Punjabi Chole
From asatapathy 13 years agoIngredients
- 250 gm: Kabuli channa shopping list
- 2 tsp: tea powder shopping list
- 2 pieces: clove shopping list
- 1 piece: cinnamon shopping list
- 1/2 tsp: black pepper shopping list
- 2-3: Green chillies (or according to taste) shopping list
- 1 piece: ginger shopping list
- 1/2 tsp: Eating soda shopping list
- 3 tsp: Annardana paste shopping list
- 1/4 tsp: mango powder (aamchur) shopping list
- 1 tsp: garam masala shopping list
- 3 no: potato (boiled medium sized) shopping list
- 1/2 cup: tomato (chopped shopping list
- 2 tsp: ghee shopping list
- salt to taste shopping list
- few coriander leaves shopping list
- Ingredients for masala shopping list
- 1-2: Bay leaf (tej patta) shopping list
- 2 tsp: mustard seed shopping list
- 2 tsp: Zeera shopping list
- 1 tsp: fenugreek seed (methi dana) shopping list
- 2-3: clove shopping list
- 1-2: Red chilli shopping list
How to make it
- In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
- In a big vessel pour water, add eating soda and salt. Now add kabuli channa. Soak this over night.
- Next morning in that same water drop a small pouch (potali) containing tea leaves.
- Cook this chana with tea leaves pouch till channa becomes soft. When cooked discard the tea leaves pouch.(This tea leaves is only to give colour)
- Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
- Mix this dry-wet fine paste with cooked channa. Take care that this masala is just mixed not kept in flame.
- Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa , now keep the pan to flame.
- Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down the flame to in between low and warm.
- Cook all ingredients till water evaporates and masala stick to the channa. This is very very important for next step.
- In the pan itself spread the cooked chhole to corners, make a space in center of pan.
- In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
- Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
- Decorate with coriander leaves.
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