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Before you jump to Punjabi Chole recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.
Wholesome eating promotes a feeling of wellness. Whenever we eat more healthy meals and a smaller amount of the bad ones we usually feel much better. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. Sometimes it’s tough to find healthier foods for treats between meals. Shopping for goodies can be a struggle because you have countless options. Why not try some of the following nutritious snacks the next time you need some extra energy?
Whole grain foods are an superb choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for lunch break. Chips and crackers created from whole grains can be excellent for quick snacks to eat on the go. Choosing whole grain food items is always far better than eating the highly processed grains we commonly come across in our grocery stores.
A large selection of quick health snacks is easily available. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to punjabi chole recipe. To cook punjabi chole you need 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Punjabi Chole:
- Get 2 cups + 2 tbsp Chickpeas/Chole
- Take 5-6 cardamoms
- Provide 4-5 Black peppercorns
- You need 2 Bay leaves
- Get 2 Cinnamon sticks
- Take 2 Tea bags
- You need to taste Salt
- You need 5 cups Water
- Prepare For chole:
- Take 3/4 cup Onion, grated or pureed (from 2 small onion)
- Prepare 2.5 cups Tomato puree [from 4 medium tomatoes]
- You need 3-4 Cloves
- Provide 2 teaspoons Ginger-garlic paste
- Use 3 teaspoons Chole Masala
- You need 3/4 teaspoon Cumin powder
- Use 1/2 teaspoon Paprika powder
- Prepare 1/2 teaspoon Red chilli powder or as per taste
- Use to taste Salt
Instructions to make Punjabi Chole:
- In a pressure cooker add the soaked and drained chickpeas, around 5 cups water, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes. Remove the cooker from heat and allow it to cool down. Once the steam is gone, open the cooker and check the chickpeas.
- In a wok, heat 2 tsp of oil. Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are light golden brown in colour. - Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
- Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent splashes all around. This step, in my opinion, is very important. The tomatoes need to be cooked really well till the raw smell goes away completely. So have patience and let them cook for around 15 minutes. Add the chole masala, red chilli powder, paprika powder, cumin powder, salt and mix for 1-2 minutes. - Drain the the chickpeas and add them to the tomato-onion mixture, stir it
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