Punjabi chhole masala is very popular north indian masala . I had it in once in a punjabi dhaba in chennai. Liked to try it out my self. So found out this authentic punjabi recipe from a book and tried out got a real authentic taste out of it. try it out u will feel the difference.
2 cup Chick peas[soaked and well boiled]
Salt to taste
2 nos Green chilli (slit open)
1 cup Onion (big size, roughly chopped)
1 cup Tomato (big) chopped
1 inch Ginger(grated)
2 clove Garlic
1 tsp Red chilli powder
Oil and ghee as per need
2 T Corriander seeds
1 tsp Black pepper corns
2 tsp Cumin seeds
2 Black cardamom
1 T Anardana (seeds of wild pomegranate),avoid if not available
1 Teja patta (similar to bayleaf) or bayleaf
3 Dry red chillies[adjust as per taste]
1 inch Cinnamon stick/dalchini
1 T Jaggery (powdered)
3 no Green chilli (slit open)(deep fried)
4 tsp Lemon juice(can decrease r increase as per taste)
Soak chick peas over night and drain the water.
Pressure cook the soaked chick peas with little water. If necessary add the soda.
slightly roast the Ing 2. with out oil in a pan and grind it to powder. do not roast the masala too much.
Grind onion, garlic and ginger together and keep aside. Grind tomatoes like thick puree.
deep fry the 3 green chillies and keep ready for garnishing.
Heat oil and ghee in a pan. Add onion mixture , 2 green chillies (slit open)and fry well till it turns its colour.
Add the tomato puree and fry well till it mixes well.
Add red chilli powder, ground special masala and salt.
Fry till the oil seperates and add the chick peas and little water to make a gravy.
Add the jaggery powder.
Close the pan , cook for 5 min in sim till the oil seperates from the gravy.
Serve hot with poori, bhatura, or naan.Garnish the chhole with Deep fried slitted green chillies and lemon.
We can use store bought Cholle masala.But its better we grind the masala. There is some difference in that..
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