Punjabi Chhole | How to make Chhole at home.

Punjabi Chhole.

Masala Chhole is a typical Punjabi delicacy. Its spicy, lip-smacking tasty and loaded with flavors. It is generally served with Bhature. You can also have it with Parathas, Naan, Puri or Jeera rice.

Like always, everyone has their own version of Chhole recipe. Some people prefer their Chole to look a bit black in color and some want a beautiful red gravy to be served with. My Mom cooks Chhole with a bit of Chai-Patti ka pani, just to give a slight hint of color and it also enhances the taste.

If you are a beginner in cooking, you don’t have to worry as it’s a simple recipe. You just need to follow the recipe step by step and voila, you can cook it too!!

Let’s get started.

Print Recipe
Punjabi Chhole | How to make Chhole at home.
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 Cup chick peas Chana Dried / Chhole / Kabuli
  • 2 - 3 Onions Medium (Peeled, boiled & pureed )
  • 4 Tomatoes Medium (Pureed)
  • 3 - 4 Cloves
  • 1/2 teaspoon Mustard seeds /Rai
  • 1/2 teaspoon Cumin seeds Jeera /
  • 1 Bay leaf / Tej Patta
  • 1 - 2 red chili Dried
  • a pinch Hing
  • 1/2 teaspoon Turmeric powder
  • 1 - 2 teaspoons chili powder Red
  • 1 - 2 teaspoons coriander Dhaniya Dry powder powder
  • 1 teaspoon mango powder Amchur Dry
  • 2 tablespoons Masala Chhole
  • to taste Salt
  • 1/2 cup Chai patti ka paani
  • as required Water
  • 5 - 6 tablespoons Oil
  • Coriander leaves For Garnish
Course main course
Cuisine north indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 Cup chick peas Chana Dried / Chhole / Kabuli
  • 2 - 3 Onions Medium (Peeled, boiled & pureed )
  • 4 Tomatoes Medium (Pureed)
  • 3 - 4 Cloves
  • 1/2 teaspoon Mustard seeds /Rai
  • 1/2 teaspoon Cumin seeds Jeera /
  • 1 Bay leaf / Tej Patta
  • 1 - 2 red chili Dried
  • a pinch Hing
  • 1/2 teaspoon Turmeric powder
  • 1 - 2 teaspoons chili powder Red
  • 1 - 2 teaspoons coriander Dhaniya Dry powder powder
  • 1 teaspoon mango powder Amchur Dry
  • 2 tablespoons Masala Chhole
  • to taste Salt
  • 1/2 cup Chai patti ka paani
  • as required Water
  • 5 - 6 tablespoons Oil
  • Coriander leaves For Garnish
Instructions
  1. Take Chhole and soak them in water for overnight.
  2. Next day, boil 1 tea spoon of chai patti i.e tea leaves in water. Once you see the color, strain the tea leaves. We just want chai patti ka pani. Keep it aside.
  3. In a pressure cooker, take the soaked chick peas, add chai patti ka pani, add water and salt. Mix well and close the lid of the pressure cooker.
  4. Pressure cooker it for around 6-8 whistles or more till chhole gets cooked properly. It should be cooked well and softened, it should be soft when you mash it with a spoon.
  5. Heat oil in a pan. Once hot, add mustard seeds, cumin seeds, cloves, hing, dry red chili and bay leaf. Sautxe9 them for a while.
  6. Now add onion puree. Sautxe9 the puree for a while, till it becomes transparent.
  7. Add tomato puree, cook and stir for at least 5 minutes.
  8. Add turmeric powder, red chili powder, coriander powder and dry mango powder.
  9. Keep on stirring at low flame till you see oil from the sides. The idea is to cook tomato puree properly.
  10. Once done, add chhole/ chana masala and salt. Mix well.
  11. Our gravy is ready, now add the boiled chhole along with the water as required. If you want more gravy add more water, if you want semi thick gravy, add less water.
  12. On a sim flame, take a boil.
  13. Let it cook for another 2-3 minutes on slow flame.
  14. Switch off the gas and garnish it with chopped coriander leaves.
  15. Serve hot with Bhature, Naan, Roti or Rice.
Recipe Notes

Happy Cooking!!!

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