Punjabi Chole Recipe

Punjabi Chole Recipe

Punjabi Chole Recipe with step-by-step photo and video recipe.

Chole Bhature is my all-time favorite dish ever since I was a kid. I used to be the happiest kid whenever my Mom made chole bhature.

Though it wasn’t a usual fair at home. But those weekends, when all of us siblings would sit together to enjoy chole bhature are the beautiful memories I have of my childhood.

 

Punjabi Chole Recipe

 

My Mom makes amazing bhature without any soda. I will share that recipe soon. For now, you can check out my fool proof recipe of bhature.

Coming from a Punjabi family, I have tasted many Punjabi Chole recipes at my relative’s homes. The one I am sharing is my personal favorite and also my husband’s favorite. He is a die-hard fan of chole bhature and nothing can go wrong with this special dish. Chole bhature or Chole Kulche is a special meal for all of us.

I have learnt this recipe from one of my relative’s which includes a special ingredient which gives chole masala the distinctive taste from rest of the chole recipes.

Traditionally the chole masala or chana masala is prepared this way in most of the Punjabi families. We use it making kabuli chana.

Chickpea or chole is such a versatile ingredient used in different ways, across the world.

 

Punjabi Chole Recipe

 

Find different chole recipes here –

Roasted Pumpkin & Chickpea Salad
 

Hummus
 

Falafel
 

Instant Pot Chole Biryani

 

Video Recipe –

 

 

How to prepare for Punjabi Chole Recipe –

Soak chole overnight.

Prepare onion and tomato puree separately. Keep the required spices ready.

 

Chole recipe
 

How to make Punjabi Chole Recipe –

Boil chole with some salt, whole spices and gooseberry (amla) for approx. 20 mins. or until done.

Prepare onion tomato masala along with the suggested spices, add boiled chole. Finish it off with some kasuri methi, amchur powder and coriander leaves.

Serve hot with bhature, puri, tandoori roti or paratha.

 

Punjabi Chole Recipe

 

Things to keep in mind while making Punjabi Chole Recipe –

1. Make sure to soak chole overnight in enough water. Wash them nicely before soaking.
2. In case you do not have fresh gooseberry (amla), you can also use preserved amla in the form of candy or wadi.
3. Discard whole spices before adding it to the gravy.
4. Cook gravy nicely, till it turns dark red in colour and start separating from the back of the spatula.
5. Smoke mustard oil before using, else it will give strong pungent smell.
6. Bite chole to check it there are properly cooked.
7. You can mash a little bit of chole after adding it to the gravy to get nice thick consistency.
8. Add tomatoes only when onions are cooked well (it should turn brown in colour). Prefer to cook on a low flame for best taste.
9. The flame should be low while adding ground spices. Add a dash of water if it starts to burn.
10. Ghee enhances the flavour, do not skip it.

 

Step by Step Recipe of Punjabi Chole Recipe –

 

Soak Chole-

 

1. Soak chole overnight in enough water in a large vessel to give them space as it will double in size after soaking.

2. Wash thoroughly before and after soaking.
 

Boil Chole –

 

Boile Chole

 

1. In a pressure cooker add chole, salt, bay leaf, cinnamon, cloves, cardamom, star anise, peppercorn, gooseberry (amla) and water.

2. Cook for 1 whistle on high and 4 whistles on low flame or until done (approx. 20 mins.).

 

Chole Recipe

 

3. Open the lid only when steam is released by itself. Check if chole is well cooked.

 

Authentic Chole Recipe

 

Secret Ingredient Chole Recipe

 

4. Discard the whole spices. Keep separate the amla.

 

Prepare Gravy Masala –

1. Heat mustard oil till smoking point. Switch off the flame and let it cool a bit.

 

How to make Chole at home

 

2. To it add onion puree and cook for 3-4 mins. on a medium flame.

 

punjabi chole masala

 

3. Next add, freshly grounded ginger garlic paste. Grate boiled amla and add.

 

Chole Masala Recipe

 

4. Cook on a low flame till it turns brown in colour.

 

5. Slide the masala to a corner, add ghee and let it heat.

 

Restaurant Style Chole Masala

 

6. To flavour the masala, add turmeric powder, red chilli powder, coriander powder and salt to taste.

 

Desi Style Chana Masala Recipe

 

7. Mix everything well and cook for about 2-3 mins. Make sure the spices do not burn.

 

Chole Masala Recipe

 

8. Add fresh tomato puree and mix well.

 

Chole Banane Ka tarika

 

9. Cover and cook on a medium flame for about 5-8 mins. Stir once/twice in between.

 

Chole Gravy

 

10. Uncover and cook till it starts to leave oil from sides. It should turn dark red on colour and stop sticking to the back of spatula.

 

Chole Banane Ki vidhi

 

11. Add boiled chole along with water. Discard whole spices.

 

12. Give everything a nice mix.

 

Chickpea Curry

 

13. Next add, garam masala powder, kasuri methi powder and amchur powder.

 

Punjabi Chole Masala

 

14. Mix everything well and let it boil.

 

15. Cover and let it simmer on a low flame for about 5-6 mins.

 

16. If you prefer the thicker consistency, mash chole a bit from the back of the spatula.

 

kabuli chana

 

17. Garnish with coriander leaves for the added freshness.

 

Chana Masala

 

18. Mix well. Serve hot.

 

Chole Bhature
 

How to serve Punjabi Chole Recipe –

Punjabi Chole tastes best with bhature.

Chole bhature and Chole Kulche is the staple meal in Punjab or Delhi.

However, you can also serve it with jeera rice or steamed rice, puri, tandoori roti or paratha.

Chole bhature in Punjab or Delhi is served with special tamarind chutney, sliced onion with salt and lime juice, carrot and chilli pickle and fried green chilli to make a complete meal.

 

If you try this recipe please let me know your feedback in the comment section below. Also do share with us the pictures on Social Media Channels – Instagram, Facebook, Twitter

 

Please do Subscribe to my Youtube Channel for detailed video recipes.

 

You can also pin this recipe on Pinterest for future referral.

Punjabi Chole Recipe

This Punjabi Chole Recipe is a heirloom recipe which makes the best chole ever using the secret ingredient.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 5 People

Ingredients

For Chole –

  • 1.5 Cups Chole (After Soaking overnight)
  • Salt to taste
  • 2 Nos. Bay Leaf
  • 1 Inch Cinnamon
  • 2 Nos. Cardamom
  • 3 Nos. Cloves
  • 8 - 10 Nos. Black Peppercorn
  • Water as required
  • 1/2 Medium Size Amla (Gooseberry)

For Gravy Masala –

  • 1/4th Cup Oil
  • 3/4th Cup Onion Puree
  • 1 Tbsp Crushed Ginger Garlic
  • 2 Tbsp Ghee
  • 1/2 Tsp Turmeric Powder
  • 1.5 Tsp Red Chilli Powder
  • 2 Tsp Coriander Powder
  • Salt to taste
  • 1.5 Cups Tomato Puree
  • Grated Amla (boiled with chole)
  • Water as required
  • 1/2 Tsp Garam Masala Powder
  • 1 Tsp Kasuri Methi
  • 1 Tsp Amchur Powder
  • Coriander leaves (for garnishing)

Instructions

Soak Chole-

  • Soak chole overnight in enough water in a large vessel to give them space as it will double in size after soaking.
  • Wash thoroughly before and after soaking.

Boil Chole –

  • In a pressure cooker add chole, salt, bay leaf, cinnamon, cloves, cardamom, star anise, peppercorn, gooseberry (amla) and water.
  • Cook for 1 whistle on high and 4 whistles on low flame or until done (approx. 20 mins.).
  • Open the lid only when steam is released by itself.
  • Discarc the whole spices. Keep separate the amla.

Prepare Gravy Masala –

  • Heat mustard oil till smoking point. Switch off the flame and let it cool a bit.
  • To it add onion puree and cook for 3-4 mins. on a medium flame.
  • Next add, freshly grounded ginger garlic paste. Grate boiled amla and add.
  • Cook on a low flame till it turns brown in colour.
  • Slide the masala to a corner, add ghee and let it heat.
  • To flavour the masala, add turmeric powder, red chilli powder, coriander powder and salt to taste.
  • Mix everything well and cook for about 2-3 mins. Make sure the spices do not burn.
  • Add fresh tomato puree and mix well.
  • Cover and cook on a medium flame for about 5-8 mins. Stir once/twice in between.
  • Uncover and cook till it starts to leave oil from sides. It should turn dark red on colour and stop sticking to the back of spatula.
  • Add boiled chole along with water. Discard whole spices.
  • Give everything a nice mix.
  • Next add, garam masala powder, kasuri methi powder and amchur powder.
  • Mix everything well and let it boil.
  • Cover and let it simmer on a low flame for about 5-6 mins.
  • If you prefer the thicker consistency, mash chole a bit from the back of the spatula.
  • Garnish with coriander leaves for the added freshness.
  • Mix well. Serve hot.

Video

Notes

 In case the spices (turmeric and red chilli powder) starts burning, add a dash of water to prevent it from burning.
 Prepare in ghee for the added flavour and aroma.
Adjust the spices to balance the sweet and sour flavor.


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