Sour chick peas (Khatte chhole) from Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

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Notes about this recipe

  • clcorbi on December 04, 2016

    Made for our dinner party for two vegan friends. These ended up being absolutely delicious, but I did make some alterations. I added a heaping tablespoon of tomato paste to the sautéed onions and let it darken before stirring in the tomato (I used one can diced tomatoes, rather than fresh). I used about half as much cumin as called for, and a bit less coriander. I also did not add the whole "sour" lemon juice/chile/raw onion mixture; I probably added half of it, to taste. I know the point of this dish is to have that characteristic puckery flavor (which Jaffrey describes beautifully), but I think we would have enjoyed it less if I had added the full amount of lemon juice. All in all, this was a fantastic dish, and worked perfectly for the dinner party because I cooked it ahead of time, and then simply reheated and added in the raw "sour" ingredients to taste at the last moment. I also want to note that freshly cooked chickpeas really made a difference here.

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