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How to make Chole - A famous and popular dish of Punjab served with Bhaturas.

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Chickpeas, Potatoes (आलू)

Cuisine : Punjabi

Course : Main Course Vegetarian

Chole
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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Chole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Aloo Chole . You can also find more Main Course Vegetarian recipes like Bharwan Karela, Bharli Vangi, Ker Sangri, Aloo Methi.

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Chole Recipe Card

Chole
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Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chole Recipe

  • Chickpeas 1 cup

  • Potatoes puree 1 cup

  • Tea leaves 1 tablespoon

  • Dried Indian gooseberry (amla) 2-3

  • Oil 5 tablespoons

  • Onions Chopped 2 medium

  • Green chillies slit 4-6

  • Potatoes cubed 2

  • Chana masala 1 1/2 teaspoons

  • Salt to taste

Method

Step 1

Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves and amla in muslin cloth to form a bundle and add it to the cooker.

Step 2

Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft.

Step 3

Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves and amla. Heat two tablespoons oil in a pan and sauté onions and green chillies till lightly browned.

Step 4

Heat the remaining oil in another pan and fry the potato cubes till golden. Add chana masala to the onions and continue to sauté for half a minute.

Step 5

Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. Add cooking liquour as required and simmer for three to four minutes.

Step 6

Transfer the chole into a serving bowl, place the fried potatoes over the top and serve hot with bhatures.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.