Recipe for Punjabi Chhole


  • Chick peas (Garbanzo beans)-1.5 cup*
  • Boil with-
  • Cinnamon-1 inch
  • Black cardamon-2
  • Pepper corns-8
  • Cloves-3
  • Tea bag-1
  • Amla pieces(Indian goose berries) -3(optional) *
  • Baking soda-1/2 tsp(optional)
  • Grind together-
  • Tomato -4
  • Green chilies-3
  • Ginger-1.5 t.s
  • Tempering
  • Bay leaf-1
  • Cumin-1 tsp
  • Cloves-2
  • Asafoetida-1/3 tsp
  • Gram flour-1.5 tsp
  • Oil-3 tbls
  • Dry masala
  • Chili powder-1.5 t.s
  • Turmeric-1/2 tsp
  • Black salt-1/2 t.s
  • Salt-1 tsp
  • Carom seeds( Ajwain)- a pinch of
  • Coriander powder-1.5 tsp
  • Mango powder or tamarind paste-1 tbls
  • Chana masala-1.5 tsp*
  • Garam masala-1/2 tsp
  • To Garnish-
  • Lemon juice-2 t.s
  • fresh coriander-2 tbs
  • Ginger juliennes-1 tbs

Cooking Directions

Wash and soak chick peas at least for 8 hours. Wash them well with clean water and take in a pressure cooker,add cinnamon, black cardamom, cloves, pepper corns,tea beg,amla pieces,baking soda and 2.5 glasses of water.

Pressure cook for 5-6 whistles on medium heat or till chick peas are cooked well.(soft to touch).

Open the cooker and remove the tea beg and amla pieces .
Grind and make smooth puree of tomato,green chilies and ginger.

Heat oil in a pan,add bay leaf ,cumin and asafoetida,when it start crackling add gram flour and roast to a golden colour.

Now add tomato puree,mix, cover and cook for few minutes on low flame.

Add all the powdered spices and ajwain,cook till oil start separating from the gravy.

Now add boiled chick peas and enough water-1/2 cup to 1.5 cup (depends on how much gravy you need).mix well
Cover and cook on slow heat for 15 minutes.keep stirring

Add some lemon juice according to your taste.
Garnish with fresh coriander and ginger juliennes.

You can also add fried potato cubes,grated paneer and some stir fried tomato pieces before serving.

Punjabi Chhole Photos

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