For Chhole, I must say I have had tried at least dozen different methods and recipes. Every version and recipe has its own unique taste. I usually make 2 types Chhole with different methods. It depends what dish I am going to make. If I am making Aloo Tikki with Chhole Chaat or Samosa Chat, we will need a gravy chhole. But, when we crave for something comfort Punjabi Chhole with bhatura, naan or paratha, I always follow Anita’s recipe.
You will only know about this wonderful recipe when you have tried it by yourself. Sometime in last year I came across to Anita’s Punjabi Chhole and I gave a shot. It’s big hit and my guests loved it. Actually I was tired with typical common methods and suddenly I found this fantastic version of Chhole. I don’t remember when I used my readymade Chhole Masala powder last time. Because this recipe has its own masala powder and this powder hits an extra taste and makes your Chhole very very tasty and authentic!
I halved this recipe and adjusted to our taste. I didn’t use the Anardana powder and green chillies. This chhole is best I have had tasted in my life so far…
Punjabi Chhole Recipe
Adapted from one of the my favourite blogs: Mad Tea Party
- 1.5 C Dry Chickpeas, washed couple of times and soaked overnight or 3-4 hours in hot water. (I soaked about 4-5 hours in lukewarm water)
- A pinch of Soda-Bi-Carb (I didn’t use it)
- 1 tsp grated Ginger
- 2-3 big pod of Garlic – minced
- 2 medium Onion – finely chopped
- 2 medium Tomato – finely chopped
- 2 tbsp Oil
- 1 tsp Garam Masala powder
- 1.5 tsp Red Chilli powder – or to taste
- Salt to taste
For Masala Powder (yields about 1/3 cup)
- 2 tbsp (heaped) Coriander seeds
- 1″ Cassia Bark
- 4-5 Cloves
- 1 tsp Black Pepper corns
- 3-4 Black Cardamom (I used 2 black and 2 green)
- 2 tsp Cumin seeds
- 1 Bay leaf/Tejpatta
- 1 or 2 whole Dry red chillies
1. Pressure cook drained Chhole and soda bi-carb (if using) adding 2 cups of water for 4-5 whistles or your chhole become soft to eat but it should not be mushy. Keep it aside.
2. Meanwhile heat a pan to roast the spices (I used cast iron pan) on medium heat dry roast all the spices except Cumin seeds. The Cumin seeds tend to burn quickly, so add it in the end and be careful not to burn. Your house will be filled with the nice aroma. Roast till they have almost brown but not black. Cool and grind in Coffee grinder. Store it in air-tight small jar. Following this measurement, you can use this powder 2-3 times. It depends on your taste and how much you uses each time.
3. Heat oil in a heavy pan. Add grated ginger-garlic and stir till just fragrant. Add chopped onion and cook till pink, when they are translucent.
4. Now add the tomatoes and fry, stirring all the time, till the oil separates. To this, add the fresh ground spice powder (I added about 2 tbsp), garam masala pwd and red chili pwd.
5. To this, add the boiled chhole, 1/2 cup water and salt to taste. Mix it. Cover with lid and let it cook on low heat for 15-20 mins stirring occasionally. You can adjust the gravy consistency with adding less or more water. Taste and adjust.
Serve with Bhatura, Puri, Naan or Paratha.
We had it with Jeera Paratha, Onion salad and buttermilk. Perfect dinner! :)
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