Chole, Punjabi Chole Masala, Chole Recipe
by Tarla Dalal
Added to 494 cookbooks
This recipe has been viewed 201745 times
Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, Chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic.
Another special aspect of this famous road-side food is the cooking of the chana with tea, to give a rich flavour and colour to it. Serve hot, topped with sev, chopped onions, tomatoes, or other garnishes of your choice.
- 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 hot.
Nutrient values (Abbrv) per serving
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