Chole Bhature is very popular eatery in India specially in Delhi and Mumbai. Punjabi Chole is mouth watering yummy dish made from white chick peas and you will enjoy it with Bhature, naan or roti. But it goes well with Bhature. Enjoy our easy and quick method of making Punjabi Chole.
- 250 gms kabuli channa (White Chick peas), soak in water overnight
- 3 green chillis, slit length wise
- 1 tsp grated ginger
- 1/2″ cinnamon stick
- 1 whole black cardamom
- 1 bay leaf
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 1/2 tsps red chilli powder
- fresh coriander leaves for garnish
- salt to taste
- 1 1/2 tbsps oil
For Masala (dry roast on medium flame for 5 minutes and grind to a fine powder):
- 1 1/2 tbsps coriander seeds
- 1 1/2 tsps anardana (dried pomegranate seeds)
- 3 cloves
- 1″ cinnamon
- 2 black cardamoms
- 1/2 tsp pepper corns
- 3/4 tsp cumin seeds
- Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
- Heat oil in a heavy bottomed vessel, add green chillies, grated ginger and bay leaf. Cook for few seconds.
- Add the chopped onions and saute till transparent. Add red chilli powder and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 minutes.
- Add the ground Masala powder and mix well.
- Add the boiled channa. leave some channa (3 tbsp) and mashed it. Cook on simmer for 4 minutes. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 minutes or till you achieve a slightly thick gravy.
- Adjust the salt and turn off heat. Garnish with fresh coriander leaves and chopped onions.
- Serve hot with bhatura or rotis.