Chole Pattice
from the Sindhi table.

Ingredients

• 1 cup chana dal, soaked for a few hours
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp amchur powder
• 1/2 tsp red chilli powder
• 1 tbsp oil
• 4 medium potatoes, boiled, peeled and mashed
• 1/2 cup breadcrumbs
• 1 cup chole, soaked overnight
• Turmeric, red chilli powder, amchur, chole masala, kasuri methi and hing for the chole tempering
• Onion, tomato, green chutney, tamarind chutney, coriander and sev for serving
• Salt to taste

Method

1. Boil the soaked chana dal with salt and turmeric until tender but not mushy. Drain, season with garam masala, amchur and red chilli powder, cook briefly and finish with coriander.
2. Mix mashed potatoes, breadcrumbs and salt. Shape the potato mixture around a small portion of the dal filling to make stuffed patties.
3. Shallow-fry the patties until golden and crisp on both sides.
4. Pressure-cook the overnight-soaked chole with salt for 5–6 whistles. Mix the chole masala spices with a little water.
5. Heat oil, cook the spice mixture briefly, add the boiled chole and mash some of it. Add water for a gravy consistency, then finish with kasuri methi and coriander.
6. Place a pattice on a plate, spoon chole over it and top with onion, tomato, chutneys, coriander and sev.