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Punjabi Chole
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Punjabi Chole

Punjabi chole are the best compliment with Baturas, and Naan. The combination is known as Chola Battura. This is a mouth-watering dish, popular with all ages. Popular street food. 
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3

Ingredients

  • 1 cup chickpeas, garbanzo beans kabuli chana
  • 2 teabags
  • 3 tbso oil
  • 1 tsp cumin seeds jeera
  • 1 tbsp besan gram flour
  • 2 tomatoes medium size
  • 1 green chili
  • 1 tbsp ginger shredded
  • 1 tbsp coriander powder dhania
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 tsp black salt
  • 1 tsp garam masala
  • 1 tsp mango powder amchoor

For Garnishing

  • 1 tbsp ginger sliced
  • 1 green chili sliced long ways

Instructions

  • Boil 5 cups of water with tea bags; after tea comes to boil turn down the heat to medium low. 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 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. Close the cooker and put the pressure on. 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 and tomato mixture should be about half in volume.
  • 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.
  • Cook on medium high heat. After choles come to boil lower the heat to medium low and put the lid on.
  • Choles 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.
  • Garnish choles with shredded ginger and sliced green chili.