I am planning to make chole for 200 people for an event outside fair how much do i need . How many cans do i need for serving 200 people

Thanks a lot for your reply so we need 16pounds dry beans for 200 people. this is going to be as a vegetable and if i am making mix vegetables how many bags of frozen vegetables do i need for 200 people.

Thanks,

The menu is going to be either chole or blackeyed peas as 1 vegetable and the other is going to be mix vegetable with puri rice , raita sweet dish and spring roll this is all going to be for outside fair for approx 200 people so can u tell me do we have to give 4 oz per person as vegetable or more.

Also do u think it is easy to cook in my residential kitchen .

Thanks ,

In most states, it is not legal to cook food for sale in your home kitchen. You could arrange to use a church kitchen or any other licensed kitchen.

Thanks a lot for your responses the organizer are going to take the permit and they know i shall bel cooking at home also had a thought about renting commercial kitchens.

Is 1 full size tray(aluminum disposable one ) good for 50 people serving the vegetables as mentioned above just trying to get a estimate.

Also i need an estimate how many lbs potatoes do i need to make 200 pieces of dabeli ( indian potato stuffing in burger bun with date chutney and other spices)
Is approx 1 potato good for 2 serving and is 15 lbs good enough or will i need more.

Once agin thank you very much

Regards

I have a question is rice cooker okay to melt cheese for nachos that way i don't have to rent the machine. I can buy a big can of cheese from costco and ready to go.

Thanks

50 dabeli, I would estimate about 4 people per pound.

You will want 20-30 cups cooked rice for 20 people

10 onions, chopped about 2.5 kilos
10 tomatoes, chopped about 2.5 kilos
10 inch pieces fresh ginger, peeled and chopped coarsely
30 cloves garlic, chopped, or more to taste
10 green chili pepper (usually serrano), seeded and chopped (optional), this is moderately spicy
1 1/2 cups oil or ghee
12 bay leaves, or more to taste
3 1/2 tablespoons chili powder
3 1/2 tablespoons coriander powder
3 1/2 tablespoons garam masala
2 tablespoons turmeric powder
up to 2 tablespoons salt to taste
water as needed, about 3 cups
10 (15 ounce) cans chickpeas (20 cups cooked chickpeas). Drain and rinse if canned.
fresh cilantro leaves for garnish, to taste
pomegranate molasses for garnish, to taste
plain yogurt for garnish, to taste

Grind onion, tomato, ginger, garlic, and chili pepper s together in a food processor into a paste. Any chili seeds included will make it much hotter.
NOTE: Some cooks chop the tomatoes, set tomatoes and juice aside, and stir in with the chickpeas toward the end.
Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds, and remove. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and 1 1/2 tablespoons salt; cook and stir until very hot, 2 to 3 minutes.
Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas (and tomatoes and juice if reserved)into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes.

2 1/2 cups cooked chickpeas (1 or 2 cans drained), which is about 500 grams, plus 1 1/2 cup cooked potato, which is about 300 grams, plus about 4 cups (1 liter) of chopped vegetables and spices is a standard measure for 4 generous servings of this dish.

So half a kilo of cooked ready to eat beans per 4 persons= 25 kilos cooked ready to eat for 200 people; which is about 12 kilos dry weight chick peas. Plus 15 kilos of potatoes.

For 200 people, that is about

There are good articles on the history of that interesting salad: