**********Punjabi Chole***********
ingredients
ingredients for the chole
1 and half cup chickpeas (Garbanzo Beans, Kabuli Chana)
2 medium sized onions chopped
3 medium sized tomatoes chopped
1 tsp ginger paste or coarsely ground ginger
1/2 tsp garam masala
1 tsp chilly powder
1 tsp amchur powder/dry mango powder
2 slit green chillies
1 tbsp oil
salt
spices for the punjabi chole masala:
4-5 black cardamoms
1 inch cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds (jeera)
1 and half tsp coriander seeds (dhania)
1 and half tsp fennel seeds (saunf)
2 red chillies
method
* Wash and soak the chickpeas in enough water overnight.
Add enough amount of water as the chickpeas increase in size after soaking it.
* In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.
* In a pan, dry roast all the spices mentioned above till brown. Don't burn them.
* On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.
* Once they are cooled, grind them into a fine powder.
Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
Now add the ginger paste.
* Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
* Add the powdered spices to the onion-ginger-tomato mixture. Saute for a minute.
* Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy.
* Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth.
* Simmer for 5-7 minutes.
* Finally, add the amchur powder.
* Garnish with chopped onions and cilantro leaves.
* Serve the punjabi chole with kulchas, bhaturas, pooris, along with sliced onions and lime. Its tastes good with rice too
1 tsp amchur powder/dry mango powder
2 slit green chillies
1 tbsp oil
salt
spices for the punjabi chole masala:
4-5 black cardamoms
1 inch cinnamon
5-6 peppercorns
3 cloves
1 bay leaf
1 and half tsp cumin seeds (jeera)
1 and half tsp coriander seeds (dhania)
1 and half tsp fennel seeds (saunf)
2 red chillies
method
* Wash and soak the chickpeas in enough water overnight.
Add enough amount of water as the chickpeas increase in size after soaking it.
* In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.
* In a pan, dry roast all the spices mentioned above till brown. Don't burn them.
* On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.
* Once they are cooled, grind them into a fine powder.
Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
Now add the ginger paste.
* Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
* Add the powdered spices to the onion-ginger-tomato mixture. Saute for a minute.
* Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy.
* Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth.
* Simmer for 5-7 minutes.
* Finally, add the amchur powder.
* Garnish with chopped onions and cilantro leaves.
* Serve the punjabi chole with kulchas, bhaturas, pooris, along with sliced onions and lime. Its tastes good with rice too
