Wednesday, January 25, 2017

Punjabi Chhole Recipe






Ingredients 

For the chickpeas preparation: 
  • 1 cup chickpeas (kabuli chana), soak in water overnight 
  • 1/4 tsp turmeric 
  • 1 tbsp oil
  • 1/4 tsp salt
  • 2 cloves 
  • 2 green cardamom 
  • 1 small stick of cinnamon 
  • 1 cup of water 
For the gravy: 
  • 1 cup tomato paste 
  • 1/2 cup onion paste 
  • 1 tbsp garlic-ginger paste 
  • 2 tbsp dried pomegranate or 1/2 cup fresh pomegranate puree 
  • 1 tbsp jaggery 
  • 1 tbsp tamarind pulp 
  • 1 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp black pepper powder
  • 1 tsp red chilli powder 
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala 
  • salt to taste 
  • 1 onion, chopped 
  • 1/2 tsp cumin seeds
  • 1 bay leaf 
  • 2-3 tbsp mustard oil or vegetables oil 
  • chopped coriander leaves for garnishing 
Method 

Pressure cooker the chickpeas along with a cup of water, salt, turmeric powder, oil, cardamom, cinnamon stick and cloves until 2-3 whistles. Remove and put cooker aside to cool. Heat oil in a pan, add cumin seeds, bay leaf and onion, fry till golden brown in colour. Add garlic-ginger and onion paste and saute for 1 minute. Add all spices, salt and stir well. Add tomato puree and saute for 5 minutes on the medium flame. Add jaggery and tamarind pulp. Stir again for one minute. Add boiled chickpeas and mix well. Add the water in which the chickpeas were boiled and cook for 5 minutes. Add pomegranate puree and mix well. Cook for 2-3 minutes. Turn off the flame. Garnish with coriander leaves. Serve it with bhatura and puris.


Ingredients 

 Pomegranate puree 
 step 1.

 step 2. 

 step 3. 

 step 4. 

 step 5. 

 step 6. 

 step 7. 

 step 8. 


 step 9. 

 step 10. 

 step 11.








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