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Punjabi Chhole Masala

Chhole Bhature is one famous Punjabi recipe and is liked by almost all. Chhole(chick peas) are made in a variety of ways, you can make with green masala with coriander and mint or you can make the normal red masala and latest people have devised many innovative ways to make chhole with red pumpkin paste and so on. There are two varieties of chick peas available in the market, smaller and larger sized. You can use any of these. The recipe I am sharing is not an authentic Punjabi one, it has some modifications of my own. In the original Punjabi recipe, Anardana (dried pomegranate seeds) are used.

Ingredients

Chick Peas/Chhole – 200 gms

Onions – 2 large

Tomatoes – 2 medium

Ginger Garlic Paste – 1½ teaspoon

Bay leaves – 2 nos

Ajwain(Carom Seeds) – ½ teaspoon

Black Pepper – 7-8 nos

Cumin Powder – ¼ teaspoon

Coriander Powder – ¼ teaspoon

Water – Approx 1 litre

Garam Masala Powder – ¾ teaspoon

Red Chilly Powder – ½ teaspoon

Oil – 3 tablespoons

Salt – As per taste

Method

Wash chick peas and soak in water overnight (Approx 6-7 hours). Drain the water and cook the chick peas in pressure cooker along with 400 ml water, bay leaves, black pepper, carom seeds, cumin powder, coriander powder and salt. Cook for minimum 20-25 minutes till the chick peas are softened. Make a paste of onions and tomatoes separately. Heat oil in a pan and add onion paste and fry till it turns golden brown. Then add ginger garlic paste and fry for 3 minutes and then, finally add tomato paste and stir for further 3-4 minutes. Now, add garam masala and red chilly powder and the cooked chick peas and bring to a boil and allow to cook for about 5-6 minutes. Check the consistency and add water if required. Also check if more salt is required. Remove from fire, transfer to serving bowl and garnish with onion and tomato slices, chopped coriander leaves,lemon slices and green chillies. Serve with Bhaturas.