Chole in Shimla is very unique dish. the stuffing of chole masala is wat the different from other bharwan shimla. The chole masala stuffing should be equal spicy and sour. enjoy the yummy Chole in Shimla.
COURSE : Dinner
SERVINGS : 4
TIME : 50 mins
2 cup boiled Chole (Chickpea)
4 normal size shimla mirch (Capsicum)
1 tsp ginger
2 clove garlic
1 green chilli
1 inch Cinnamon (Dalchini)
1 tsp Cumin seeds (Jeera)
1 normal size onion
1 normal size Tomato
1 tsp Coriander leaves
1 tsp coriander powder
1/2 tsp red chilli powder
1 tsp channa masala
4-5 tsp refined oil
Salt, to taste
1/2 tsp lime Juice
1/2 tsp chaat masala
First keep the Chickpea (chole ) for boiling, it should be soaked for atlest 5 hrs. give 2- 3 whistle and filter it water should not be there and keep it aside.
Now wash the capsicum and cut the capsicum from top, properly take out its seeds and clean it from inside. Now keep the de-seed capsicum aside.
Now in a mixture jar put 1 roughly cut tomato, green chilli, ginger, garlic and grind it. after making fine paste add 1 tsp coriander powder, 1/2 tsp red chilli powder and again grind it and mix it properly. now keep the paste aside.
Now in a pan or kadhai add 2 tsp oil on high flame, now add cumin seeds (Jeera) and 1 inch Cinnamon (Dalchini) as it gets golden brown lower the flame and add the tomato and masala paste into it. and mix it well also add salt as per taste and chopped coriander leaves and mix it. Higher the flame and keep on string, let the paste mix well and lose the oil. as you see the paste get little brown and left the oil. lower the gas and put the boiled Chickpea (chole) into it make sure you don’t pour water into it, it should be dry. now mix it properly and let the all chole get mixed in masala. now add 1 chopped onion. as the onion should be little raw thats why we mixed it on last. now before switching off the gas sprinkle 1 tsp channa masala and 1/2 chat masala. now off the gas and let the chole get little cool down.
After the chole get cool down fill the chole masala inside de-seed capsicum. stuff it properly full till the top. repeat the same stuffing with all shimla and keep it aside.
Now in a kadhayi put 2 tsp oil and place the stuffed shimla one by one in proper order. medium the flame and bake the shimla till it get in golden brown, make sure it is baked from all side properly. you can also bake it in oven.
When you feel its done off the flame and garnish it with coriander leaves and 1/2 tsp lime juice. If your serving to you guest do keep the top part of shimla and bake it little on gas and after your shimla is ready you can cover it with that.
Serve this with Roti, Paratha etc….