This is one of the best Indian food. It can be served for dinner. A home made recipe of punjabi chhole is here. It can be served with bhature - a big size puri or paratha also.
Preparation time - 20 minutes
Cooking time - 30 minutes
Serves - 4
Ingredients to make Chhole:
1 cup kabuli chana - white chickpeas
(soaked overnight or at least for 6 - 7 hours)
1 tea bag
1/2 tea spoon cumin seeds
1 onion finely chopped
1 tea spoon ginger paste
1/2 tea spoon garlic paste
2 tea spoon chhole masala
2 tea spoon red chilly powder
1/4 tea spoon turmeric powder
2 tea spoon dry mango powder
1 tea spoon coriander powder
1 tea spoon roasted cumin powder
Salt to taste
2 table spoon oil
For garnishing:
chopped coriander
Onion rings
To serve with:
Fried green chilly
Sliced onion
- Pressure cook kabuli chana - white chickpeas with the tea bag and salt for 3 whistles until they are soft. Discard tea bag.
- Heat oil in a pan, add the cumin seeds. When seeds crackle, add onion, ginger and garlic. Fry till onion is golden brown.
- Add chhole masala, red chilly powder, turmeric powder, dry mango powder, coriander powder and cumin seeds powder saute for 1 minute.
- Add boiled chana and 1 cup water and mix well. Add salt as required.
- Simmer for 10 to 15 minutes.
- Garnish with onion rings and coriander.
- Hot and delicious Punjabi chhole is ready to serve.
- You can serve this with kulcha, naan, paratha, kulcha or bhature.
- Serve with fried green chilly and sliced onion.
Tips:
- Chhole masala is readily available at grocery stores.
- If you don't want to fry green chilly take them in a small microwave proof bowl and add a pinch of salt and 1/4 tea spoon of oil and cook for 30 seconds. It will give same taste as fried one.
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