Punjabi Chole

Punjabi Chole

One of my favorite Punjabi dishes is Punjabi style Chole – a high protein classic recipe with heady flavors. I love the texture and combination of spices that go into its making. The addition of one of my favorite flavors, anardana, adds a tangy punch to the nuttiness of chickpeas. This recipe is adapted from Anita’s famous Punjabi Chole. Goes great with Bhatura, puri or rice.

I couldn’t agree more when Anita says that this recipe is sure to bring in the flavors of Delhi streets right into your home. Thanks Anita for sharing with us a simple yet out-of-the-world recipe. ๐Ÿ™‚

Punjabi Chole Recipe

Preparation: 50 mts

Serves: 4-5 persons

Recipe Source : Adapted from Anita’s blog – A Mad Tea Party

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Ingredients:

250 gms kabuli channa, soak in water overnight

3 green chillis, slit length wise

1 tsp grated ginger

1/2″ cinnamon stick

1 whole black cardamom

1 bay leaf

1 large onion, finely chopped

2 tomatoes, finely chopped

1 tsp red chilli pwd (adjust to suit your spice level)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsps oil

For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)

1 1/2 tbsps coriander seeds

1 1/2 tsps anardana (dried pomegranate seeds)

3 cloves

1″ cinnamon

2 black cardamoms

1/2 tsp pepper corns

3/4 tsp cumin seeds

1 Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
2 Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
3 Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
4 Add the ground masala pwd and mix well.
5 Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
6 Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
7 Serve hot as a snack garnished with chopped onions or with bhatura or rotis.

Amritsari Chole

Punjabi Chole

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  chickpeas
  •   tomatoes

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Published:

One of my favorite Punjabi dishes is Amritsari Chole - a high protein classic recipe with heady flavors. I love the texture and combination of spices that go into its making. The addition of one of my favorite flavors, anardana, adds a tangy punch to the nuttiness of chickpeas.

62 thoughts on “Punjabi Chole

  1. hi sailu,
    i always check u r site very often. me n my frd’s talk about u r recipes. u became one of our family member. can u pls tell me what to substitute in place of anardana b’coz i live in US and it hard to find here.

  2. Hi Sailu,

    This may be a silly question – For the black cardomoms, is it to be ground with the outer shell or just the seeds? Same question with other recipes that requires green cardomoms to be roast/ground.

    Thanks and love your website!

    Vandana

    1. While boiling the chana, add a whole cardamom as it is. For dry roasting cardamom with other spices, roast it whole and just before grinding it, remove the outer layer. Hope this helps.

  3. Thanks for sharing this recipe. I make it much the same way except that, being a “tea leaves” person with no teabags in the kitchen, I boil the channa with strained tea liquor instead.

    Chhole is also easily made in large quantities; no surprise that it is a usual sight on party spreads in a Delhi home ๐Ÿ™‚

  4. Teabag can be of any kind i have green tea bags with mint flavour…
    I have tried ur Naan recipe and it has come put very well.. everyday i visit ur blog sailu garu.. thank u so much

  5. hi sailu…as usual ur recipes tempts us by the looks itself. sure will give a try on this chole. yester day i tried ur coconut burfy and tomato coconut rice recipes. both turned out really perfect. i simply followed ur measurements. thank you very much.

  6. Hi! I tried you Punjabi Chole recipe. It turned out good and a little black in colour since I roasted the spices a little more.

  7. Anita and Sailu,

    thank you both for the recipe and looks so great. I had tried once in the past but made a mess of chole but gonna try again with the above given steps. Hope all goes fine ๐Ÿ™‚ fingers crossed ๐Ÿ™‚

    – Krish

  8. This looks delicious! I made my own version of Amritsari chole recently, quite similar to this except I didn’t use tomatoes and also I used amchoor instead of anardana (mostly because I didn’t have any anardana!). Also I picked up a tip to use coriander stalks in the wet masala to make the chole very dark. It works really well, you should try it next time you make this chole.

  9. Hi Sailu, I made this the other night and it was so delicious! My husband and I both enjoyed it immensely. We live in Oklahoma and were introduced to indian spices by international students at Oklahoma State University. Indian cuisine quickly became our favorite! Thank you so much for all the recipes you post!

  10. Sailu.. I prepared the recipe.. it was yummy and great.. I got the same consistency as wat u did.. My family enjoyed it..
    Thanks for the amazing recipe

  11. Hi Shailu,
    Your website is awsome and has become my guide to Indian cooking. Can I use canned garbanzo instead, if so how many cans? Thank you

  12. Hi there….i tried out the exact recipe but it turned out to be very spicy even by my standards ( i love spicy food) i think maybe its the 1.5 tablespoons of coriander powder that I used for the masala…..its the second time I have tried the exact same receipe and this time I was extra careful with the ingredients and their respective quantities. Unfortunately i got the same spicy ending ๐Ÿ™

    Any hints/tips/suggestions/solutions??

    1. Reduce black pepper corns by 1/4 tsp and reduce red chili powder by 1/2 tsp. Use 2 cloves instead of three. This should help reduce the spicy flavor.

    2. Reduce black pepper corns by 1/4 tsp and reduce red chili powder by 1/2 tsp. Use 2 cloves instead of three. This should help reduce the spicy flavor.

    3. Hi Ashley, I had tried the exact same recipe and it turned out very spicy because of the addition of green chillies, red chilly powder and pepper corns. So in the end I sprinkled 1.5 tsp of sugar to it and bang!!!! The recipe was a superhit and it had d blend of all the 4 types of flavours( salt, spice, sweet, sour). but be careful while adding the sugar. Each time u add a tsp of sugar, just test taste it and you will know if it needs some more sugar. bonne’ appetit

    4. Hi Ashley, I had tried the exact same recipe and it turned out very spicy because of the addition of green chillies, red chilly powder and pepper corns. So in the end I sprinkled 1.5 tsp of sugar to it and bang!!!! The recipe was a superhit and it had d blend of all the 4 types of flavours( salt, spice, sweet, sour). but be careful while adding the sugar. Each time u add a tsp of sugar, just test taste it and you will know if it needs some more sugar. bonne’ appetit

    5. Hi Ashley, I had tried the exact same recipe and it turned out very spicy because of the addition of green chillies, red chilly powder and pepper corns. So in the end I sprinkled 1.5 tsp of sugar to it and bang!!!! The recipe was a superhit and it had d blend of all the 4 types of flavours( salt, spice, sweet, sour). but be careful while adding the sugar. Each time u add a tsp of sugar, just test taste it and you will know if it needs some more sugar. bonne’ appetit

  13. I am completely new to Indian cooking although I love to go out for Indian food. Can you please tell me the type of pepper to buy for the “green chili”. I used jalepenos but removed the seeds as I was afraid it might be too spicy for my German husband & 7 y/o son. Also when you call for “chili powder” do you mean chili powder like we use in the US, cayenne powder or other type. Thank you for posting. My version came out delicious except I over cooked my beans, trying to figure out my pressure cooker.

  14. This was good and so yummy. I adore Indian food but have found it to be a lot of work, but this dish went together quiteeasily. There aren’t canned chickpeas where I live, so I prepared dried chickpeas last night, and then ate this for dinner tonight.

    I didn’t have a teabag or the pomegranate seeds, but it still turned out so, so good.

    Thank you. This is a keeper.

  15. oh..i dnt have words to describe the taste ! it was exactly like we can have in “haldiram’s” or any other leading food chain !! too good !! i just took precuations with red chillie powder ! added it in little amounts and tasted to check the spiciness ! thanks sailu..u have made me popular in my family !

  16. Thanks for share u’r Recipe ….. u’r recipe is very tasty… “sailu” you’r panjabi chole recipe is 100% perfect with any website recipe’s…. i love u’r recepi….. ๐Ÿ™‚

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