Ingredients
1 ½ cups chickpeas (kabuli chane), soaked overnight, boiled with teabags
1 tablespoon ghee
2 medium onions, chopped
1 tablespoon ginger-garlic paste
Salt to taste
1 cup tomato puree
1 tablespoon Punjabi chole masala
Whole wheat flour dough as required
Oil for deep-frying
- Green chutney to serve
Directions
- Heat ghee in a non-stick pan. Add onions and sauté on medium heat till onions turn golden brown.
- Add ginger-garlic paste and sauté till fragrant. Add tomato puree, mix well and sauté for 3-4 minutes till oil separates. Add salt and mix well.
- Add chole masala, mix well and sauté for 2-3 minutes.
- Add boiled chickpeas with cooking liquor and mix well. Cook on medium heat for 2-3 minutes.
- Divide the dough into equal portions, apply little ghee on worktop, apply ghee on each portion and roll out into thin discs. Cut out medium round discs with a cookie cutter
- Mash the chole slightly and cook till the mixture dries up. Transfer into a plate and set aside to cool.
- Place a little pindi chole in the centre of each disc. Apply water on edges, fold into half and seal the edges and shape into gujiyas by slightly pinching the sealed edges and folding inwards.
- Heat sufficient oil in a kadai on medium heat, slide in gujiyas, a few at a time, and deep-fry till golden brown. Drain on absorbent paper.
- Transfer into a serving basket lined with butter paper and serve hot with green chutney.