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How To Boil Chole

The chickpeas need to be boiled properly so that they get proper colour and are cooked well. It is very necessary to cook them well so that they can be digested well. Half cooked chickpeas can cause flatulence, indigestion and a lot of discomfort.

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How To Boil Chole

Main ingredients Chickpeas (chole/kabuli chane), Tea leaves, Dried pomegranate seeds, Dried Indian gooseberry, Salt
Cuisine Indian
Course Main course vegetarian
Prep time 6-8 hours
Cook time 20-25 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Vegetarian

 

Ingredients

  • 1 cup chickpeas (chole/kabuli chane), soaked for 6-8 hours
  • 2 tablespoons tea leaves
  • 1 tablespoon dried pomegranate seeds (anardana)
  • 1 tablespoon dried Indian gooseberry (amla) pieces 
  • Salt to taste

Method

  1. Take a small muslin cloth, place tea leaves, dried pomegranate seeds and dried Indian gooseberry pieces in the centre, collect the edges of the cloth and tie it into a knot to make a potli.
  2. Drain the chickpeas and put into a pressure cooker. Discard the water used for soaking.
  3. Add 4 cups fresh water, the prepared potli and salt. Place the cooker on heat, cover with its  lid and cook on medium heat till 3-4 whistles are given out.
  4. Open the cooker once the pressure has reduced completely.
  5. Discard the potli and use the chole as a base for various recipes.
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