixing bowl, further add salt to taste, chopped green chillies, fresh coriander & powdered spices, mix well and keep aside to be used later in the pattice.
For aloo pattice
Ingredients:
• Boiled potatoes 5-6 medium size
• Poha ½ cup (soaked)
• Salt to taste
• Bread crumbs ½ cup
• Cornflour 2-3 tbsp
• Prepared Masala chana dal
• Ghee + oil for shallow frying
Methods:
• Grate the boiled potatoes, and transfer it in a big size mixing bowl, further add soaked poha, salt to taste, bread crumbs and cornflour, mix and combine well.
• Take a heart shape cookie cutter with 1 inch of height and grease it with oil, fill halfway with potato mixture, further add a small spoonful of masala chana dal in the centre and fill the remaining half with the potato mixture, press the mixture so it holds its shape. Remove the cutter carefully maintaining the heart shape, shape all the tikkis in the same way.
• Coat the tikkis with breadcrumbs and shallow fry them in hot oil or ghee on medium low flame from both the sides until crisp and golden brown. Keep the tikkis aside for later use.
For chole
Ingredients:
For green chutney
• Coriander leaves ½ cup
• Mint leaves 1/4th cup
• Green chillies 2-3 nos.
• Garlic 4-5 cloves
• Ginger 1 inch
• Jeera powder 1 tbsp
For chole
• Chick peas (chole) 1.5 cups (soaked)
• Bay leaf 1 no.
• Salt to taste
• Baking soda 1 tsp
• Water as required
• Ghee 1 tbsp + oil 1 tsp
• Jeera 1 tsp
• Turmeric powder 1/4th tsp
• Jeera powder 1 tbsp
• Jaggery/sugar 1 tbsp
• Tamarind pulp
• Salt to taste
• Garam masala a large pinch
• Boiled potatoes 4-5 medium size
• Fresh coriander (chopped) as required
Methods:
• Add all the ingredients of green chutney in a grinding jar and grind to a fine paste, keep the chutney aside to be used later in the making of chole.
• Add soaked chick pea (chole) in a pressure cooker, along with, bay leaf, salt to taste & baking soda, add water 1 inch above and pressure cook for 2 whistle or until the chick peas are cooked.
• Let the cooker depressurize to open the lid. Check whether the chickpeas are cooked, if not, pressure cook for 1-2 whistle accordingly.
• Drain the chick pea, but make sure to reserve the chickpea water to be used later in the making of chole.
• Set a wok on medium heat, add ghee + oil and jeera, allow the jeera to splutter, then add the green chutney, turmeric powder & jeera powder, cook for 4-5 minutes on medium flame.
• Now add the cooked chole and mix well, cook for 2-3 minutes on high flame. add the reserved chickpea water as required to keep the chole a little gravy consistency.
• Further add jaggery/sugar, tamarind pulp, salt to taste and garam masala, cook the chole along with powdered spices for about 10-15 minutes on medium low flame.
• Now, crush the boiled potatoes with hands and directly add in the chole, mix and cook for 10 minutes.
• Check for the seasoning and add salt accordingly, adjust the consistency of the gravy by adding reserved chickpea water, make sure the gravy is semi thick, finish by adding few freshly chopped coriander leaves.
• As all the component are ready it’s time to assemble and serve.
Assembly
Ingredients:
• Fried aloo pattice
• Chole
• Khatti meethi chutney
• Teekhi hari mirch ki chutney
• Pickled onions
Methods:
• Place the aloo pattice in a serving plate, pour some chole over the pattice or you can also serve the chole separately, pour the chutneys over it either serve them separately, along with some pickled onions. Serve immediately.

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