Chole Recipe | Punjabi Chole | Punjabi Chole masala

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Chole-Bhature is undoubtedly a match made in heaven. 😀 Did you guys ever been to Delhi NCR Haldiram’s? or any street side vendor selling Chole-Bhature? I always wondered what’s the secret for that dark color chole. And then one fine day I found the secret ingredient. I am sure many of you are already aware of that secret ingredient. 😉 Dry Amla or Tea leaves, you can use any of these two to give that perfect dark color to spicy chole. As I already said in my previous blog of Bhature that Chole-Bhature needs no introduction. This indeed is a mouth-watering, yummylicious and most famous Punjabi dish.

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You can eat this combo either in breakfast or lunch. Or if you love it so just have it anytime of the day. 😉 😀 Just enjoy this homemade Chole-Bhature any day. Serve the chole/ punjabi chole masala with hot-hot fried bhatura, some lachhchhadar onions and pickle. Enjoy this spicy, exotic punjabi meal. This spicy flavorful chole goes well with parathas or pooris too.

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Find recipe for Bhature here: Bhature Recipe | Punjabi Bhatura Recipe

Serves 4-5

Ingredients:

For Boiling Chole

  • 2 Cups soaked chickpeas
  • 1 Tsp tea leaves/ 1 tea bag
  • 3 Garlic cloves
  • 2 Bay leaves
  • 2 Black cardamoms
  • 1/2 Tsp baking soda
  • 1 Tsp salt
  • 2-3 Cups water for boiling

For Masala

  • 1 Tbsp coriander powder
  • 1 Tbsp cumin powder
  • 1 Tbsp pomegranate powder
  • 1 Tbsp black salt
  • 1 Tbsp red chili powder
  • 1 Tsp cinnamon powder
  • 1 Tsp black pepper powder

Other Ingredients 

  • 1 Cup chopped onions
  • 1/2 cup chopped tomato
  • 1 Tbsp chopped ginger
  • 2 Tbsp chopped coriander leaves
  • 1 inch thinly sliced ginger
  • 2-3 Slit green chilies
  • 3-4 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Chole Recipe | Punjabi Chole | Punjabi Chole masala

Step 1- In a pressure cooker take soaked chickpeas with 2-3cups of water and add all the boiling ingredients (garlic cloves, bay leaves, black cardamoms, tea leaves, baking soda and salt. Pressure cook for 3-4 whistled or until the chickpeas are soft and tender

Take out boiled chickpeas in a bowl and discard the whole masala and tea leaves. Keep the water stock for later use

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Step 2- In a pan dry roast cumin powder, coriander powder, pomegranate powder, cinnamon powder and black pepper powder until aromatic and keep aside

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Step 3- In a deep pan/ kadhai/ cooker heat oil and add chopped onions and ginger and fry until translucent and soft. Then add chopped tomato, salt as required. Cover the pan and cook

Step 4- Cook until the tomatoes are mushy and then add the roasted spices, red chili powder and black salt. Mix well and fry for 2-3mins on medium flame and add the boiled chickpeas. Give it a good mix and let it cook for another 1min. Add more salt if required and adjust spiciness according to your taste buds

Step 5- Add water stock to the pan and bring to a boil for at least 5-6mins. Then add coriander leaves, chopped ginger and green chilies. Cover with the lid and turn off the flame. Chole is ready to be served

Serve this spicy treat with hot-hot bhatura’s and onions rings and some tongue tickling pickle. 🙂 Enjoy 🙂

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