Punjabi Cholechole Masala Recipes

CHOLE RECIPE | PUNJABI CHOLE | PUNJABI CHANA MASALA | ROADSIDE CHOLE |

Steps:

• For choleTo make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.Heat the oil in a deep pan and add the cumin seeds.When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.Serve the chole hot.
• The chole | Punjabi chole | roadside chole | Punjabi chana masala | made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole : Chole tikki chaat Chole samosa chaat Paneer tikki aur chole
• For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain well using a strainer. Keep aside. Take a small piece of muslin cloth. Put the tea leaves in it. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); And tie it tightly. Keep aside. In a pressure cooker, add the kabuli chana. Add the salt. Add the muslin cloth tied bag. Add enough water. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Mix it well. Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
• For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds. Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it. Sauté on a medium flame for 1 to 2 minutes. Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder. Add the chilli powder. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add the dried mango powder. You can also use lemon juice or anardana as a substitute. Add the turmeric powder. Furthermore, add the coriander powder. Add the cumin seeds powder and salt. Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between. Add the kabuli chana. Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready! Also, you can add little coriander to chole | Punjabi chole | roadside chole | Punjabi chana masala | if you want. Mix well and keep aside. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Serve chole | Punjabi chole | roadside chole | Punjabi chana masala | hot garnished with onion rings.
• For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); });

PUNJABI CHOLE(CHOLE MASALA)

Steps:

• 1.Soak white chickpeas in enough water for 6-8 hours.Drain the water and pressure cook till soft not mushy.Keep aside.
• 2.Heat a kadai and add2 teaspoons oil to it.Add cumin seeds,green chillies and temper.Next add ginger,sliced onions and saute till golden.
• 3.Add the tomato puree,salt,chole masala,garam masala,chilli powder and mix well.Let it cook for 10 minutes.
• 4.Add the cooked chick peas and add 1/4 cup water.Cook till all the gravy is absorbed.
• 5.Garnish with cilantro leaves,add amchur powder and
• 6.serve hot.