When it comes to Indian cuisine, it's impossible not to mention Punjabi food. And when Punjabi food is discussed, chole (chickpea curry) is the first thing that comes to mind. This dish, bursting with the aroma of spices and delivering a flavor explosion in every bite, is loved in every part of India. Whether with paratha or bhatura, chole makes every meal special.
Ingredients Required
- 1 cup chickpeas (soaked overnight)
- 1 tea bag or 1 tsp tea leaves (tied in a cloth)
- Salt – to taste
- Water – as needed
For Tempering
- 2 tablespoons oil
- 1/2 tsp cumin seeds
- 1/2 cup finely chopped onion
- 1/2 tsp chopped ginger
- 2 tsp chopped garlic
For Spices
- 2 tsp chole masala
- 1 tsp red chili powder
- 1 tsp dry mango powder (amchur)
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 cup water (for gravy)
How to Make Punjabi Chole
1. Boiling the Chickpeas
First, soak the chickpeas in water overnight. The next morning, wash them and put them in a pressure cooker. Add the tea bag or tea leaves tied in a muslin cloth and salt to taste. Add enough water and cook for 3 whistles.
Note – The chickpeas should not be too hard or completely mushy. After the steam escapes, open the cooker, remove the tea bag and drain the chickpeas, setting them aside.
2. Preparing the Tempering
Now, heat oil in a deep non-stick pan. As soon as the oil heats up, add cumin seeds and sauté for 30 seconds. Then add finely chopped onion, ginger, and garlic. Sauté on medium heat until the onions turn golden brown and start to release their aroma.
3. Adding the Spices
Now add chole masala, red chili powder, turmeric powder, amchur, coriander powder, and cumin powder. Mix these with 1 cup of water and let the spices cook for 2 minutes. Cook the spices until the oil starts to separate from the sides.
4. Adding the Boiled Chickpeas
Now add the boiled chickpeas to the prepared masala and mix well. Cook on medium heat for 5 to 7 minutes. Stir occasionally so that the chickpeas don't stick to the bottom. Mash a few chickpeas to thicken the gravy and double the flavor.
Serving Suggestions
You can serve Punjabi chole hot with bhatura, puri, or paratha. Serve with chopped onions, a slice of lemon, and green chilies, which enhance the taste. If you wish, add finely chopped fresh coriander on top, which not only adds color but also brings a wonderful aroma.
Some Special Tips
- Use of Tea Bag or Tea Leaves: This gives the chole a deep color and an earthy flavor, making the chole dhaba style.
- Balance of Spices: Don't add too much or too little spice. Chole masala is the essence of the flavor.
- Don't Forget to Mash: Mashing a few chickpeas thickens the gravy and gives the recipe a rich texture.
Punjabi chole is a dish that makes every meal special. Its aroma, spicy taste, and thick gravy are loved by people of all ages. By following this easy recipe, you can also make dhaba-style chole at home. Whether it's family or guests, everyone will praise it. Make it today and enjoy the Punjabi flavor.
