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Punjabi Chole Recipe
| Preparation Time | |
|---|---|
| Difficulty | Easy |
| Occasion | Diwali |
| Recipe Type | Vegetarian |
| Cuisine | South Indian |
Punjabi chole is a North Indian Punjabi style chickpea preparation with choicest spices and ingredients. The kabuli chana or chole are boiled along with tea leaves tied in a muslin cloth and then cooked in a delicious onion-tomato and ginger-garlic paste based spicy gravy. Serve Punjabi chole with onion rings as garnishing with kulcha or rice.
Ingredients
| Ingredient | Quantity | Calories | Fat | Cholestrol |
|---|---|---|---|---|
Channa |
250 gram | 150 | ||
Kidney Beans |
50 gram | 41 | ||
Clove |
2 nos | 3.3 | 0.2 | |
Cinnamon |
1 nos | 26 | ||
Pepper Powder |
0.5 teaspoon | |||
Green Chillies |
3 nos | 10.8 | ||
Ginger |
1 nos | 76.59 | ||
Soda |
0.5 teaspoon | 6 | ||
Garam Masala |
1 teaspoon | 6 | ||
Potatos Boiled |
3 nos | 82.56 | 0.09 | |
Tomato |
0.5 cup | 11 | ||
Ghee |
2 teaspoon | 165.4 | 17.92 | 4.66 |
Salt |
1 as required | 0 | ||
Bay Leaf |
2 nos | 3.34 | ||
Mustard seed |
2 teaspoon | 93.8 | 1.38 | |
Cumin Seed |
2 teaspoon | 15.2 | 0.84 | |
Fenugreek Seed |
1 teaspoon | 2.59 | 0.04 | |
|
Clove |
3 nos | 4.95 | 0.3 | |
Red Chili |
1 nos | 7.2 | 0.07 | |
| 705.73 | 20.84 | 4.66 | ||
Preparation Method
- 1 In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
- 2 In a big vessel pour Water, add eating Soda and Salt. Now add kabuli channa and rajma. Soak this over night.
- 3 Next morning in that same Water drop a small pouch (potali) containing tea leaves.
- 4 Cook this chana, rajma mix along with tea leaves pouch Till channa and rajma becomes soft. When cooked discard the tea leaves pouch.
- 5 Prepare a another dry-wet paste out of Clove, Cinnamon (Cinnamoni), Black Pepper, two green Chilieses and Ginger.
- 6 Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
- 7 Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out Water from cooked channa and rajma, now keep the pan to flame.
- 8 Now add that dry Masala, Garam Masala, annardana paste, aamchur powder, Black pepper powder to that left-out Water. Sim down the flame to in between low and warm.
- 9 Cook all ingredients Till Water evaporates and masala stick to the channa and rajma. This is very very important for next step.
- 10 In the pan itself spread the cooked chhole to Corners, make a space in center of pan.
- 11 In a separate regular pan heat Ghee Till you see smoke and your smoke alarms you.
- 12 Pour this Ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
- 13 Decorate with slices of Potato, Tomatos and long cut green Chilies.
