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Traditional Punjabi Chole Recipe

Traditional Punjabi Chole is a popular Indian Breakfast
Author :
 
On :
Tuesday, 23 May, 2017
Category :
Festive Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Preparation Time :
12 hours
Servings :
Serves 4
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 250 g - Kabuli Channa
  • 50 g - Rajma
  • 2 tsp - tea powder
  • 2 pieces - Clove
  • 1 piece - Cinnamon
  • 1/2 tsp - black pepper
  • 2 - Green chillies
  • 1 piece - Ginger
  • 1/2 tsp - cooking soda
  • Salt to taste
  • 3 tbsp - anardana paste
  • 1/4 tsp - Mango powder (aamchur)
  • 1 tbsp - Garam Masala
  • 3 - boiled Potatoes
  • 1 - big tomato, chopped
  • 2 tbsp - Ghee
  • For dry masala:
  • 1 - Bay Leaf (tejpatta)
  • 2 tsp - Mustard Seeds
  • 2 tsp - Jeera
  • 1 tsp - Fenugreek seeds (methi daana)
  • 2 - Cloves
  • 1 - dry Red Chilli (lal mirch)
  • How to Make Traditional Punjabi Chole:

    1. For dry masala:
    2. In a pan, roast masala ingredients. Grind to make a fine powder and keep aside.
    3. In a big vessel, pour water. Add cooking soda and salt. Add Kabuli channa and rajma and soak this overnight.
    4. Next morning, drop a small pouch of tea leaves into the vessel containing the soaked grams
    5. Cook till channa and rajma become soft.
    6. Discard the pouch when cooked.
    7. Prepare a fine paste by grinding cloves, cinnamon, black pepper, green chillies and ginger.
    8. Mix this paste with cooked channa and rajma.
    9. Heat a pan and add the channa and rajma. Pour leftover water from boiled grams and boil.
    10. Add dry masala, garam masala, annardana paste, amchur powder and black pepper powder and stir.
    11. Cook all ingredients till water dries up and the masalas stick to the channa and rajma.
    12. Make a space in centre of the pan and pour the ghee. When the ghee melts, mix it with channa and rajma.
    13. Cover and cook for a while on low heat.
    14. Remove from flame and garnish with potato, tomato and green chillies.




     

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