Punjabi Chole (Chickpeas)
Punjabi Chole is an evergreen delight cuisine in North Indian homes. Chole Bhature is the most famous treat if you ever visit Delhi. You will find various kinds of Chole in Delhi (in every restaurant or in every famous lane) and all have their own excellent flavours. I love eating Chole Bhature whenever I am in Delhi.
Over the years I have tried various kinds of Chole recipes but every time I eat I find it different from previous ones. I have tried various experiments in my Chole recipe in order to get that THE AUTHENTIC FLAVOUR of Chole.
Will share with you how I make them and trust me they are by now my families pleasure. Along with an excellent taste the colour of the Chole has to be blackened. Few use amla soaked along with the chole overnight and some dip a tea bag into the chole while boiling them.
Remember the chhole have to be cooked real well and soft. Plus they should be black in colour with rich masala…… and that’s the key to a good authentic Punjabi Chole!!
Ingredients -
- Chole (Chickpeas) - 2 cups
- Onions - 3 large
- Tomato - 5 medium
- Salt to taste
- Pinch of Hing ( asafoetida)
- Chhole Masala - 2 tablespoon ( I use MDH chhole masala)
- Red chilli powder - 1/2 teaspoon
- Ginger Garlic Paste - 2 teaspoon
- Cumin Seeds - 1/4 teaspoon
- Garam Masala - 1/2 teaspoon
- Dry coriander powder - 1 tablespoon
- Green chillies sliced for garnishing
Method -
Soak chole overnight in warm water with 2 tea bags, as I mentioned earlier also adding tea bags to it will turn the chole black in colour. Now next morning boil the chole along with the tea bags in a pressure cooker, after the first whistle switch the gas flame to low and let it cook for about 35-45 minutes on low flame.
Blend tomato and onions in a mixer to a thick puree(puree should not be too thin but ensure no lumps at the same time in the mixture while blending)
Heat oil in a kadai/pan, add hing, cumin seeds to the hot oil and let it splutter then add the ginger garlic paste to it, stir for few seconds, now add the tomato onion puree to it and let it fry for about 5-7 minutes. When the oil leaves the sides then the masala is done. Till then keep stirring on low to medium flame. Now add all the dry spices along with the chole masala and continue stirring.
Now open the pressure cooker, remove the tea bags, add the chole from the cooker to the kadai without water and stir till it mixes well the masala, after few minutes add same water to the kadai (if you want to keep the gravy too thick don’t add entire water, adjust it as per your requirement). Cook the chole with gravy for another 7-10 minutes ensure the chole should not burn or over cook.
Garnish them with onions rings and green chillies.Chole goes well with Puris, Parathas, Chapatis or Rice.
Enjoy!!
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