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. 1 In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
  2. 2 In a big vessel pour Water, add eating Soda and Salt. Now add kabuli channa and rajma. Soak this over night.
  3. 3 Next morning in that same Water drop a small pouch (potali) containing tea leaves.
  4. 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. 5 Prepare a another dry-wet paste out of Clove, Cinnamon (Cinnamoni), Black Pepper, two green Chilieses and Ginger.
  6. 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. 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. 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. 9 Cook all ingredients Till Water evaporates and masala stick to the channa and rajma. This is very very important for next step.
  10. 10 In the pan itself spread the cooked chhole to Corners, make a space in center of pan.
  11. 11 In a separate regular pan heat Ghee Till you see smoke and your smoke alarms you.
  12. 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. 13 Decorate with slices of Potato, Tomatos and long cut green Chilies.

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