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Home Dish Chickpeas Punjabi Style / Punjabi Chole

Chickpeas Punjabi Style / Punjabi Chole

Name: How to cook Chickpeas Punjabi Style / Punjabi Chole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vaishali Suhas

Chickpeas Punjabi Style / Punjabi Chole

Chole or chickpeas have been a part of our diet for ages. As we all know, they are a super food and have very good iron content. Apart from iron, they are a rich source of plant Protein , amino acids, fiber, calcium and vitamins in the B family. Cook them as curry, shallow fry as fritters, patties or cutlets, as hummus and chutney, boiled and used in salad and chaat. Chole and punjabi cuisine are inseparable. Chole with bhature/ Puri, kulche, paratha or rice, Pulao, samosa, tikki are favourite foods. I have prepared Punjabi Style Chole. Try and share your comments! #ir #chickpeas #chole #chickpeas #protein #punjabi #breakfast #lunch #snacks #dinner

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

2 cups

chickpeas / chole washed and soaked in 2 cups water and 1 teaspoon salt

1 pinch

turmeric powder

1 teaspoon

ghee for. Pressure cooking

2 cups

hot water for cooking

2 tablespoons

cooking oil or ghee

large onion chopped

bayleaf

small cinnamon stick

cloves

black cardamoms

pepper corns

green chillies chopped

1 teaspoon

thick tamarind pulp

1 tablespoon

chole masala

1 tablespoon

chilli powder

1 teaspoon

cumin powder

1 teaspoon

coriander powder

1/4 teaspoon

garam masala

1 teaspoon

salt or as per taste

1 teaspoon

kasuri methi

1 tablespoon

Chopped coriander leaves for garnish

Cooking instructions

* Step 1

First, wash the chickpeas and soak them for 8 hours until they absorb water and swell up. Remove excess water for plants.

* Step 2

To cook chole, add them to a cooker pot. Add 2 cups fresh water, all the whole spices, salt, a pinch of turmeric and 1 teaspoon ghee. Mix well, cover and pressure cookfor 7 to 8 whistles.

* Step 3

Then remove the lid after cooling and remove the whole spices. Make a paste of 1 tablespoon chole for later use as a thicker.

* Step 4

Then heat a pan. Saute onions, ginger garlic paste till aromatic. Then mix tomatoes, green chillies and cook till soft. Then add some salt, 1/4 cup water and cook covered till soft.

* Step 5

Then cool and make a paste. Then heat the rest of the ghee or oil in the pan. Add cumin seeds, pop them and add the paste, cook for a minute. Then add cooked chole and mix well.

* Step 6

Add the spices, masalas, salt, tamarind pulp and prepared chole paste. Add hot water as needed and simmer on low heat for 10 minutes till everything is combined and aromatic. Add kasuri methi towards the end.

* Step 7

Once oil starts separating from sides, turn off the flame and transfer to a serving bowl. Garnish with chopped coriander leaves and serve with your choice of bread or rice. Enjoy!