A vegetarian dish that my sister-in-law in Goa often serves as a side for special occasion. Dried chickpeas are soaked overnight, pressure cooked and then simmered in a spicy gravy, which is sweetened with the addition of jaggery. Mild and sweet in taste, enjoyed by children and can be eaten with rice, chapatis, bread, polles or sannas.
To go with the chole, I have prepared instant polles with rice flour, canned coconut milk, water and salt. Quick and easy requiring no soaking of the rice or fermenting of the batter. The consistency of the batter is thinner
than koyloyo. Using a greased non-stick pan heated at the right temperature ensures that the polle does not stick or burn. Covered with a lid, the top of the polle cooks with the steam. Thin, lacy crepes and ready in a minute. A perfect accompaniment to the spicy chole dish.
Chickpeas or garbanzo beans are rich in vitamins, minerals, protein and dietary fiber. They are low in fat and are good for controlling weight. Also, with a low glycemic index, they are ideal for diabetics. Helps reduce
bad cholesterol levels. For a healthy colon, consume foods that are rich in fibre like chickpeas.
To go with the chole, I have prepared instant polles with rice flour, canned coconut milk, water and salt. Quick and easy requiring no soaking of the rice or fermenting of the batter. The consistency of the batter is thinner
than koyloyo. Using a greased non-stick pan heated at the right temperature ensures that the polle does not stick or burn. Covered with a lid, the top of the polle cooks with the steam. Thin, lacy crepes and ready in a minute. A perfect accompaniment to the spicy chole dish.
Chickpeas or garbanzo beans are rich in vitamins, minerals, protein and dietary fiber. They are low in fat and are good for controlling weight. Also, with a low glycemic index, they are ideal for diabetics. Helps reduce
bad cholesterol levels. For a healthy colon, consume foods that are rich in fibre like chickpeas.
Chole (Goan Style)
(Serves 8)
Ingredients:
2 cups dried chickpeas (garbanzo beans)
2 large onions (chopped)
2 green chillies (slit)
1 sprig of curry leaves
3 potatoes (cut into small cubes)
1 cup tamarind water
75 grams Goa palm jaggery
a handful coriander leaves (chopped)
1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a paste with 1/2 cup water
5 red dried Kashmiri chillies
8 whole black peppercorns
4 cloves
1 cinnamon stick (2.5 inches)
2 green cardamoms
1 teaspoon cumin seeds
4 large cloves of garlic
1/2-inch piece of ginger
2 large tomatoes (chopped)
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with 6 cups of water and salt, around two whistles. Place hot cooker under a tap of running water and release steam, remove weight, open lid. Ensure that the chickpeas are cooked. Do not turn them to a mush.
On medium flame, heat a pan with oil, add curry leaves and brown onions. Stir in the ground paste and fry well. Rinse the blender jar with tamarind water, pour into the pan. Now add the chickpeas along with the liquid, jaggery, green chillies, potatoes, bouillon cube and salt.
Cover pan, simmer, cook on low flame until gravy thickens and potatoes are tender. Check for seasoning and garnish with coriander leaves.
Serve hot with rice, chapatis, bread or polles.
Note:
(Serves 8)
Ingredients:
2 cups dried chickpeas (garbanzo beans)
2 large onions (chopped)
2 green chillies (slit)
1 sprig of curry leaves
3 potatoes (cut into small cubes)
1 cup tamarind water
75 grams Goa palm jaggery
a handful coriander leaves (chopped)
1/2 a bouillon cube
2 tablespoons oil
salt
Grind to a paste with 1/2 cup water
5 red dried Kashmiri chillies
8 whole black peppercorns
4 cloves
1 cinnamon stick (2.5 inches)
2 green cardamoms
1 teaspoon cumin seeds
4 large cloves of garlic
1/2-inch piece of ginger
2 large tomatoes (chopped)
Method:
Soak the chickpeas overnight in water.
Next day, pressure cook chickpeas with 6 cups of water and salt, around two whistles. Place hot cooker under a tap of running water and release steam, remove weight, open lid. Ensure that the chickpeas are cooked. Do not turn them to a mush.
On medium flame, heat a pan with oil, add curry leaves and brown onions. Stir in the ground paste and fry well. Rinse the blender jar with tamarind water, pour into the pan. Now add the chickpeas along with the liquid, jaggery, green chillies, potatoes, bouillon cube and salt.
Cover pan, simmer, cook on low flame until gravy thickens and potatoes are tender. Check for seasoning and garnish with coriander leaves.
Serve hot with rice, chapatis, bread or polles.
Note:
- Adjust addition of jaggery, according to taste.
- Instead of pureeing the tomatoes separately, they were blended with the other spices.
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Instant Rice Polle (Crepe)
(Yields 12)
Ingredients:
400 ml canned coconut milk
1 cup rice flour
1 cup water
1/4 teaspoon salt
oil for greasing (just once)
Method:
In a bowl, add the coconut milk, sprinkle rice flour and mix in with a whisk. Combine the water and salt to form a smooth batter.
Heat an 8-inch non-stick skillet on medium-low flame. Lightly grease with a silicone brush and wipe with a paper towel.
Note: Pan is greased only once at the start.
Once skillet is hot, pour in 1/3 cup of batter and tilt pan to spread the batter evenly. Cover with a lid and let polle cook for a minute. Fold into half, then quarter and remove onto a dish.
Continue the above with rest of the batter.
Serve hot with chole.
Note:
(Yields 12)
Ingredients:
400 ml canned coconut milk
1 cup rice flour
1 cup water
1/4 teaspoon salt
oil for greasing (just once)
Method:
In a bowl, add the coconut milk, sprinkle rice flour and mix in with a whisk. Combine the water and salt to form a smooth batter.
Heat an 8-inch non-stick skillet on medium-low flame. Lightly grease with a silicone brush and wipe with a paper towel.
Note: Pan is greased only once at the start.
Once skillet is hot, pour in 1/3 cup of batter and tilt pan to spread the batter evenly. Cover with a lid and let polle cook for a minute. Fold into half, then quarter and remove onto a dish.
Continue the above with rest of the batter.
Serve hot with chole.
Note:
- The traditional polle recipe will be posted in the future.
- These polles are soft. For firmer ones, you could reduce the coconut milk to 200 ml and substitute with water.
