Punjabi Chola
March 10th, 2008 filed under Dal (Lenthils), VeganThese cholas are best compliment with batturas. The combination is known as chola battura. This is a mouth-watering dish.
Serves 2 to 4.
Ingredients:
- 1 cup chickpeas (Garbanzo beans, Kabuli chana)
- 2 tea bags
- 3 tablespoons oil
- 1 teaspoon cumin
- 1 tablespoon basen (Gram flour)
- 2 medium tomatoes
- 1 green chili
- 1 tablespoon shredded ginger
- 1 tablespoon coriander powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt, adjust to the taste
- 1/2 teaspoon black salt
- 1 teaspoon garam masala
- 1 teaspoon amchoor (Mango powder)
Method
Boil 5 cups of water with tea bags; after tea comes to boil lower the heat to low medium and let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
Wash chickpeas well and soak in tea water for at about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Cook on medium high heat. As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes. Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Blend the tomatoes, ginger and green chili to make paste.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds, and as the cumin seeds crack add basen stir-fry until basen is light gold brown. Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
Next add spice mix, salt, garam masala, and mango powder to chickpeas. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste. Boil on medium high heat. After cholas come to boil lower the heat to low medium and put the lid on. Ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
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August 18th, 2008 at 12:59 pm
You are a wonderful cook… I always thought no one could cook like my mom but you are equally good ;-)…
What a difference it makes to the recipe when ginger is added to the chickpeas and cooked in the cooker!! I used to grind the ginger with the masala but your recipe is better..
Thanks again…
Lakshmi
July 28th, 2008 at 2:41 pm
I’m ready to try it! Thank you for inviting us into your kitchen and making everything look so easy and accessible - even to those of us who didn’t grow up eating food like this.
Also, I’ll join in the praise for your husband doing the camera work. He does such a great job getting in close to show the details - like the white blisters on the fried chili garnish. I hope some day my husband and I can share an interest and project like you do!
July 22nd, 2008 at 9:39 am
Hi Dipti,
dough should be very soft, knead the dough foer few minutes then it is easy to work.
July 22nd, 2008 at 8:37 am
Hi Aunti Ji,
I have tried many of these dishes, out of which Rasagulla, Rasmalai, Punjabi Cholas, Samosas and Cutlets came up very well but there was some problem with the Bhaturas. Though the tase was good but the dough was not made right because of which its was impossible for me to roll it to the proper size thus the result was thick bhaturas.
Thanks for helping beginners like me to do justice to some dishes.
July 1st, 2008 at 6:18 pm
Hello Bhavika, boil the drained chick peas in tea water for few minutes that will give some color.
July 1st, 2008 at 5:32 pm
Hello Aunty,
I first tried you Chole recipe it turned out awesome. All your recipes are hasselfree and so easy to make and they taste superb.
Thanks a lot for sharing these lovely recipes
June 30th, 2008 at 12:56 pm
Hello Auntyji,
Namaste.
Just wanted to know if I use the canned Chick peas then how do I soak them in tea water as they are the canned ones..
How can I get the black colour for these chick peas?
June 21st, 2008 at 8:08 am
Dear Manjula Aunty
Hi . How are you doing. I do not have any words to express my gratitiude towards you. You just changed my cooking side and i feel proud whenever i cook something now. I really appreciate your efforts and thanks a lot for all this.
June 13th, 2008 at 8:36 am
Thank You
June 12th, 2008 at 2:55 pm
Hello Shikha,soory I have made a mistake I will take care soon, answer to your question I ment mix salt, garam masala and mango powder.
June 12th, 2008 at 2:20 pm
Manjulaji, Thank you for receipes. In the punjabi chole you say to add the spice mix. I am not sure what spice mix is it that you are asking to put in.
Please reply soon.
Thanks
May 13th, 2008 at 1:37 am
Hi Aunty,
I have been looking at lot many sites to make Chola Batura but coudn’t find the punch in their recipe. Today i happen to open your site and there, this is what i want. Especially watching you make the recipe reminded me my mom. I am going to make this today.
May 10th, 2008 at 2:32 pm
My husband takes the videos.
May 10th, 2008 at 6:15 am
Hi, Mrs. Jain!
Looks so great, I finally broke down and bought a pressure cooker to make it! Thanks again for an awesome site: All my friends love Indian food, and many of us cook it, so I’ve been telling them about you. I’m a white Brit, and I’ve been cooking Indian food for twenty years (taught myself from Madhur Jaffrey’s books) but your recipes are MUCH better than any book I’ve seen–easy to follow, simple, and always delicious. And the videos are awesome–you explain everything clearly. Hope you don’t mind my asking, but who’s your cameraperson? S/he does a great job!
May 4th, 2008 at 7:01 am
Hi!
I love Indian food and to cook. Your website is a great reference! I am so happy I found it. Can I use any (gluten-free) flour as thickener if I don’t have besan? And what kind of tea should I use?
Thank you.
Bubbles
May 2nd, 2008 at 9:20 pm
Auntiji,can u pls show how to make khandvi.
May 2nd, 2008 at 5:59 pm
thanks alot this was a ggreat recepie.
April 26th, 2008 at 1:26 pm
Hi Aunty,
It is a really good effort i am telling everybody about the site and they are lovin it .I think we dont need to gotothe resturants now.Thanks alot for the great effort.
ravi uk
April 26th, 2008 at 9:35 am
Manjulaji,
I loved this recipe without onions and garlic….what a lovely way to have one of my favorites. Do visit my food blog when you get a chance.
Your website is really well laid-out.
Thanks,
trupti
April 26th, 2008 at 8:09 am
Different way of cooking
April 26th, 2008 at 6:21 am
Dear Aunty,
what is the different between Punjabi chole and chole( channa masala) ..am from sri lanka …your recipes are great…i tried many ….
thanks you so much
please try to show many verity preparation of dhal…
best wishes..
April 2nd, 2008 at 10:34 am
Dear Manjula aunty,
Thank you so much for your commitment to vegetarianism. I love your chola recipe, and the way you have described it very clearly. I will try it soon!
VnV from California.
April 1st, 2008 at 8:06 pm
[...] Jain presents Punjabi Chola posted at Manjula’s Kitchen, saying, “Learn to cook Punjabi Chola.” With an [...]
March 31st, 2008 at 3:38 pm
any store carry kitchen pots and pans will have measuring cup and spoons.
March 31st, 2008 at 4:16 am
Hello aunty,
Your website is toooooooo good. I am learning many recipes thru your website. Thanks a lot aunty.
Could you please let me know where can I buy spoon set (tablespoon, teaspoon etc) as well as cup set (In your site you r using cups to measure Ingredients)? Thank you very much for your help.
thanks and regards
March 28th, 2008 at 11:41 pm
hi,
Great site, have made a few of your dishes.
Question: Why (and I have seen this a few times) you add garam masala at the end of the cooking process and not at the begining?
Thanks heaps
March 27th, 2008 at 10:19 am
Yes I like to use basen for thickning the gravey, and like the taste.
March 27th, 2008 at 10:05 am
hello manjula aunty,
thanks for ur prompt reply. i had an other question also, can i use besan flour and follow the same instructions.
March 19th, 2008 at 9:00 am
Manjula,
for the first time today I discoverd your web site and videos on the computer and I am very excited about learning indian cooking. When in Mumbai, I used to goto all my Indian neighbours and learn from them. I could never make a light dhokla. After seeing your video, I am going to try one. You teach very well
thanks and bless you for sharing your recipes.
March 17th, 2008 at 11:21 am
Thanks a lot for all of thease recipes.
March 14th, 2008 at 3:29 pm
I love the way you have updated your website! It is just fabulous! Easy navigation, very well organized, and fun to use. Tonight I will be preparing your chole bhatura recipes. Thanks again for sharing all your years of experience in the kitchen with us. What a priceless resource this is!
March 14th, 2008 at 2:50 am
Hello Manjula Ji,
First of all Congratulations on having a website of your own..Your website is very well organized, the colours used are beautiful n its very easy to access all the recipes..Thanks for sharing all the great recipes with us….
regards