Delicious Dhaba-Style Chickpeas Recipe for Home Cooking

Savor the Flavors of Dhaba-Style Chickpeas

The mere thought of chickpeas from a dhaba can make anyone's mouth water. If you're longing for those authentic dhaba flavors, you can recreate them in your kitchen with this easy recipe. Let’s dive into making dhaba-style chickpeas.

Servings: 2

Ingredients:

1 cup chickpeas
2 bay leaves
1 large cardamom
1-inch cinnamon stick
1 teaspoon tea leaves
Salt to taste
1/4 teaspoon baking soda
5-6 tablespoons oil or ghee
1 teaspoon cumin seeds
1 pinch asafoetida
1 medium onion paste
1 tablespoon ginger-garlic paste
2-3 green chilies
2 medium tomato purees
1/2 teaspoon turmeric powder
2 teaspoons coriander powder
1 teaspoon red chili powder
2 tablespoons chole masala
1/2 teaspoon dry mango powder
1/2 teaspoon garam masala
1 teaspoon kasuri methi
Small piece of ginger
1-2 green chilies
1/2 teaspoon Kashmiri red chili powder

Instructions:

Begin by rinsing the chickpeas that have been soaked overnight.

Place them in a pressure cooker along with water, salt, baking soda, bay leaves, black cardamom, cinnamon, and a bundle of tea leaves.

Seal the lid and cook on high heat until you hear one whistle, then lower the heat and continue for 5-6 whistles until the chickpeas are tender. Once done, turn off the heat and, after the steam has released, take out the whole spices and tea leaves.

In a pan, heat oil or ghee, add cumin seeds and asafoetida, allowing them to crackle.
Next, incorporate the onion paste and sauté until it turns golden brown. Add the ginger-garlic paste and green chilies, frying for an additional minute.
Stir in the tomato puree along with a pinch of salt, cooking until the oil separates. Then, mix in all the dry spices and any remaining salt, cooking on low for 2-3 minutes.

Add the boiled chickpeas to the gravy, lightly mashing some to thicken the mixture.
Stir in the crushed fenugreek leaves and garam masala, cover, and let it simmer on low heat for 10-15 minutes to allow the flavors to meld.

In the meantime, heat ghee in a small tadka pan. Add ginger slices and green chilies, sautéing lightly. Turn off the heat and quickly add Kashmiri red chili powder, mixing well. Drizzle this tempering over the hot chickpeas and garnish with finely chopped coriander leaves.
Your dhaba-style, spicy, and flavorful chickpeas are now ready to be enjoyed.

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