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
| Servings |
| 4serving |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 1/2Kilogram chanaWhite
- A pinch soda Bicarbonate
- 2cups Onionfinely chopped
- 3Tablespoons chopped garlic
- 1Teaspoon chopped ginger
- To Taste salt
- 1Tablespoon Kasuri Methi( Dry Fenugreek leaf)
- 1Tablespoons Pomegranate Mango PowderDry powder / Dry
- 4Tablespoons oil
- 2tablespoons MasalaChanaa
- Water
Instructions
- Soak the Chanaa overnight ( 6 – 8 hours)
- Drain the water and rub soda bicarbonate
- 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
- Add Kasuri methi and fry, add 2 tablespoon water and cook
- 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.
- 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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