Punjabi chole

 

Chole Bhature is a family favourite. But the chole have to be made in the authentic Punjabi style. After multiple tries, have come up with this recipe which we all love. Taken a shortcut on the ingredients here - the ones that need to be used while cooking the chickpeas are mentioned in the method.

Ingredients

Chickpeas soaked and boiled 1 1/2 cup

Onions 2 chopped finely 

Tomatoes 2 puree

Turmeric 1 tsp

Chilli powder 1 tsp

Cumin powder 1 tsp

Coriander powder 2 tsp

Chole masala 1 tsp

Carom seeds 1/2 tsp

Ginger 1 tbsp chopped finely 

Garlic 1 tbsp chopped finely

Tamarind 1 inch soaked

Dry mango powder 1 tsp

Kasuri methi 1 tbsp

Bay leaf 1

Method

Soak chickpeas overnight. Add baking soda 1/2 tsp, 2 black cardamom, 1 tea bag, 1 inch stick cinnamon, 1 tsp salt, double the quantity of water and 4 cloves and pressure cook for 3 whistles.  Throw away the whole spices and tea bag. 

In a kadhai or deep pan, heat 2 tbsp oil. Add carom seeds and  bay leaf. Add ginger and garlic. Add chopped onions and fry till brown. Add pureed tomatoes and cook well till oil separates. Add all the masala powders and tamarind and kasuri methi. Drain the chickpeas - retain the water. Add drained chickpeas to the fried paste and mash a little. Add the water based on required consistency. Add salt to taste. Cook the chole for 10 mins on low flame. Garnish with fried chillies and chopped coriander. Serve with bhature, puris or rotis.