chickpeas

Kabuli Chana Cholley | Chickpeas in Punjabi Style

1:23:00 AM

Kabuli Chana Cholley | Chickpeas in Punjabi Style
This is one of the North-Indian speciality dish. It is very popular Punjabi dish. Kabuli Chana in Punjabi style is prepared by cooking chickpeas with onion, tomato, ginger, garlic, other special herbs and spices. This is my Mom's recipe, she cooks very well and tasty. This recipe tastes similar to the cholle one gets in the punjabi joints on the streets of Delhi. 

Sometimes a simple dish is all it takes, to make me feel warm and cozy. Its like that secure feeling you get while lying down on mom's lap :) It's like home. This simple dish of lentils for me is all that and more. A total comfort food. 
  
Chickpeas are an excellent source of nutrients, iron, fiber and protein, it's overall a healthy ingredient. Jeera rice, Kulcha and Poori pair very well with this dish. If you are looking for more chole recipes then do check Amritsari Chole Recipe .Here's the recipe of Kabuli Chana Cholle in Punjabi Style !!

Ingredients :

Kabuli Chana / Chickpeas - 2 cup
Onion(medium) - 3 nos.
Tomato(medium) - 3 nos.
Chopped Ginger - 1 tsp
Chopped Garlic cloves - 1tsp ( you can use ginger-garlic paste also - 1tbsp.)
Green chillies (optional)
Jeera - 1/2 tsp
Coriander powder
Red chilli powder
Dry Mango Powder
Garam Masala Powder
Salt to taste
Tea water ( boil tea in water, we use that water in white cholle)
Oil

Note*- This is Jhatpat recipe , no need to soak chickpeas overnight.

Method :

1. Tea Water - Take a pan, add 1 cup of water and now add tea. Give 1-2 boil in full flames. Switch off the flame and Keep it aside to cool.

2. In a cooker Add chickpeas, water and salt. Pressure cook the chickpeas with until done. Give 1 whistle in a high flame, then reduce the flame in low mode and cook for 1/2 an hour more.

 3. In another bowl, Take boiled chickpeas from cooker and keep it aside.
4. For making masala - Grind all onion, tomatoes, garlic cloves, ginger and green chillies(optional) in a mixer to make a thick paste, add 1 tbsp of water(if it is required).
5. Heat a oil in a pan or same cooker, add jeera and onion-tomato masala, saute for few minutes. Add all indian spices coriander powder, red chilli powder and saute in a low flame till the masala is cooked. When masala is leaving oil in around, it means your masala is cooked.

6. Add cooked chickpeas in cooked masala, mix well. Pour slowly add Tea water which was kept aside and adjust further addition, in order to achieve a thick consistency.

7. Add dry mango powder and required salt. Allow to boil, add garam masala powder and remove from fire.

8. Serve hot cholle with rice, chapatti, naan and poori.

Special Note :-
  • If you want to make dry cholle which is shown in picture, its very easy to make, take left-over cholle in a pan. Cook in a low flame, reduce the curry from chickpeas when 80% curry reduced just add dry mango powder. Your chatpate cholle is ready. Serve hot chatpate cholle with poori.

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