17 December, 2016

Punjabi (Satvik) Chole


As the name itself depicts…..it is Satvik ie… no onion – garlic recipe ! Wow very rich.. tasty..healthy.. delicious.. superb.. lip smacking yummy recipe. We all enjoyed this delicious chole with Rice, Dosa/Dosay and Phulka….. recipe is really  awesome.  Satvik chole masala is most popular in Punjab, Delhi, Gurgaon etc but loved all over India I guess. One can find it at every street and corner shops, all the restaurants in these places. I browsed through the net, collected various versions of this recipe, mainly followed anjana skc and finally made and adjusted according to our taste and likes. It turned out really yummy.  Most important thing for me is ….. I have used Amla in this recipe in place of tamarind or amachur powder.


    Ingredients :

  • Chick peas – 1 heaped cup

Soaked it for overnight and pressure cooked it using 3 cups of water along with below listed things, then removed tea bag, cinnamon stick, slightly mashed the chick peas and made paste of amla pieces and added it to the chole later at the end

  • 1 inch – cinnamon
  • 2 – black cardamom
  • 10 – Black pepper corns
  • 3 – cloves
  • 1 – Tea bag
  • 1 – big Amla ( cut into pieces)

Made paste of

  • 4 – medium sized tomato
  • 4 to 6 – green chilli
  • 1 inch – ginger

     Gathered below listed (dry masala) things in a small jar (mixie), and ground it together so that everything gets mixed well

  • Red chilli powder – 1&1/2 tsp
  • Coriander powder – 1&1/2 tsp
  • Chole masala – 1&1/2 tsp
  • Garam masala – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Ajwain/carom seeds – 1 pinch
  • Rock salt – 1&1/2 tsp

For tempering :

  • Oil – 1&1/2 tbsp
  • Ghee – 1 tbsp (added it on the top of chole at the end)
  • Cumin seeds – 1 tsp
  • Bay leaf – 2 medium sized
  • Hing – 1/4 tsp
  • Gram flour – 1/2 tbsp



  • Heat oil in a pan, add cumin seeds, bay leaf, hing, gram flour and roast it till it becomes golden colour on medium flame
  • Now add  ground tomato, chilli, ginger paste, mix well and fry everything for 2 to 3 minutes
  • Now add ground spice powder mix and… combine everything well, cover and cook till raw smell goes and water evaporates (keep stirring in between)
  • Now add cooked chick peas… mix well… add water to get the desired consistency (actually gravy should be little thin)
  • Check for the salt, add amla paste (I have explained it above)… cover and cook for 8 to 10 minutes on slow heat
  • Remove from the fire… Pour 1 tbsp ghee and sprinkle coriander leaves
  • Serve hot