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Canapes with Chole Recipe by Sanjeev Kapoor

Canapes with Chole Recipe by Sanjeev Kapoor  
   
 

Here you will find how to make Canapes with Chole Recipe by Sanjeev Kapoor. Please give us your feedback or review about the recipe and whether you or your guests liked this recipe or not.

Traditional chole served in canapes.

 
Rating
15 mins preparation time 10 hours
 
 
     
 
Ingredients for Canapes with Chole Recipe by Sanjeev Kapoor
Following are the ingredients to make Canapes with Chole Recipe by Sanjeev Kapoor
.

Canape Cases
16
Yogurt, whisked
1 1/2 cups
Red chilli powder
1 teaspoons
Roasted cumin powder
2 teaspoons
Chaat masala
2 teaspoons
Green chutney
1/4 cup
Chole
Chickpeas (kabuli chana)
1 cup
Salt
to taste
Tea leaves
2 teaspoons
Ghee
2 tablespoons
Onions, chopped
2 medium
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Chole masala
4 tablespoons
Fresh tomato puree
3/4 cup
Fresh coriander leaves, chopped
4 tablespoons


Ingredients may vary according to the number of guests you are preparing for and their personal tastes and habits like less salt or spices.
Method of Cooking Canapes with Chole Recipe by Sanjeev Kapoor
Following is the method to make Canapes with Chole Recipe by Sanjeev Kapoor.
 
Special Tip
 

Take the chickpeas with three cups of water and salt in a pressure cooker. Tie up the tea leaves in a piece of muslin cloth and lower it into the pressure cooker. Close the lid and pressure cook till five to six whistles or till the chickpeas are soft. Drain and set aside. Reserve one fourth cup of stock for cooking. To make chole, heat two tablespoons of ghee in a kadai, add onions and sauté on low heat till light golden. Add ginger paste and garlic paste and sauté for half a minute. Add three tablespoons of chole masala, continue to sauté for another minute, add tomato puree and cook on low heat for two to three minutes. Add the boiled chickpeas along with the reserved stock and simmer for five minutes or till all the water is absorbed and ghee surfaces on top. Sprinkle the remaining chole masala and coriander leaves, stir and cover immediately. Remove from heat and keep warm. Place canapés on individual serving plates, fill each with two to three tablespoons of prepared chole. Pour some whisked yogurt over it, sprinkle a little red chilli powder, roasted cumin powder and chaat masala. Finally drizzle a little green chutney on each and serve immediately.
 

 
 
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