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Punjabi Chole Recipe

Ingredients

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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asatapathy Nowhere, Us

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