Punjabi Chhola is a spicy curry from the northern region of India. It is made by chick peas, onion, tomatoes, ginger garlic and Indian spices. It is one of the most delicious curries to try if you like Indian food. Punjabi Chhola served with bhatura is a favourite among many indians and is very popular in dhabas. Kabuli Chana (also known as white chickpeas or garbanzo beans) is also a protein rich food, making chole an ideal and enjoyable food for lunch box of growing children.
Ingredients For Chole Recipe
- 2 Cup White Chickpeas or Kabuli Chane
- 1 Medium Sized Onion
- 2-3 Green Chilies
- ~1 Inch Piece of Ginger
- Jeera (Cumin Seeds)
- 2 Laung (Cloves)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Badi Elaichi (Black Cardamom)
- 3-4 Sabut Kali Mirch (Black Peppercorn)
- 1 Tej Patta (Bay Leaf)
- 1 Pinch Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chili Powder
- 2 Teaspoon Chana Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt, or to Taste
- 2 Tablespoon Oil
Wash and rinse 2 cups of white chickpeas. Soak them overnight for 7-8 hours. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.
Heat oil in a pressure cooker and add 1 teaspoon Jeera (Cumin Seeds) and a pinch of Hing (Asafoetida). Also add 2 Laung (Cloves), 2 inch sticks of Dalchini (Cinnamon Stick), 1 Badi Elaichi (Black Cardamom), 3-4 Sabut Kali Mirch (Black Peppercorn) and 1 Tej Patta (Bay Leaf).
Then add ~1 inch piece of grated Ginger, 2-3 finely chopped Green Chilies and finely chopped Onion. Add 2 teaspoon Chana Masala, 1/2 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder (Haldi) and 1 teaspoon Red Chilli Powder, 1/2 teaspoon Amchur (Dry Mango Powder) and 1 teaspoon Salt.
Cook for a couple of minutes to roast all the spices then Add 1 finely chopped medium-sized tomato and Saute till the tomatoes are cooked and the gravy starts to leave oil on the sides.
Add the chickpeas to the cooker along with 3 cups of water and cook on high heat. Then turn the flame to low and let them cook for around 30 minutes. Open the pressure cooker after all the steam has been released. The consistency should not be too thin but not too dry also.
Chole are ready. You can garnish them with coriander leaves, chopped or sliced onions and tomatoes and lime wedges. Serve them hot with Bhatura or Poori.