Comments on: Punjabi Chola

By: padma

padma — Mon, 08 Mar 2010 16:23:35 +0000

your recipes are simply wonderful..i notice u don’t use onions much..a possible reason they turn out simply wonderful ,and could be eaten without much worry even after keeping it overnight in the fridge.

By: Nitin

Nitin — Sat, 06 Mar 2010 02:02:49 +0000

Amazing recipe! Loved it

By: synuae

synuae — Thu, 11 Feb 2010 00:17:41 +0000

Your recipes are simply amazing and easy to follow.I have learnt a lot of vegetarian recipes thanks to you.
I was looking for a recipe to cook bengal gram or kala chana.Can you post one please?
Thank You.

Synuae

By: supriya

supriya — Thu, 03 Dec 2009 16:09:26 +0000

thanx a lot..this recipe is really awesome and other recipies are also very good.

By: Anuradha

Anuradha — Sat, 14 Nov 2009 04:16:43 +0000

Aunty
Your recipies are awesome…especially for people who do not like onions in dishes…..
Your suggestion of adding gramflour in channa is really very good ….just like what you eat in the halwai shop…
Thanks Again
Anuradha

By: AAMIR AHMED

AAMIR AHMED — Wed, 11 Nov 2009 16:24:06 +0000

hi ,
manjula aunty
i did’t know how to make cholla fluently & easily but we cann’t do it, we have try many times we alwaya unsuccessfull for this dish, when i got ur recipe i is became me good chef now i made many time my friend always told me “aamir dear today i want to eat cholla as per manjula aunty…
Why do you add besan to chic peas and some of your recipies?

Thanks love your recipies you have blessed so many with your cooking.

By: Passionate cook

Passionate cook — Sun, 08 Nov 2009 21:40:04 +0000

I am a south Indian….. but now i have started preferring north indian cuisine cos of ur recipes…. i dont like onions, so ur recipes r my favorite.

By: Anup

Anup — Tue, 27 Oct 2009 19:55:04 +0000

I forget to mentione, use “Presher Cooked Chole” in mixture with Tometo to make Gravy Thicken.
this was very obvious, no bodody will use raw Chole in Mixture but I clear myself because I do not want to ruin any newcomer’s first dish.

By: Anup

Anup — Tue, 27 Oct 2009 19:48:48 +0000

Hello manjulaji
I really like this dish, even without Onion Garlic.
specifically “Adding Besan” is new to me to thicken a gravy.

friends if you do not like to add Besan try this:

you can add very fine paneer(finly gatted) in tometo gravy but this will make your Chole very mild in test, if you want spicy try second Option

when you make tometo puree, grind some chole into Mixture with it, which will thicken your Gravi and do not change test

By: shruti

shruti — Tue, 20 Oct 2009 21:30:33 +0000

hello aunty..
saw ur video on youtube accidently..and im so glad this accident happened
i made the Punjabi chola for diwali get together at our place and the comppliments i got was over whelming i even made mathri,gujia n shakkar para for the 1st time in my life..and again thanks to you they came out Awesome..your proportions are so accurate,that there is no room for any errors
thank you again aunty..will be makin dal makahni tonight