Punjabi Chhole Masala - Restaurant style

Name: Punjabi Chhole Masala - Restaurant style
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: Little less than a 1/2 standard measuring cup chickpeas (chhole); 2 medium size onions finely chopped (optional); 3 medium to small size tomatoes finely chopped; 1 tsp (heaped) grated ginger; 2 green chillies slitted lengthwise; 4 tbsp oil; 4 dry Kashmiri red chillies soaked in water); Salt; 1/2 tsp garam masala; 1/2 tsp Kashmiri red chilli powder (if required); 1/2 tsp amchur powder or pomegranate powder (only if required); 1 bay leaf; 3 cloves; 6 Black pepper corns; 4-5 unpeeled green cardemom; 1 inch cinnamon stick; 1 and a half tsp jeera; 1 and a half tsp coriendar seeds; 1 and a half tsp fennel seeds (saunf); Bhature; Sliced onions; Lemon

Priyangi Pujara @TheDivine

Malawi, Africa

#dals #goldenapron3 week :16 ingredients :onion #mybestrecipe #punjabi #lunch #jain #Pari
This is an ultimate recipe of chhole. It's my guarantee that you and your family will not miss the restaurant if you serve this Chhole with Bhature (search for Bhature - Restaurant style on my cookpad account)
This recipe uses onions, but even without the onion it tastes equally delicious. You will not realize the absence of onions anywhere in the taste.

Priyangi Pujara @TheDivine

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Ingredients

40 minutes

3-4 servings

For sabzi
Little less than a 1/2 standard measuring cup chickpeas (chhole)
2medium size onions finely chopped (optional)
3medium to small size tomatoes finely chopped
1 tsp(heaped) grated ginger
2green chillies slitted lengthwise
4 tbspoil
4dry Kashmiri red chillies soaked in water)
Salt
1/2 tspgaram masala
1/2 tspKashmiri red chilli powder (if required)
1/2 tspamchur powder or pomegranate powder (only if required)
For spice mix
1bay leaf
3cloves
6Black pepper corns
4-5unpeeled green cardemom
1 inchcinnamon stick
1and a half tsp jeera
1and a half tsp coriendar seeds
1and a half tsp fennel seeds (saunf)
To serve with
Bhature
Bhature - Restaurant style
Sliced onions
Lemon

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Steps

40 minutes

1

Preparation: wash and soak chhole overnight. Discard water and pressure cook with 250 ml fresh water and 1 tsp salt till maximum 8 whistles on medium heat. They must not get mushy, yet soft enough when pressed after cooking.
2

Soak red chillies in water for at least 30 minutes and make paste. Roast spice mix on very slow heat, while continuously stirring, till they leave aroma. Grind into fine paste when they cool down.
3

Prepare onion, tomatoes, ginger and chillies. Heat oil in a pan on medium to low heat. Fry onions till they are translucent and tender. Add ginger and fry for a minute or till it leaves raw smell. Add tomatoes and a bit of salt (consider the amount added in chickpeas while boiling). Fry till they get tender and oil starts to ooz.
4

Add the green chillies, grinded spice mix, chilli powder, garam masala and the chilli paste. Combine everything well and fry till the mixure gets pulpy, most of the moisture is evaporated and much oil is seen around it (as in pic 3). Stir frequently during the process.
5

Add boiled chick peas along with its broth. Stir. You may add a little more water to adjust consistency. Taste the gravy ALONG With CHICKPEAS and adjust salt/chilli. You may also ad amchur at this point if required. Cover and simmer on low heat for roughly 8-10 minutes or until you get the right consistency and the oil floats on the top.
6

Serve hot with Bhature and onion slices.

Bhature - Restaurant style

Linked Recipes

Bhature - Restaurant style

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Cooksnaps

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Priyangi Pujara @TheDivine

on May 10, 2020 15:54

Malawi, Africa

I am a primary school teacher teaching in a renowned International school for 17 years. I also teach part-time online/offline. I offer teachers training for n various topics such as Phonics, Montessori and so on.While teaching is my love, cooking is my passion. I enjoy cooking, I enjoy eating 😋