Punjabi Chhole (Chhole-Bhature)/vibsk-24

Ingredients:

	Ingredients		Quantity
1.	Chickpeas (Kabuli Chane)	:	300 g (soaked overnight)
2.	Onion	:	3 medium size
3.	Tomatoes	:	3 medium size
4.	Ginger-Garlic Paste	:	3 tsp
5.	Indian Spice Mix/Garam Masala	:	2 tsp
6.	Coriander Powder	:	4 tsp
7.	Red Chilli Powder	:	2  tsp
8.	Turmeric Powder	:	1 tsp
9.	Asafoetida (Hing)	:	1 tsp
10.	Cumin Seeds	:	1 tsp
11.	Whole Red Chilli	:	3
12.	Fenugreek Seeds	:	¼ tsp
13.	Bay-Leaf	:	2-3
14.	Salt	:	To taste
15.	Ghee/Oil	:	2 tbsp
	For Boiling Chickpeas:
16.	Tea Leaves	:	3 tsp
17.	Black Cardamom	:	2 crushed
18.	Green Cardamom	:	2 crushed
19.	Cinnamon	:	1/2 “ stick
20.	Mace/Jaipatri Phool	:	½
21.	Cloves	:	5-6
	For Garnish:
22.	Ginger	:	1” (juliennes)
23.	Fresh coriander leaves	:	½ bowl (finely chopped)
24.	Onions	:	2 (thin long cut)
25.	Green Chillies	:	7-8 (cut in thin strands)

Method:

1. Boil tealeaves in 3 glasses of water. Strain and keep the tea water aside.
2. In tea water add, soaked chickpeas, asafoetida, salt, black cardamom, green cardamom, cinnamon, mace & cloves. Pressure cook till 1^st whistle on high flame.
3. Bring down the flame & pressure cook on low flame for 10 minutes.
4. Grind onions to make fine paste. Keep aside.
5. Grind tomatoes to make puree. Keep aside.
6. Heat oil in wok/deep pan. Bring down the flame to medium.
7. Add bay leaves, whole red chillies, fenugreek seeds & cumin seeds to the pan & roast.
8. Bring down the flame to low & add garam masala, coriander powder, turmeric powder, red chilli powder & asafoetida. Stir continuously, cook for few seconds.
9. Then add ginger garlic paste to the pan & roast for 3-4 minutes.
10. Now, add onion paste & roast till masala leaves the sides of the pan & is separated from the oil.
11. Add, tomato puree & roast again till masala is separated from the oil & leaves the sides of the pan.
12. Now, add boiled chickpeas (broth also) & mix well.
13. Add salt to taste (add carefully, as we have already added salt at the time of boiling also).
14. Cover & let it simmer for 10 minutes on low flame.
15. Take chhole of the flame & add coriander leaves, onions & green chillies. Mix well.

Serve hot with Rice/Puri/Bhature.

Watch video here:

Recipe Step By Step With Pics:

STEP-1

1. Boil tea leaves in 3 glasses of water. Strain and keep the tea water aside.

STEP-2

2. In tea water add, soaked chickpeas, asafoetida, salt, black cardamom, green cardamom, cinnamon, mace & cloves. Pressure cook till 1^st whistle on high flame.

STEP-3

3. Bring down the flame & pressure cook on low flame for 10 minutes.

STEP-4

4. Grind onions to make fine paste. Keep aside.

STEP-5

5. Grind tomatoes to make puree. Keep aside.

STEP-6

6. Heat oil in wok/deep pan. Bring down the flame to medium.

STEP-7

7. Add bay leaves, whole red chillies, fenugreek seeds & cumin seeds to the pan & roast.

STEP-8

8. Bring down the flame to low & add garam masala, coriander powder, turmeric powder, red chilli powder & asafoetida. Stir continuously, cook for few seconds.

STEP-9

9. Then add ginger garlic paste to the pan & roast for 3-4 minutes.

STEP-10

10. Now, add onion paste & roast till masala leaves the sides of the pan & is separated from the oil.

STEP-11

11. Add, tomato puree & roast again till masala is separated from the oil & leaves the sides of the pan.

STEP-12

12. Now, add boiled chickpeas (broth also) & mix well.

STEP-13

13. Add salt to taste (add carefully, as we have already added salt at the time of boiling.

STEP-14

14. Cover & let it simmer for 10 minutes on low flame.

STEP-15

15. Take chhole of the flame & add coriander leaves, onions & green chillies. Mix well.

Serve hot with Rice/Puri/Bhature.