Balti Chhole

• soaked and boiled chhole
• garlic paste
•  crushed sabut lal mirch
• crushed sabut dhaniya
• chopped tomatoes and green chillies
• coriander leaves
• lemon juice
• garam masala
• kasoori methi
• ghee for frying
• salt to taste

Time for some cooking:

Sauté the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds.  

Add tomatoes, green chillies, one tsp of ginger and ¼ cup of hara dhaniya.

Then add the pre-cooked chhole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir.

Finally, serve garnish with remaining ginger and hara dhaniya.

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