How to make Chole (Punjabi Chole)
Preparation time: 10mins
Cooking time: 20 mins
Serves: 2-3 people
1 cup Chickpeas (Chole chana)
1 small Red Onion(chopped)
2 cloves Garlic
1 Tomato (finely chopped)
1 no.big Cardamom
1 small stick Cinnamon
1 Bay leaf
1 piece big elaichi (bada elaichi or elcha)
1 tsp cumin seeds(jeera)
1/2 tsp Turmeric powder.
1 tsp. Red Chilli powder.
1 tsp. Garam Masala powder.
2 tsp. Chole Masala powder.
1/2 tsp Dry mango powder(amchur)
Green Coriander 2 tbsp finely chopped
Salt to taste
2 tbsp Oil
1.Wash & soak chole overnight. Boil it with salt in cooker for approximately 20 minutes or 7-8 whistles.
2.Heat oil in a pan. Add chopped onions and saute it. When onions become golden brown, add cardamom, cinnamom, cloves, bay leaf, jeera, ginger and garlic. Cook it for 1 min on low flame
3.Then add chopped tomatoes, turmeric, red chilli powder, garam masala, chole masala and fry till tomatoes become soft and it leaves the oil.
4.When tomatoes become soft, add 1 cup water, cover with lid and cook for 10 mins on medium flame.
5.After 10 mins, add boiled chole along with its water, salt, amchur, coriander and cook for another 10 mins.
Serve it with puri or bhatura or any way you like.
1.Punjabi chole are generally thick but if you want to make it thin it’s up to you.
2.Simmer the chole on low to medium flame so that all the masala’s blend well.