Punjabi chhole

Name: Punjabi chhole
Total time: 2400 s
Yield: 4-6 people
Cuisine: Indian
Ingredients: 1 big elaichi; 2 small elaichi; 1 small dalchini; 1 tej patta; 4 saboot kali mirch; 2-3 laung; 1 teaspoon jeera; 1 teaspoon salt; 1 tbsp chhole masala; 1 teaspoon turmeric powder; 1 teaspoon Kashmiri Lal mirch powder; 1 teaspoon dry coriander; 1/2 teaspoon Lal mirch powder; 1/4 teaspoon baking soda; 1/2 teaspoon garam masala; 1 teaspoon roasted kasuri methi; 1 cup Pindi chole; 6 small size or three big size; 4 small size onions; 4 green; 1 inch Ginger; 1 tablespoon mustard oil; as required Some coriander; as/ taste Hing

Richa Kansal @cook_30594642

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Richa Kansal @cook_30594642

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Ingredients

40 minutes

4-6 people

1big elaichi
2small elaichi
1small dalchini
1 tej patta
4saboot kali mirch
2-3laung
1 teaspoonjeera
1 teaspoonsalt
1 tbspchhole masala
1 teaspoonturmeric powder
1 teaspoonKashmiri Lal mirch powder
1 teaspoondry coriander
1/2 teaspoonLal mirch powder
1/4 teaspoon baking soda
1/2 teaspoon garam masala
1 teaspoonroasted kasuri methi
1 cupPindi chole
6small size or three big size
4small size onions
4green
1 inchGinger
1 tablespoon mustard oil
as required Some coriander
as/ tasteHing

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Steps

40 minutes

1

Wash chhole properly then soak them in water for 10 to 12 hours
2

Green onion ginger and green chillies finally into paste in a mixer grinder
3

Chop dhaniya leaf finally
4

Grind tomatoes into puree in a mixer grinder
5

Now take a pressure cooker add one big spoon mustard oil in it and turn the gas on high flame to burn the oil first
6

When smoke starts coming out of cooker turn off the flame and let the oil cool down a bit
7

After sometime again turn on the gas and keep it on medium flame
8

Then add all Khade masala and 1 pinch hing in it and let them sizzle
9

When they start sizzling and finally grinded onion paste in it and cook them till date and golden brown in colour
10

After photo 5 minutes when they turned into golden brown in colour add all ingredients and mix them properly
11

Now took them for 2-3 minutes
12

After 2-3 minutes had finally granted tomato puree in it with one teaspoon salt so that they start releasing oil quickly
13

After 5 to 6 minutes when all is completely released add so chhole in it with 1/4 teaspoon baking soda and make them properly
14

Then add one point half cup of water in it close the lid and give 6 to 7 whistle on medium low flame
15

After 627 results turn off the flame and let the pressure cooker depressurize naturally
16

After some time open the lid and add chopped dhaniya leaf garam masala roasted kasuri methi in it and makes them properly
17

Now Punjabi chhole is ready to serve.