Tasty Chole Recipe!

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Tasty Chole Recipe!

Amritsari Chole is a traditional chickpea dish prepared in the Punjabi way that will undoubtedly transport you to the streets of Amritsar. Incomparab

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Amritsari Chole is a traditional chickpea dish prepared in the Punjabi way that will undoubtedly transport you to the streets of Amritsar. Incomparable with bhature. Chickpeas that have been cooked in a tasty, flavorful, acidic, and hot gravy. A common dish at Dhabas and North Indian restaurants, Punjabi Chole Masala with Bhatura is a favorite of many Indians. Chole Bhatura and Chole Chawal are a tasty and enticing combination. If you enjoy Indian cuisine, you’ll come back to this vegan, protein-rich dish time and time again.

Chole Bhature

A mouthwatering photograph featuring a bowl of Chole Bhature, a popular North Indian dish. The bowl contains a generous serving of chole, which are spicy chickpeas cooked in a tangy and aromatic tomato-based gravy. The chole are garnished with fresh cilantro leaves, adding a touch of vibrant green color.

This traditional North Indian style curry, also said as Chole Masala, is cook with white chickpeas, freshly powder spices, onions, tomatoes, and herbs. This tasty vegetarian supper, which is naturally vegan and rich with vital minerals, protein, and fibre be prepared in only 45 minutes, excluding chickpea soaking time.

Ingredients for Making Chole:

  • Kabuli Chana (1.5 cup)
  • 2 Tablespoons Oil
  • 6 Cups Water
  • 2 shallots (Chopped)
  • 2 Tomatoes
  • 1 Teaspoon Ginger-Garlic Paste (Chopped)
  • 1.5 tbsp coriander seeds
  • Cumin Seeds (1.5 teaspoons)
  • Red Chilli Powder (1.5 teaspoons)
  • A quarter teaspoon of turmeric powder
  • 3 tbsp. coriander leaves (Chopped)
  • 2 Green Chillies (Slit)
  • Salt

Instructions How to Make:

1. Soak Kabuli Chana overnight in water. Prepare the items according to the list.

2. After the first whistle, pressure cook the chana with 3 cups of water in a pressure cooker for 15 minutes. 1 tablespoon cooked chana, coriander seeds, cumin seeds, red chilli powder, and turmeric powder, ground into a fine paste.

3. Heat oil in a Karahi and sauté chopped onions until golden brown. Add the tomatoes and the paste prepared in step 2 to the pan and cook until the tomatoes soften.

4. Combine the remaining boiled chana, the remaining 2 cups of water, and the salt in a mixing bowl. Stir everything together thoroughly and cook for 5 minutes.

5. Serve with coriander leaves and green chilies on the side. Serve immediately.

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