How to make Chholay -
Popular Punjabi dish that goes so well with bhature.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas, Chana Masala Powder
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Chholay checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Achari Kumbh Achar ke Masalewale Karele Methi Paneer Bhurjee Ultimate Potato Puree
Chholay Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 3.30-4 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chholay Recipe
Chickpeas soaked, drained and cooked with tea leaves and aml 1 cup
Chana Masala Powder 1 large
Ghee 3 tablespoons + 1/2 cup
Cumin seeds 1 teaspoon + 1/4 cup
Ginger-garlic paste 1 tablespoon
Chana masala 2 tablespoons
Dried pomegranate seeds powder 2 teaspoons
Fried green chillies 4
Method
Step 1
Chop onion. Heat 3 tbsps ghee in a non-stick pan. Add 1 tsp cumin seeds and let change colour. Add onion and saute till light brown.
Step 2
Add ginger-garlic paste and mix and saute till fragrant. Add 1 tbsp chana masala and mix.
Step 3
Add cooked chickpeas and 1½ cups water in which the chickpeas were cooked. Add dried pomegranate seeds powder and mix. Simmer for 10 minutes and switch off heat.
Step 4
Dry roast ¼ cup cumin seeds till brown.
Step 5
Heat ½ cup ghee in a small pan.
Step 6
Cool and grind roasted cumin seeds to a powder. Mix 1 tbsp roasted cumin powder with 1 tbsp chana masala and add to the chholay. Pour the hot ghee over and mix.
Step 7
Transfer into a serving bowl and serve hot garnished with fried green chillies.
Nutrition Info
Calories : 1715 Kcal
Carbohydrates : 72 gm
Protein : 18.3 gm
Fat : 150.4 gm
Other : 29.5
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
