Punjabi Masala Chhole is a typical Punjabi delicacy. Punjabi Chhole is a spicy, lip-smacking recipe that is loaded with flavors. It is generally served with Bhature. You can also have it with Parathas, Naan, Puri or Jeera rice. I absolutely love it by mixing it with rice and eat with my fingers, uff! When it’s raining outside, this is the comfort food to look forward too.
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 but I like it with a hint of tari. It should look appealing and mouth-watering.
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!!
Try these recipes too –
Aloo Gobhi Recipe | How to make masala Aloo Gobhi,
Spicy Corn Pulav | Corn Pulav Recipe | Step-By-Step Recipe.
Baigan Bhartha Recipe | Smoked Brinjal Recipe.
Stuffed Capsicum Recipe | How to make Bharva Shimla Mirch
Try this recipe from CookingShooking, love his videos.
Let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 Cup/Katori chick peas Chana Dried / Chhole / Kabuli
- 3 Onions Medium (Peeled and finely chopped )
- 2 Tomatoes Medium (finely chopped)
- 1/2 teaspoon Mustard seeds /Rai
- 1/2 teaspoon Cumin seeds/ Jeera /
- 1 Bay leaf / Tej Patta
- 1 - 2 red chili Dried
- 1/2 teaspoon Turmeric powder
- 1 - 2 teaspoons chili powder Red
- 1 - 2 teaspoons coriander Dhaniya Dry powder powder
- 2 tablespoons Chhole Masala I use Everest Chhole masala.
- to taste Salt
- as required water
- coriander leaves For Garnish
Ingredients
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- Take Chhole, wash it with clean water. Soak them in clean water for overnight.
- Next day, change the water in which we soaked the Chhole. Take a pressure cooker, add chhole and water.
- 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.
- Heat oil in a pan. Once hot, add mustard seeds, cumin seeds, hing, dry red chili, and bay leaf. Sauté them for a while.
- Now add finely chopped onions. Sauté it for a while, till it becomes transparent.
- Add chopped tomatoes and green chilies. Cook and stir for at least 5-10 minutes on low flame.
- Add turmeric powder, red chili powder, coriander powder, and chhole masala. I
- Keep on stirring at low flame till you see oil from the sides. The idea is to cook tomatoes and onions properly.
- Once done, add chhole/ chana masala and salt. Mix well.
- 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.
- On a sim flame, take a boil.
- Let it cook for another 5-7 minutes on slow flame.
- Switch off the gas and garnish it with chopped coriander leaves.
- Serve hot with Bhature, Naan, Roti or Rice.
- You can add Chai patti potli too to get the color.
- You can use tomato puree instead of chopped tomatoes.
- You can even make it no onion.
- Adjust the consistency according to your taste.
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