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Punjabi Chholes

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Punjabi Chholes - Authentic punjabi Chholes are mostly black in colour and its mostly due to the roasting of the wholes spices.
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Date Added: July 9, 2008 Season: Every Day
Category: Sides / Condiments Prep. Method: Boil
Calories:   Dish Type: Vegetable
Serves: 4 Cuisine: Punjabi
Prep. Time: 20 mins    
Rating: ()  
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Punjabi Chholes - Ingredients:

Kabuli Channa / Chickpeas / Garbanzo beans - 1 cup

For Gravy

Onion - 3 medium
Tomatoes - 2 medium
Grated Ginger - 1"
Chili powder - 1 tsp
Oil - 2 tsp
Garam masala - 1/2 tsp
Green Chillies - 2
Salt to taste

Masala powder

Coriander seeds - 2 tsp
Anardana - 1/2 tsp
Cinnamon - 1 "
Cloves - 3
Black peppercorns - 1 tsp
Black Cardamom - 4
Cumin seeds - 1 tsp
Bay leaf - 1
Red chillies - 2
Punjabi Chholes - Directions:
  1. Soak the channa overnight in enough water. Remember that it almost doubles, so add enough water and use a big vessel. Else you can soak Chhole in hot water for couple of hours and then add soda along with it when cooking. I normally don't add soda for cooking it. Next morning, you will see a white layer formed, discard it and wash well couple of times.

  2. Pressure cook it for 4 -5 whistles. You can add a quarter tsp of salt along with channa while you pressure cook it. This way, you get the salt into the channa. Some say it doesn't cook well when you add salt, but I have never seen it. 4-5 whistles should work out, else check and make sure, when you press down a chhole, it gets mashed softly! I don't like to chew on a hard chhole.

  3. Take a heavy bottom kadai. Roast all the ingredients listed under masala, together. Keep tossing it constantly, else it will get burnt. Doing this on high flame, gets this done fast, so have an eye on that. The recipe asked it to be almost black, I didn't want to take chances, so tossed it well. Let it cool and grind to a smooth powder.

  4. Heat oil in the same pan, add the grated ginger. Then add the finely chopped onions. Cook on medium till its brown. Now add the tomatoes. I normally add salt at this stage as this will get the tomatoes get mushy fast. Fry till the oil separates. This takes about 10 mins or so.

  5. Once the mix is well cooked, add the fresh ground spice masala, garam masala and red chilli powder. Mix well and cook for 2 mins. Then add the slit green chillies and stir for a few mins. You can remove the green chillies, if you want, I left it as such. Add the cooked chhole. Adjust the salt. Add about 1 glass of water. This of course depends on how thick you want your chhole, hubby dear doesn't like running gravies, so I always make it thick. Cook on high for 2 mins and then simmer for 15- 20 minutes, stirring every now and then. Else you can pressure cook again for 1-2 whistles.

  6. Garnish with onion and serve hot with Pooris or Bhatura.

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