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Punjabi Chole
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Source: Sanjeev Kapoor Recipes
Ingredients: | |
1.5 cups | Chickpeas |
1 tbsp | Tea Powder |
6 nos Dry Indian Gooseberry | |
Salt to taste | |
3 tbsps | Oil |
1 tsp | Cumin Seeds |
6 nos Green Chillies 2 nos Onions (grated) | |
2 tbsps | Ginger Paste |
1 tbsp | Garlic paste |
2 tbsps | Coriander Powder |
1 tsp | Cumin Powder |
1.5 tsps | Red Chilli Powder |
1/2 tsp | Dry Mango Powder |
1 tsp | Crushed Pomegrate Seeds |
3 nos Tomatoes ( pureed) | |
2 tbsps | Coriander Leaves |
1 tsp | Garam Masala Powder |
3 tbsp | Green Chutney, (made of Coriander seeds,mint&green Chillies) |
For Accompanying Amritsari Chutney: | |
1/4 cup | Green Chutney |
1/2 Medium | Onion,, (grated) |
Salt to taste | |
1/2 tsp | Dry Mango Powder |
1 tsp | Red Chilli Powder |
Instructions:
1. Soak Chickpeas in water overnight. Drain and put them in a pan, add a bag of tea powder and dried Indian gooseberries ( wrap tea powder and gooseberries in a small piece of muslin cloth to make a bag). Add 5 cups of water and salt. Cook till done. Drain ( store the water for later use in the recipe)
2. Heat oil in a pan. Add cumin seeds, green chillies and grated onions. Sauté for sometime.
3. Add ginger paste and garlic paste and sauté. Add coriander powder, cumin powder, red chilli powder, Dry mango powder, pomegranate seeds and sauté.
4. Add tomato puree, mix and add boiled chickpeas. Add salt and water( which was used to cook chickpeas) and cook for sometime.
5. Add coriander leaves and Garam masala powder. Simmer for 15 minutes. When done add Amritsari green chutney and mix.
6. Serve hot with Bhature.
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