Punjabi chole or Safed Chane

This recipe is for the keeps. My mother’s chole ( chickpeas ) were very popular in our family and social circle. I have heard many people ask her if she uses teal leaves etc to get the dark colour. Her answer used to be ” NO” and that would surprise everyone. I always use her recipe and never have used anything to add colour. All the ingredients used in the recipe are for flavouring and colour is an an outcome.

I prefer to make Chole , if we have guests who prefer vegetarian food. If you get the ratios right Chole is not a very difficult dish to make.

Chole goes best with Bhature , but you can also serve it with Kulcha, Paratha or Pooris. Chole Bhature is a meal in itself, but sliced onions or green salad , green chillies, pickle are a bonus.

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Punjabi chole or Safed Chane

Now this is for generations...... almost everyone likes chole - bhature but some find it heavy...trust me this recipe easy on stomach and tastes yumm

Course

main course

Cuisine

punjabi indian

Cook Time

25 minutes

Servings

serving

Ingredients

• 1/2 Kilogram chana White
• A pinch soda Bicarbonate
• 2 cups Onion finely chopped
• 3 Tablespoons chopped garlic
• 1 Teaspoon chopped ginger
• To Taste salt
• 1 Tablespoon Kasuri Methi ( Dry Fenugreek leaf)
• 1 Tablespoons Pomegranate Mango Powder Dry powder / Dry
• 4 Tablespoons oil
• 2 tablespoons Masala Chanaa
• Water

Course main course Cuisine punjabi indian Cook Time 25 minutes Servings serving Ingredients 1/2 Kilogram chana White A pinch soda Bicarbonate 2 cups Onion finely chopped 3 Tablespoons chopped garlic 1 Teaspoon chopped ginger To Taste salt 1 Tablespoon Kasuri Methi ( Dry Fenugreek leaf) 1 Tablespoons Pomegranate Mango Powder Dry powder / Dry 4 Tablespoons oil 2 tablespoons Masala Chanaa Water

Instructions

1. Soak the Chanaa overnight ( 6 - 8 hours)
2. Drain the water and rub soda bicarbonate
3. In a cooker put oil and heat. Add garlic and stir till garlic is brown. Add onion and cook. When onion is brown add ginger. Add little water
4. Add Kasuri methi and fry, add 2 tablespoon water and cook
5. Add chanaa , salt and Pressure cook. After the first whistle lower the flame and cook. After 3- 4 whistles more, switch off the gas and let the chanaa cool.
6. Open and check if chanaa is cooked and soft add, chanaa masala and dry mango powder or Dry Pomegranate powder. Garnish with fresh coriander.

Recipe Notes

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