How to make Punjabi Chole
Ingredients :
Ingredients :
For 4 people :
300gm Chick Pea(White Kabuli Chana)
Wash them and soak overnight in water.
1 Tsp salt
1.5 Litre water
7 Dry pieces of Amla
Wash them and soak overnight in water.
1 Tsp salt
1.5 Litre water
7 Dry pieces of Amla
Make Chole masala :
1-1/2 tsp Roasted Cumin seed
1 Tsp Saunth (Dry Ginger Powder)
1 Tsp Mango Powder
1 Tsp Red chilli Powder
1/2 Tsp Black Salt
1 Tsp Dry Fenugreek Leaves (Kastoori Methi)
3 Pinch Asatoetida
1/2 Tsp Garam masala
1-1/2 Tsp Pomegranate seeds Power(Anaar Dana)
1/4 Tsp Black papper powder
5 Green Chillies slices from center
3 "inch finely vertically sliced Ginger
1 cup Tomato Paste
2 Bay leaves (tej patta)
3 Tsp coriander Powder
4 Black Cardamom
3 Cloves
1/4 Tsp Carom Seeds(Ajwain)
2"Cinnamon
1 Mace (javitri phool)
1/2 Cup finely grated Onion
1 Tsp Salt
2 Tbsp Oil
1 Tsp Saunth (Dry Ginger Powder)
1 Tsp Mango Powder
1 Tsp Red chilli Powder
1/2 Tsp Black Salt
1 Tsp Dry Fenugreek Leaves (Kastoori Methi)
3 Pinch Asatoetida
1/2 Tsp Garam masala
1-1/2 Tsp Pomegranate seeds Power(Anaar Dana)
1/4 Tsp Black papper powder
5 Green Chillies slices from center
3 "inch finely vertically sliced Ginger
1 cup Tomato Paste
2 Bay leaves (tej patta)
3 Tsp coriander Powder
4 Black Cardamom
3 Cloves
1/4 Tsp Carom Seeds(Ajwain)
2"Cinnamon
1 Mace (javitri phool)
1/2 Cup finely grated Onion
1 Tsp Salt
2 Tbsp Oil
Method :
1) First of all, lets start with boiling them. Here are theIngredients for boiling: 1 tsp salt and 1.5 Litre water.
2) 7 Dry pieces of Amla. they help in making the Chhole Black in color and add a tangy flavor.
3) Rinse water from soaked chickPea. Add ChickPea to apressure cooker. Add salt and 1.5 liter water. Add the Amla. Cover the lid of pressure cooker. Put it on high flame and make 2 whistle.
4) After 2 whistles on high flame, keep it on low flame for 30 min. Switch off the stove after 30 min. Do not open the until it has pressure/steam in it.
5) After full steam has vanished, open the lid and check ChickPea for its boiled state. Press the ChickPea with fingers and if it breaks down easily it has boiled. You should remove the Amla pieces now. they have played their part.
6) Take a pan. Add mace, Black Cardamom, Cloves, Cinnamon and Carom Seeds. Put stove on medium flame and roast until they turn light golden brown.
7) Now Grind the roasted raw spices to make a fine powder. Take a bowl, add grinded spices and chilli powder and Mango Powder. Add dry Ginger Powder, roasted Cumin seeds, Coriander powder and Salt. Add black Salt, dry Fenugreek leaves mix all the spices well.
8) Heat 1/2 tbsp of oil in a pan. In hot oil, add Asafoetida & Bay leaves. Cook for 30 seconds. Keep the stove on medium flame, add grated Onion.
9) Onions have turned golden brown in color, now add tomato paste. Cook tomatoes on medium flame for about 5 minutes.
10) Rinse the boiled ChickPea water. Keep 1/4 cup of this water for use later. Take a pan and boiled ChickPeas. Keep the grated Ginger & Chopped Green chili over ChickPeas as shown.
11) Tomatoes are roasted in 5 min, put them over Chhole as shown. Heat oil pan and keep stove on high flame.
12) Sprinkle the prepared Chhole masala all over the Chhole. Pour the hot Oil over the chhole as shown. Mix well so that each ChickPea is marinated well with the spice/masala.
13) Take 1/4 Cup of the boiled chhole water (which we took out from the boiled chhole) and boil it.
14) Keep the ChickPea pan on high flame for 2 min. Mix well to add the flavor of spices to each ChickPea.
15) panjabi chhole is ready and enjoy for eat.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
2) 7 Dry pieces of Amla. they help in making the Chhole Black in color and add a tangy flavor.
3) Rinse water from soaked chickPea. Add ChickPea to apressure cooker. Add salt and 1.5 liter water. Add the Amla. Cover the lid of pressure cooker. Put it on high flame and make 2 whistle.
4) After 2 whistles on high flame, keep it on low flame for 30 min. Switch off the stove after 30 min. Do not open the until it has pressure/steam in it.
5) After full steam has vanished, open the lid and check ChickPea for its boiled state. Press the ChickPea with fingers and if it breaks down easily it has boiled. You should remove the Amla pieces now. they have played their part.
6) Take a pan. Add mace, Black Cardamom, Cloves, Cinnamon and Carom Seeds. Put stove on medium flame and roast until they turn light golden brown.
7) Now Grind the roasted raw spices to make a fine powder. Take a bowl, add grinded spices and chilli powder and Mango Powder. Add dry Ginger Powder, roasted Cumin seeds, Coriander powder and Salt. Add black Salt, dry Fenugreek leaves mix all the spices well.
8) Heat 1/2 tbsp of oil in a pan. In hot oil, add Asafoetida & Bay leaves. Cook for 30 seconds. Keep the stove on medium flame, add grated Onion.
9) Onions have turned golden brown in color, now add tomato paste. Cook tomatoes on medium flame for about 5 minutes.
10) Rinse the boiled ChickPea water. Keep 1/4 cup of this water for use later. Take a pan and boiled ChickPeas. Keep the grated Ginger & Chopped Green chili over ChickPeas as shown.
11) Tomatoes are roasted in 5 min, put them over Chhole as shown. Heat oil pan and keep stove on high flame.
12) Sprinkle the prepared Chhole masala all over the Chhole. Pour the hot Oil over the chhole as shown. Mix well so that each ChickPea is marinated well with the spice/masala.
13) Take 1/4 Cup of the boiled chhole water (which we took out from the boiled chhole) and boil it.
14) Keep the ChickPea pan on high flame for 2 min. Mix well to add the flavor of spices to each ChickPea.
15) panjabi chhole is ready and enjoy for eat.
All reciepes are written by our team members. Please do not copy any of them. All are under copywrite act.
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