How to make Chhole -
chikpeas cooked in thick gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chickpeas, Tea Leaves (चाय की पत्ती )
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Chhole checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Sookhi Urad Dal Amritsari Soppina Palya Soya Cashew Chilli Guar Ki Sabzi
Chhole 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 : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chhole Recipe
Chickpeas 1 1/2 cups
Tea Leaves 1/4 cup
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 5-6 pieces
Salt to taste
Oil 3 tablespoons
Cumin seeds 1 teaspoon
Green chillies slit 4-6 scoops
Onions grated 2 medium
Ginger paste 2 tablespoons
Garlic paste 1 tablespoon
Coriander powder 2 tablespoons
Cumin seeds 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Pomegranate seeds (anardana) crushed 1 teaspoon
Tomatoes,pureed 3 medium
Fresh coriander leaves chopped 2 tablespoons
Garam masala powder 1 teaspoon
Green chutney 3 tablespoons
Green chutney 1/4 cup
Onion grated 1/2 small
Salt to taste
Dry mango powder (amchur) 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Sugar 1/4 teaspoon
Method
Step 1
Soak chickpeas in water overnight. Drain. Tie tealeaves and dried Indian gooseberries (amla) in muslin cloth to form a bundle.Add this bundle to the chickpeas. Boil with five cups of water and salt till done. Take out the tea bundle, strain the chick peas and reserve the cooking liquour.
Step 2
Heat oil in a pan. Add cumin seeds and sauté. When they begin to change colour, add slit green chillies, grated onion and sauté for eight to ten minutes. When the mixture turns brown, add ginger paste, garlic paste, coriander powder, cumin powder, red chilli powder, dry mango powder and crushed pomegranate seeds. Sauté for four to five minutes. Add fresh tomato puree. Mix and add boiled chickpeas and salt to taste. When it comes to a boil lower heat. Add chopped coriander leaves, garam masala powder and mix. Add a little of the reserved cooking liquour if required to adjust the consistency.
Step 3
Cover and simmer for fifteen minutes. When done add green chutney. Mix and serve hot. The typical Amritsari chutney which goes with this preparation is made as following: Take green chutney in a bowl, add grated onion, salt, amchur powder and red chilli powder. Mix with a spoon, dilute with two tablespoons of water and finish with sugar. Mix and serve with Chhole.
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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.
