Rawalpindi Chole

Recipe by
Total Time:
35 minutes - 1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 250 g - chickpeas soaked overnight in cold water
  • 1.5 tbsp - dried pomegranate seeds
  • 1 tbsp - cumin seeds (jeera)
  • 1 tsp - channa masala powder
  • 1 tsp - mango powder (amchur)
  • 2 - big onions sliced
  • 2 - green chillies sliced
  • 10 inch - ginger julienne
  • 2 - big tomatoes sliced
  • coriander leaves chopped
  • salt
  • red chilli powder
  • 4-5 tbsp - pure ghee
  • Lemon juice - optional

How to Make Rawalpindi Chole

  • Boil channa for 20 mins in a pressure cooker after adding a little bit of salt.
  • Once it boils, drain out the water from channa and keep it aside and store the water in a separate tumbler.
  • Heat the frying pan and start roasting dried pomegranate seeds and cumin seeds.
  • Once the aroma of the roasted jeera is released, turn off the stove and cool this mixture.
  • Grind it in and make a fine powder.
  • Now take a kadai, add ghee and heat it.
  • Once it is hot enough, add the channa, anardana powder, amchur, channa masala, salt and red chilli powder.
  • Mix everything until channa is well coated. If the channa starts to stick to the pan, add some more ghee.
  • Now add sliced onions, green chillies and the water drained from the channa.
  • Cook further until the water fully evaporates.
  • Garnish with julienne ginger, sliced tomatoes and freshly chopped coriander leaves. (Lemon juice is optional).
  • Your Rawalpindi chole is ready to eat.

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