21 June, 2019
CHOLE (PUNJABI CHOLE)/ಛೋಲೆ/ಪಂಜಾಬಿ ಛೋಲೆ – VIDEO
Chole is a very popular curry/gravy prepared by Punjabi’s as well as through out north India. It is also a favorite dish among many Indians. Chole chawal , chole bhature, chole aloo tikki, chole paratha etc are favorite combinations among most of the Indians. I make it very often at my place using home made chole masala powder and we like it most with rice.
You can also find the recipes of Chole paratha , Palak chole , chole almond tikki chat , yeast/soda/eno free bhature , Punjabi satvik chole , Hyderabadi aloo-chole , chole huli/dal , achari chole pulao/biryani , kadalekalu southekayi avalakki/poha , chole/chana sweet poha , chole salad/usli , chole corn salad/usli , fresh chole salad/usli here on my blog.
By the way here is one of our south Indian special curry/huli made using chickpeas which is to be eaten with Plain rice. You can check the recipe here – chickpeas/chole salad + huli/dal/curry You need to make it to believe how yummy it tastes !
I make this chole in two ways ie… making ways/procedure differs. You can have a look at both the ways. One in written form and one more way in the video
Ingredients : measuring cup used – 250 ml
- Chole/chickpeas/kadalekalu – 1 cup (yielded 2&3/4 cups after soaking)
- Cinnamon stick – 1 inch piece
- Black pepper corns – 1/2 tsp
- Tea bag – 1 or Tea leaves – 1/2 tbsp
- Cloves – 5
- Green cardamoms – 4
- Water – 4 to 5 cups
Others :
- Oil – 1/2 tbsp
- Ghee – 1/2 tbsp
- Cumin seeds – 1 tsp
- Onion – 1 big (chopped)
- Tomato – 1 big (coarsely ground)
- Green chili – 3 to 4 (slit)
- Ginger – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Red chili powder(less spicy/Kashmiri) – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Hing – 1/8 tsp
- Chole masala powder(home made) – 1 to 1&1/2 tbsp
- Jaggery powder – 1 tsp
- Tamarind juice/grated mango/amla paste/dried mango powder – 2 tbsp
- Salt – to taste (I have put 1&1/2 tsp)
- Chopped coriander leaves to sprinkle and garnish – 2 to 3 tbsp
NOTE : If you ever forget to put tea bags and spices while soaking/cooking the chickpeas, then make the decoction using tea leaves, cinnamon stick, cardamoms, cloves, Pepper in 1/4 cup of water, then add it to the chole later. watch/refer in the video.
PROCEDURE :
- Soak chickpeas/chole in enough water for 10 to 12 hours or over night
- Boil 3 cups of water in a pressure cooker, put soaked chole, tea bag, cloves and cinnamon stick, pepper corns and give it 4 to 5 whistle
- Heat oil in a pan/kadai, add in cumin seeds, chopped onion, slit green chilies, ginger and saute until onion becomes soft
- Now add in coarsely ground tomato (you need to grind grated mango also here along with tomato if you are using it) and saute till all the water evaporates, then add salt (1/2 tsp) as much required only for the paste
- Then add in turmeric powder, red chili powder, cumin powder, dhania powder and hing, saute everything well while sauteing
- Remove tea bag from the cooked chole and make a paste of a small portion of cooked chole, say about 1/2 cup of it using little water (make use of that remaining 1 cup of water) (here I grind all the whole spices, which are being added while cooking chole, along with 1/2 cup of chole) and add it to the spice mixture in the pan/kadai
- Also put the remaining cooked chole (Slightly mash with a masher), salt, chole masala powder, jaggery powder, tamarind juice and coriander leaves. Also add in water if required to get the desired consistency and let it boil really well
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- Remove from the heat, put ghee on the top and cover
- Garnish with coriander leaves and serve with anything like rice/ghee rice, bhature, poori, chapati, paratha
Check here for home made Chole masala Powder
