Chickpeas Punjabi Style / Punjabi Chole

Name: Chickpeas Punjabi Style / Punjabi Chole
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups chickpeas / chole washed and soaked in 2 cups water and 1 teaspoon salt; 1 pinch turmeric powder; 1 teaspoon ghee for. Pressure cooking; 2 cups hot water for cooking; 2 tablespoons cooking oil or ghee; 1 large onion chopped; 1 bayleaf; 1 small cinnamon stick; 2 cloves; 2 black cardamoms; 5 pepper corns; 2 green chillies chopped; 1 teaspoon thick tamarind pulp; 1 tablespoon chole masala; 1 tablespoon chilli powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; 1/4 teaspoon garam masala; 1 teaspoon salt or as per taste; 1 teaspoon kasuri methi; 1 tablespoon Chopped coriander leaves for garnish

Vaishali Suhas @HealthisWealth

Bangalore , India

Chole or chickpeas have been a part of our diet for ages. As we all know, they are a super food and have very good iron content. Apart from iron, they are a rich source of plant Protein , amino acids, fiber, calcium and vitamins in the B family. Cook them as curry, shallow fry as fritters, patties or cutlets, as hummus and chutney, boiled and used in salad and chaat. Chole and punjabi cuisine are inseparable. Chole with bhature/ Puri, kulche, paratha or rice, Pulao, samosa, tikki are favourite foods. I have prepared Punjabi Style Chole. Try and share your comments!
#ir #chickpeas #chole #chickpeas #protein #punjabi #breakfast #lunch #snacks #dinner

Vaishali Suhas @HealthisWealth

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Ingredients

30 minutes

4 servings

2 cupschickpeas / chole washed and soaked in 2 cups water and 1 teaspoon salt
Kadla Curry
1 pinchturmeric powder
1 teaspoonghee for. Pressure cooking
2 cupshot water for cooking
2 tablespoonscooking oil or ghee
1large onion chopped
2 medium tomatoes chopped
1 tablespoon ginger garlic paste
1bayleaf
1small cinnamon stick
2cloves
2black cardamoms
5pepper corns
2green chillies chopped
1 teaspoonthick tamarind pulp
1 tablespoonchole masala
1 tablespoonchilli powder
1 teaspooncumin powder
1 teaspooncoriander powder
1/4 teaspoongaram masala
1 teaspoonsalt or as per taste
1 teaspoonkasuri methi
1 tablespoon Chopped coriander leaves for garnish

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Steps

30 minutes

1

First, wash the chickpeas and soak them for 8 hours until they absorb water and swell up. Remove excess water for plants.

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2

To cook chole, add them to a cooker pot. Add 2 cups fresh water, all the whole spices, salt, a pinch of turmeric and 1 teaspoon ghee. Mix well, cover and pressure cookfor 7 to 8 whistles.
3

Then remove the lid after cooling and remove the whole spices. Make a paste of 1 tablespoon chole for later use as a thicker.
4

Then heat a pan. Saute onions, ginger garlic paste till aromatic. Then mix tomatoes, green chillies and cook till soft. Then add some salt, 1/4 cup water and cook covered till soft.
5

Then cool and make a paste. Then heat the rest of the ghee or oil in the pan. Add cumin seeds, pop them and add the paste, cook for a minute. Then add cooked chole and mix well.
6

Add the spices, masalas, salt, tamarind pulp and prepared chole paste. Add hot water as needed and simmer on low heat for 10 minutes till everything is combined and aromatic. Add kasuri methi towards the end.
7

Once oil starts separating from sides, turn off the flame and transfer to a serving bowl. Garnish with chopped coriander leaves and serve with your choice of bread or rice. Enjoy!

Linked Recipes

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Cooksnaps

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Vaishali Suhas @HealthisWealth

on August 09, 2024 19:27

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc