chole recipe | Punjabi chole | Punjabi chana masala | roadside chole |
by Tarla Dalal
Added to 514 cookbooks
This recipe has been viewed 413106 times
chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with 18 amazing images.
chole is a very popular roadside chole chaat which is also called Punjabi chana masala. Who can resist the masaledar taste and tempting aroma of Chole? A popular chaat famous all across the country, and now all over the globe, chole features boiled white chickpeas flavoured with a wide range of spice powders, notably a special Chole Masala, along with onions, ginger and garlic.
Special aspect of this famous roadside chole is the cooking of the chana with tea, to give a rich flavour and colour to it. chole has too many variations and every Indian household has their own way of preparing it, this recipe is a Punjabi style of preparing the tongue licking chole!!
chole is one of the easiest and tastiest Punjabi sabzi. chole is a versatile dish as it can be had with any Indian bread be it puris, bhatura, roti, Paratha, naans or a kulcha.
Notes on Punjabi chana masala. 1. For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours. 2. Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage. 3. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely. 4. Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste.
Punjabi chole has gained its popularity in Indian resataurants as well as sold on Indian streets along with bhature! Also, you can have Punjabi chana masala at any given point of the day be it for breakfast, lunch or dinner!
Learn to make chole recipe | Punjabi chole | roadside chole | Punjabi chana masala | with detailed step by step recipe photos and video below.
For chole- To make chole, combine the kabuli chana, salt, tea bag and enough water in a pressure cooker and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Discard the tea bag and drain the kabuli chana. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds.
- When the seeds crackle, add the onions, ginger and garlic and sauté on a medium flame for 1 to 2 minute or till the onions turn translucent.
- Add the chole masala, chilli powder, dried mango powder, turmeric powder, coriander powder, cumin seeds powder, salt and 1 cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the kabuli chana, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Mash the kabuli chana once lightly with a help of a masher.
- Serve the chole hot.
Chole, Punjabi Chole Masala, Chole Recipe recipe with step by step photos
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The chole | Punjabi chole | roadside chole | Punjabi chana masala | made with spices and chickpeas tastes amazing with garma garam bhature but, it can also be served with tikkis or samosa to make various chaat recipes. Here are some recipes to make with chole :
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For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
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Drain well using a strainer. Keep aside.
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Take a small piece of muslin cloth.
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Put the tea leaves in it.
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And tie it tightly. Keep aside.
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In a pressure cooker, add the kabuli chana.
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Add the salt.
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Add the muslin cloth tied bag.
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Add enough water.
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Mix it well.
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Pressure cook it for 3 whistles. Allow the steam to escape before opening the lid. Remove the tea muslin cloth.
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Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
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For the Punjabi chole masala gravy, heat the oil in a deep non-stick pan and add the cumin seeds.
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Allow the cumin seeds to crackle, it will take 30 seconds. Do not overdo it as the cumin seeds will burn. Add the onions.
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Add the ginger. We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely.
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Add the garlic. This gives a great taste and a must to use unless you are a jain do not add it.
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Sauté on a medium flame for 1 to 2 minutes.
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Add the chole masala, this can be bought readymade from any grocery store or super market but, if you wish you can also make it at home following this easy recipe for Chole masala powder.
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Add the chilli powder.
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Add the dried mango powder. You can also use lemon juice or anardana as a substitute.
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Add the turmeric powder.
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Furthermore, add the coriander powder.
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Add the cumin seeds powder and salt.
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Add 1 cup of water. At this stage, you can also make use of the water in which the kabuli chana was pressure cooked.
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Mix well and cook on a medium flame for 1 to 2 minutes, stir it once in between.
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Add the kabuli chana.
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Mix well and cook on a medium flame for 5 to 7 minutes, stir it in between.
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Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste. Your Punjabi chole is now ready!
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Also, you can add little coriander to chole | Punjabi chole | roadside chole | Punjabi chana masala | if you want. Mix well and keep aside.
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Serve chole | Punjabi chole | roadside chole | Punjabi chana masala | hot garnished with onion rings.
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For pressure cooking kabuli chana for the Punjabi chole recipe, take a deep bowl, add the kabuli chana and cover them with enough water. Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
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Drain the kabuli chana well using a strainer. You can reserve the water and use it later while cooking at a later stage.
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We have added finely chopped ginger as it gives a better flavour. Always use a very sharp knife to chop ingredients finely.
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Mash the kabuli chana once lightly using a masher, do not over mash it. This light mashing thickens the gravy and gives a great taste.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 223 cal |
| Protein | 7.2 g |
| Carbohydrates | 26.8 g |
| Fiber | 11.7 g |
| Fat | 9.7 g |
| Cholesterol | 0 mg |
| Sodium | 10.5 mg |
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