7 May, 2016
Punjabi Chole (Chickpeas cooked in Punjabi Style)Posted in : Punjabi Tadka, Taste of India, Veg on by : Isha K Tags: Health Benefits of ChickPeas, How to prepare chole masala powder, How to prepare Garam Masala, punjabi cuisine
After a long time I am writing this recipe finally. It was pending in the drafts for almost 4 months and I was making and posting new recipes and stuff. Recently I posted a fuss free white chickpeas recipe which is a Zero Oil, no onion, no garlic and no tomato recipe, it is equally tasty and healthy. There is so much to cook, bake and then write, this cooking world has no limits and you just lost when you enter here!
Anyway, cooking philosophy apart, lets come to the recipe part. Chickpeas are my favorite not because of their taste only, but also they are loaded with lots of health benefits and nutrients, plus the taste of the chickpeas is so subtle that it does not change even after doing so many variations. You can serve these chole with hot and crispy poori, fluffy bhatura or soft kulche.
Many whole spices are also used in this recipe to give them that real spicy hotness and you know they have some health benefits also, it is better to include them in your food sometimes.
I do not use ready-made Chole Masala Powder, it changes the taste of the dish, it is better to prepare it at home with fresh ingredients. I use Anardana to give that tanginess but if you like more chatkara, you can add dry mango powder (amchur) or squeeze some lemon juice. So let’s get started with one of the hot and yummy Punjabi delicacies.
1. Chickpeas– 250 grams
2. Enough water to soak the chickpeas overnight
1. Soaked chickpeas
2. Water – 3.5-4 cups
3. Teabag– 1 No. Or If you do not have tea bags, take 1 -2 teaspoon of tea in a muslin cloth, make a tight potli.
4. Black Salt- 1 Teaspoon
5. Salt- to taste
6. Whole Spices-
– 1 Bay Leaf
– 1 Cinnamon stick
– 1 Brown Cardamom
– 1 star Anise
– 2 green Cardamoms
Chole Masala Powder-
1. Anardana (Dry Pomegrenate Seeds) – 1 Tablespoon
2. Cumin Seeds (Jeera) – 1 Tablespoon
3. Brown Cardamom- 2 No.
4. Green Cardamom- 2 No.
5. Cloves (Laung) – 1/4 Teaspoon
6. Cinnamon (Daalchini) – 1 big stick or 2 small of almost 1 inch
7. Whole Red Chillies- 2 Nos.
8. Black Peppercorns (Sabut Kali Mirch) – 8-10
9. Carom Seeds (Ajwain)– 1/4th Teaspoon
Some people also add coriander seeds in this powder, but as I have additionally added the coriander powder to the masala so I avoid adding them here, I make this chole masala powder fresh whenever I make this recipe rather doing this in bulk and then storing it. It hardly takes 5 minutes to get the perfect end results. 🙂
1. Mustard Oil/ Refined Oil/ or whichever you use/ Ghee – 2-3 Tablespoon2.
2. Onions, 2-3 Nos. , sliced
3. Ginger garlic paste- 2 Tablespoon
4. Kashmiri red chilli powder- 1 teaspoon
5. Dhaniya powder- 1 tablespoon
6. Green Chillies- 2-3 Nos.
7. Chole Masala Powder- prepared from above mentioned ingredients
8. Ginger- 1/2 inch, finely chopped
9. Tomato- 2 medium, finely chopped
10. Green Chillies- 2-3 Nos.
I know this is really a long list of ingredients. 😛
1. Wash chickpeas thoroughly and soak them in the water for 6-8 hours or overnight. There should be enough water to soak the chickpeas as they get almost double in size once soaked.
2. In a pressure cooker, add soaked chickpeas, tea bag, black salt and the whole spices mentioned in the ingredients under the heading boiling the chickpeas.
Preparing Chole Masala Powder-
Traditionally spices were sun dried and then people used to grind them in a mortar and pestle to get the full fragrance and flavors. But now a days, we prefer dry roasting the spices and grinding them in an electric grinder to save the time. It also gives the nice aroma and flavors though. So if you can’t sun dry the spices, at least dry roast them before making the powder.
1. In a non-stick pan or griddle, add dry pomegranate seeds and cumin seeds, dry roast them till they turn into little brown color and started emitting their fragrance. Take them out in a plate.
2. Now in the same pan, add Black peppercorns, Cinnamon, Brown cardamom, green cardamom and carom seeds. Dry roast them till you start getting the fragrance. Do not burn them. Take them out in the same plate.
3. Now in the last dry roast, red chillies and cloves, they burn very soon so keep them in the pan for 10 seconds and switch off the gas.
4. Let them cool down. Grind all the spices together.
The reason why I roasted the spices in different steps because some spices have a tendency to roast very soon and some takes time, so to roast them evenly it is done step by step
1. In a pan, heat oil or ghee. Add sliced onions and fry till they turn brown. Try to slice onions in equal size so that they fry evenly.
2. When it turns brown, add ginger garlic paste and fry till the raw smell disappears.
3. Add all the powdered spices, add some salt, excluding chole masala prepared above, fry this masala. Just check on the salt because we have added some while boiling the chickpeas also.
4. Then add green chillies, tomato and finely chopped ginger. Fry till the tomatoes become soft and masala leaves the sides or oil.
5. Add some chickpeas to the masala, mash a little and saute for 3-4 minutes.
6. Now add the remaining chickpeas,with the stock, check the salt and add chole masala powder, prepared above, add amchur or lemon juice if you want more tangy, cover with a lid.
7. Let it simmer for 5-10 minutes. Open the lid and dry the liquid to the consistency you want.
8. Garnish with coriander leaves, ginger julienne and onion rings. Serve with poori, kulcha, bhatura, naan or rice.