Punjabi Chole Without Onion & Garlic
Recipe for Punjabi Chole / Saffed Chane without onion & garlic
| Servings | Prep Time |
| 5serving | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 360minutes |
|
|
Ingredients
- 1Cup ChickpeasSafed Chane / White
- To Taste salt
- Pinch baking soda
- 3Tablespoons Chana Masala
- 2Tablespoons gingerFinely Chopped
- 1 fenugreekTablesspoon Dry Leaves
- 2 green chilliesfinely chopped
- 2Tablespoons corianderPowder
- 1Tablespoon mango powderDry Powder (Aamchur)
- 2Tablespoons gheeOil or
- water
- corianderFresh for Garnishing
Instructions
- Wash and soak the Chickpeas / Saffed Chane for a minimum six hours or overnight.
- Drain the water and apply a pinch of baking soda on Saffed chane / chickpeas and leave it for 10 minutes.
- In a pressure cooker put the Saffed chane / Chick peas, salt and 3-4 cups water and pressure cook. After 3-4 whistles switch off the flame.
- After half an hour drain the water from chickpeas and keep aside. Apply the Chana masala powder on chick peas.
- In a pan heat oil and add ginger and stir till golden. Add dry fenugreek leaves and stir.
- Add green chilli and stir for 20 seconds. Add coriander powder and stir for 30 seconds and then add chick peas and stir every 2-3 minutes for 15-20 minutes till the oil separates and you can see it on the edges of the vessel.
- Add dry mango powder and stir for 2-3 minutes.
- Gradually add water drained from chickpeas after boiling to the chickpeas and keep stirring . Boil for 2-3 minutes or till you get the desired consistency.
- Garnish with fresh coriander and serve with Chapati , Paratha or poori.
Recipe Notes
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