Punjabi Chole: "
One of my favorite Punjabi dishes is Punjabi style Chole – a high protein classic recipe with heady flavors. I love the texture and combination of spices that go into its making. The addition of one of my favorite flavors, anardana, adds a tangy punch to the nuttiness of chickpeas. This recipe is adapted from Anita’s famous Punjabi Chole. Goes great with Bhatura, puri or rice.
I couldn’t agree more when Anita says that this recipe is sure to bring in the flavors of Delhi streets right into your home. Thanks Anita for sharing with us a simple yet out-of-the-world recipe.
Punjabi Chole Recipe
Preparation: 50 mts
Serves: 4-5 persons
Recipe Source : Adapted from Anita’s blog – A Mad Tea Party
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250 gms kabuli channa, soak in water overnight
3 green chillis, slit length wise
1 tsp grated ginger
1/2″ cinnamon stick
1 whole black cardamom
1 bay leaf
1 large onion, finely chopped
2 tomatoes, finely chopped
1 1/2 tsps red chilli pwd (adjust)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsps oil
For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)
1 1/2 tbsps coriander seeds
1 1/2 tsps anardana (dried pomegranate seeds)
3 cloves
1″ cinnamon
2 black cardamoms
1/2 tsp pepper corns
3/4 tsp cumin seeds
1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
2 Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
3 Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
4 Add the ground masala pwd and mix well.
5 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
6 Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
7 Serve hot as a snack garnished with chopped onions or with bhatura or rotis.
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