17 December, 2016

Chole | Punjabi (Satvik) chole |

Posted in : Breakfast recipes, Diabetic friendly recipes on December 17, 2016 by : Divya Suresh Tags: BREAKFAST, chickpeas, chole, diabetic friendly, healthy, home made, nutritious, Punjabi chole, yummy curry

ಛೋಲೆ | ಪಂಜಾಬಿ ಸಾತ್ವಿಕ್ ಛೋಲೆ |

As the name itself depicts…..this is a Satvik dish ie… no onion – no 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…..what not and what all.

This 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.

Actually Suresh had been to a conference recently and there he tasted this awesome chole and told about it to me. I was like, wanted to try it out immediately as the details he gave was so interesting.

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 amchur powder.

You can also check the recipes of – Wheat flour/Amritsari aloo Kulcha and chole , Punjabi chole , Achari chole/chickpeas biryani , chole/chickpeas salad and curry/Kadalekalu usli mattu kattina huli , Hyderabadi aloo chole , chole almond tikki chat , Palak chole , Chole Paratha

Here in this link, you can also check the details of how to make chole masala powder at home – home made chole masala powder

Ingredients : measuring cup used – 250 ml

White chickpeas/Kabuli Chana – 1 cup

Soaked the chickpeas 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

To cook along with chickpeas :

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) powders 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 – 1/2 tsp 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

PROCEDURE :

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