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Punjabi Chola

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Punjabi cholas are the best compliment with baturas. The combination is known as chola battura. This is a mouth-watering dish.

Serves 2 to 4.

Punjabi Chola

Ingredients:

  • 1 cup chickpeas (Garbanzo beans, Kabuli chana)
  • 2 tea bags
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 tablespoon basen (Gram flour)
  • 2 medium tomatoes
  • 1 green chili
  • 1 tablespoon shredded ginger
  • 1 tablespoon coriander powder (dhania)
  • 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)

For garnish:

  • 1 tablespoon shredded ginger
  • 1 green chili sliced long ways

Method:

  1. Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low.
  2. Let it boil for another 2 to 3 minutes. Take out the tea bags and keep aside.
  3. Wash chickpeas well and soak in tea water for about 8 hours. Chickpeas after soaking will become about 2 1/2 times the volume of the original.
  4. In pressure cooker add chickpeas with the water they were soaked in, plus 2 more cups of water. Close the cooker and put the pressure on.
  5. Cook on medium high heat.
  6. As pressure cooker starts steaming turn the heat down to medium and cook for about 15 minutes.
  7. Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
  8. Blend the tomatoes, ginger and green chili to make paste.
  9. 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.
  10. Next add tomato paste, coriander powder, and black pepper. Stir-fry for 2 to 3 minutes until the oil is separating from the mixture and tomato mixture should be about half in volume.
  11. Add spice mix, salt, garam masala, and mango powder to chickpeas.
  12. While mixing, lightly mash the chickpeas. Adjust salt, pepper, and sourness to your taste.
  13. Cook on medium high heat. After cholas come to boil lower the heat to  medium low and put the lid on.
  14. Cholas are ready to eat in as little as ten minutes, but for best taste let simmer for 30 minutes, stirring every 5 or 6 minutes.
  15. Garnish cholas with shredded ginger and sliced green chili.

139 thoughts on “Punjabi Chola

  1. Hi Manjula,

    My husband and I loved the chole. I had used some onion as well and had roasted besan separately. I have a doubt regarding the bhature recipe though. I had used your bhatura recipe but the bhature seem to be a little dry as compared to what we eat at various outlets. Could you suggest some way to improve that?

    Jasdeep

      1. Hi Manjula,

        I had left the mixture for overnight fermentation and the dough once prepared for 3 hours. Bhatura’s were fluffy and soft (I am assuming due to fermentation), but slightly dry.

  2. Hi – Can I cook this recipe on the stove top or a slow cooker…I do not have a pressure cooker? Thanks. A friend brought this to a party and we all LOVED it and would love to make it also!

  3. hello maam,

    I tried punjabi chole recipe.My hubby just loved it.Waiting to try most of your recipes.Thanks you so much for uploading such a lovely dish.Maam, If you have know any south indian gravy type dishes please could you upload it:).

    Regrads,
    Shruthi

    1. Jas, Of course Battura taste best when they are hot right from frying pan but they still taste great if you have made them 2-3 days before and heat them over skillet or in oven.

  4. I made this for a friend’s dinner party and I couldn’t stop eating it!! Best channa I’ve ever tasted. I didn’t use the teabags and it was still delicious.

  5. Hi Manjula. I enjoy your recipes, but I did not see an explanation for adding tea bags to the water. Is it for a darker color to the chole?
    Thanks.

  6. Hi Manjula Aunty,

    I tried your punjabi chole recipe and its the best chane I ever tasted. Thank you so much again. Your recipes and the way you present it, are magical. I am a big fan of you.
    Love you so much Aunty.
    Zareen

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