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Ingredient
Punjabi Chole
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Ingredient
250 gms
Kabuli channa (chick peas)
3 tbsp
chanadal
3 tbsp
dry mango powder (amchur)
1 tsp
red chilli powder
to taste
Salt
1 tsp
carrom seeds (ajwain)
2 tsp
ginger garlic paste
2-3 tsp
Punjabi garam masala
3-4
green chillies
2 tbsp
oil
1/2 tsp
Soda bi carb (optional)
Cooking instructions
* Step 1
Wash and soak Kabuli chanaand chanaDal for 4-6 hrs or overnight.Drain the water. Please it in the pressure cooker adding 2 cups if water to it and carrom seeds, ginger garlic paste,soda bi carb. Pressure Cook on high flame for 1 whistle, lower the flame and keep for 10 minutes more or till done.
* Step 2
Heat oil in a kadahi add mango powder and fry till it turns dark brown and u see smoke coming out of it.Off the flame.After few seconds add cummin seeds,red chilli powder,garam masala and mix.Add to it boiled chanaonly, (remove the water and keep for further use).
* Step 3
Stir the chole for few seconds and then add the water which is kept aside.Add more water.Now add salt, green chillies, coriander leaves. After 1 boil lower the flame cover and let it cook for 15 minutes. Check the consistency of gravy. It should not be too thin. Check salt and other spices.Chole is ready to serve,garnish with green coriander and tomato slices. Serve with Bhature or Puri's.Some chopped onion and lemon pieces.
* Step 4
Tip.. burnt amchur gives dark colour to the Chole and it doesn't taste sour.
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