05 October, 2012

Punjabi Chole

(Boiled chickpeas coated with spicy mix and cooked the Indian way )
Its one of the most popular street food of Delhi.You can try this mouthwatering combination right here on I Cook. Here's our Punjabi Chole with Kulche for you.
Kabuli Chane (chick peas):   1 cup
Onion: 1 large
Ginger: 1 bud
Garlic: 7-8 cloves
Red Chilli:2
Chole Masala: 2 tablespoon
Garam Masala: ½ tablespoon
Cumin seeds: ½ tablespoon
Black cardamom: 1
Dried Pomegranate seeds(Anardana): 1 tablespoon
Lemon: 1
Tea bag:1
Salt: to taste
Chat Masala: 1/2 tablespoon
Oil: 4 tablespoon

Soak Kabuli chana overnight. Pressure cook kabuli chana with tea bags for 10-15 minutes till the kabuli chana is evenly cooked. Toss out the tea bag.
Make a fine paste of onion , ginger, garlic, black cardamom, red chilly,cumin seeds and pomegranate seeds.
In a deep pan, take oil. Add the masala. Saute it till the oil starts leaving the sides of the pan.
Add boiled chana. Mix it well. Add salt, chole masala, garam masala powder, kasoori methi and chat masala. Cover it with a lid and bring it to simmer. Add a half cup pf water if its too thick.
Bring it off the pan and garnish it with ginger  julienne and green chilli.

Serve it hot with kulcha or any bread of your choice.

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