Chole Bhatura is my favorite dish. Here in Delhi, one can get awesome and tasty chole bhatura in many places.
I have tweaked the punjabi chole recipe a little. When I made it, everyone in my family simply loved it. I have tweaked it by using fennel seeds and dried mango powder.
keeping the old pic of the spices i took with the mobile when i started the blog, just as a memoir.
when they become cool, these aromatic spices are ground into a fine powder. see the lovely red color below of the ground chole masala.
the chole masala is then blended with sauted onion-ginger-tomato mixture. this makes the chole more flavorsome and awesome.
yes, this punjabi chole recipe is tried and tested not only by myself but by so many readers. i thank anita for this lovely recipe. i make this chole so often. it is one of the most loved chole recipes in my home. people who love chole recipes, there are few more wonderful chole recipes in the blog punjabi kala chana, punjabi chana, chana chaat and chana pulao.
Note: have updated the chole recipe post with new photographs. everything about the chole recipe is same, except for one thing: have not cooked the chole/chickpeas with tea bags, hence the chole does not look brown but has its natural color.
punjabi chole recipe details are below:
- 1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana)
- 2 medium sized onions chopped
- 3 medium sized tomatoes chopped
- 1 tsp ginger paste or coarsely ground ginger
- ½ tsp garam masala
- 1 tsp chilly powder
- 1 tsp amchur powder/dry mango powder
- 2 slit green chillies
- 1 tbsp oil
- 4-5 black cardamoms
- 1 inch cinnamon
- 5-6 peppercorns
- 3 cloves
- 1 bay leaf
- 1 and half tsp cumin seeds (jeera)
- 1 and half tsp coriander seeds (dhania)
- 1 and half tsp fennel seeds (saunf)
- 2 red chillies
- Wash and soak the chole (chickpeas) in enough water overnight.
- Add enough amount of water as the chole increase in size after soaking it.
- In a pressure cooker add the chole, enough water, salt and pressure cook for 5-6 whistles. The chole should be soft when you mash it with a spoon.
- In a pan, dry roast all the spices mentioned above till brown. Don’t burn them.
- On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.
- Once they are cooled, grind them into a fine powder.
- Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
- Now add the ginger paste.
- Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
- Add the powdered spices, red chili powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute.
- Now add the boiled chole with a little quantity of its broth. You can add more broth if you want more gravy.
- Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth.
- Simmer for 5-7 minutes.
- Finally, add the amchur powder.
- Garnish with chopped onions and cilantro leaves.
- Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Its tastes good with rice too.