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Punjabi Chole/Chana- Version 2

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When it comes to Chole preparations, my all-time favourite is the Pindi Chole. However, this time, I thought of trying a new preparation. A Punjabi Chole recipe from Sailu’s food has been on my to-do list for a while. I was pretty pleased with the outcome.
In case you are wondering why the name Version 2, I have already posted another version of Punjabi Chole. Chole can be served with Bhatoora, Kulcha and Roti.

Punjabi Chole/Chana- Version 2

A flavourful Chick pea preparation that goes well with Indian breads like Kulcha, Batura, Poori, Roti etc

Ingredients
  

  • 250 gms Chick peas/Garbanzo/ Kabuli Chana
  • 1/2″ Cinnamon Stick
  • 1 teaspoon Tea leaves
  • 1 Black Cardamom
  • 1-1/2 tablespoons Oil
  • 1 Finely chopped onion
  • 3 Slit Green chillis
  • 1 teaspoon Ginger paste
  • 1 Bay leaf
  • 1 teaspoon Chilli powder
  • 2 Finely chopped tomatoes
  • to taste Salt

To be Roasted and Ground

  • 1-1/2 tablespoons Coriander seeds
  • 1-1/2 teaspoons Dried pomegranate seeds/ Anardana
  • 3 Cloves
  • 1" Cinnamon Stick
  • 2 Black cardamoms
  • 1/2 teaspoon Peppercorns
  • 3/4 teaspoon Cumin seeds

Instructions
 

  • Soak the chick peas for 8 hours or overnight.
  • Take a small piece of muslin cloth. Put the tea leaves, cinnamon and black cardamom and tie up.
  • Drain the water off the chick peas and transfer to a pressure cooker.
  • Add enough water to cover the chickpeas. Add salt and the bundle.
  • Cover and cook till the chickpeas is cooked through.
  • Remove the bundle from the cooked chickpeas.
  • Take 1/4th cup of the cooked chickpeas and mash them. Keep aside.
  • Drain the water and keep aside for later use.
  • Heat a pan.
  • Put all the ingredients meant for roasting. Roast till a wonderful aroma comes and the ingredients turn dark in colour.
  • Once cool, transfer to a grinder and grind to a fine powder. Keep aside.
  • Heat oil in a pan.
  • Add the bay leaf, green chilli and ginger paste and saute for a few seconds.
  • Add the chopped onion and saute till they turn translucent.
  • Add the chilli powder and mix well.
  • Add the chopped tomatoes and cook till oil separates.
  • Add the ground powder and mix well.
  • Add the cooked chickpeas and mix well.
  • Add the reserved liquid and mix well.
  • Tip in the mashed chickpeas.
  • Mix well and add more water as required.
  • Simmer till you get the consistency of your liking.
  • Switch off heat and transfer to a serving dish.
  • Garnish with chopped Onion, coriander leaves, lime and green chilli. Serve with any bread of your choice.

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