How to cook chole

Food for your soul

How to cook chole

How To Make A Quick Punjabi Cole | Tasty and quick chickpeas

Cole is the staple food of many families in northern India. Above all, it is a very tasty and protein-rich legume.

The process of cooking food is usually long and tedious, but it has great benefits. The process of making Punjabi Cole is no different from the numerous steps during the cooking process. After working long hours we don’t want to spend a lot of time cooking and because Cole is one of our favorite food we had to find a simpler approach. That’s why @DhabaStyle we’ve developed a simpler approach where we cook all the ingredients of Punjabi chole in a pressure cooker.

To get this recipe for a quick and tasty Punjabi chole, simply gather all the ingredients, put them in a pressure cooker, and pressurize for a while. The pressure created in the pressure cooker breaks down and combines the flavors of all the individual ingredients to create a truly tasty dish that requires very little control / supervision on your part.

Now we don’t often like to use store bought masala’s in our cooking and try to make them on our own. For this recipe we have prepared our Punjabi Cole Momsala. If you have a favorite brand of masala that you would like to use instead, this recipe just got easier for you. 🙂 ..

Try this recipe with Dhabastyle Bhatura or DhabaStyle Jeera Onion Rice

Recipes you will love

How to cook chole

Punjabi Recipe by Chana Cole | How to make a hole | Chickpea curry

Punjabi recipe by Khan Cole

How to make Punjabi Chana Cole Momsala, Chana Cole Recipe, Chickpea curry. Chana masala recipe is a popular and well-known Indian cuisine. It consists of steamed chole or white chickpeas cooked in a spicy potato sauce. To make the sauce thick, add the tomato puree and boiled potatoes. You can serve it with bhatura, puri, naan or jeera rice. Boiled chickpeas (Cole) are mixed with onion and cooked with tomato sauce.

Punjabi Chana Cole Recipe is a delicious traditional recipe prepared for almost any special occasion. This is a great Bhathura non-stop morning snack, available at almost any restaurant. It is the famous street food in India. We have prepared a Chickpea curry recipe for you in a very simple way, you can make delicious chana chole by following our simple steps.

How to cook chole

Preparation time 10-12 hours

Cooking time 40 minutes

Total time 12.40 minutes

Easy difficulty level

Indian cuisine Punjabi cuisine

Ingredients for the chana chole recipe

(01 cup = 250 grams)

Cole (white or chickpea / kabuli) 01 cups

Water as required

Coriander leaves 02 tablespoons (finely chopped)

Onion size 01 (finely chopped)

Tomato 02 Large Format

Cloves of garlic 6-7

Dry Spices For Chana Cole Momsala

Bay leaf 1-2 leaves

Tea leaves 01 tsp

Cumin seeds 02 tsp

Turmeric powder 1/2 tsp

Coriander powder 01 tsp

Red Chili Powder (Kashmir) 02 tsp

Amchoor (dried mango powder) 1/2 tsp

Preparation chana masala recipe

  • Soak the chickpeas overnight in sufficient water, according to the amount indicated above. If you soak the gram overnight, it will cook quickly.
  • When it is less exposed to hot water, its nutrients are not destroyed. However, there are several methods you can use for a quick soak as well.
  • Wash the chickpeas (kabuli) with water and wash them well, remove the excess water. Put in the pressure cooker and cook for 2-3 whistles.
  • To make the chana darker and tastier, add 1 teaspoon of tea leaves tied in a white cotton cloth and put it in the pressure cooker.
  • You can also use tea bags.
  • After the chickpeas are cooked, separate the bunches after cooking and return them to a pot.

Prepare a garlic and ginger paste and a tomato puree

  • While cooking one gram, make a garlic and ginger paste. Mom
  • Now put the ginger, garlic and green chillies in a blender and make a paste, keep them in a separate bowl.
  • Similarly, prepare the tomato puree from the meat grinder and set it aside in a separate bowl.

How to make chole (Chana Masala recipe)

  • Heat the pan on the cheesecloth and cook all the spices for about 1 minute and leave to cool on a plate.
  • After cooling, make a fine powder with the grinder and set aside.
  • Heat the oil in a deep-bottomed pan, add the onion and when it is slightly golden.
  • Now add the garlic ginger and green chili paste and sauté for about 1 minute.
  • Add the prepared spices and cook for about 1 minute. After frying, add the tomato puree, season with salt if necessary.
  • Stir when the oil begins to appear at the edges, then add the turmeric, red chili powder and cook for 1 minute.
  • Now add the soaked chickpeas and mix well.
  • If the sauce is thicker, add the boiled potatoes as well. If necessary, add more salt.
  • Add 2-2.5 cups of water and cook over medium heat for about 20-25 minutes.
  • Lower the pressure cooker, check if the chickpeas are cooked or not, if not cooked make 1-2 whistles.
  • If you like a little acid, add some mango powder or lemon juice after cooking.

How to cook chole

  • Now your chana masala recipe (chickpeas curry) are ready, leave it in a big bowl and garnish with green coriander and serve hot.

How to cook chole

  • You can eat chickpea curry with bhature rice, roti, paratha, naan and jeera.

Suggestion

  • Soaking the chickpeas in water overnight or for at least 8 hours will take less time to prepare.
  • I used freshly ground spices. You can also use ready-made Cole Masala.
  • If you like a little acid, use some mango powder or lemon juice after cooking.
  • A tea leaf was used to add a dark brown color to the Cole Masala. You can also make chickpeas without it.

Nutritional Facts

There can be 164 calories (690 kJ) in 100 grams of cooked chickpeas. Ripe chickpeas contain 60% water, 27% carbohydrates, 9% protein and 3% fat. Cooking can increase the quality of proteins by neutralizing or destroying the anti-nutritional factors that respond to heat.

Momin ingredients

Beetle, Oil, Onion, Tomato, Garlic, Ginger, Salt.

Keyword

Punjabi recipe by Khan Cole, chana masala recipe, How to make chole, Chana Cole Recipe, Punjabi Chana Cole, chole, Cole Masala, Chana Cole gravy Recipe, Chickpea curry, Chana masala recipe.

Read also

How to make the Patiala with aloe. Seeking the halwa recipe step by step. Step by step recipe for banana pancakes. How to make chicken recipe 65. Step by step recipe Palak Pakora. Bread dough recipe at home. Step by step Indian Chicken Curry Recipe. Raita cucumber recipe in simple steps. Kanda poha recipe: morning breakfast. Chur chur naan recipe at home. Easy tomato soup recipe.

Food for your soul

How to cook chole

How To Make A Quick Punjabi Cole | Tasty and quick chickpeas

Cole is the staple food of many families in northern India. Above all, it is a very tasty and protein-rich legume.

The process of cooking food is usually long and tedious, but it has great benefits. The process of making Punjabi Cole is no different from the numerous steps during the cooking process. After working long hours we don’t want to spend a lot of time cooking and because Cole is one of our favorite food we had to find a simpler approach. That’s why @DhabaStyle we’ve developed a simpler approach where we cook all the ingredients of Punjabi chole in a pressure cooker.

To get this recipe for a quick and tasty Punjabi chole, simply gather all the ingredients, put them in a pressure cooker, and pressurize for a while. The pressure created in the pressure cooker breaks down and combines the flavors of all the individual ingredients to create a truly tasty dish that requires very little control / supervision on your part.

Now we don’t often like to use store bought masala’s in our cooking and try to make them on our own. For this recipe we have prepared our Punjabi Cole Momsala. If you have a favorite brand of masala that you would like to use instead, this recipe just got easier for you. 🙂 ..

Try this recipe with Dhabastyle Bhatura or DhabaStyle Jeera Onion Rice

ему вы научитесь

Trebovaniya

to write

Cole bhature is a dish that comes from the north of India. However, in India, Delhi Cole Bhature is very popular, which is a combination of chana masala and bhatura / Puri, fried bread with maida. The origin of the dish is found in the eastern part of the state of Uttar Pradesh.

Cole Bhature also known as Chana Bhaturait is one of the most popular Punjabi dishes, enjoyed in almost all of India.Colemeans spicy chickpea curry andBhaturait is a soft and fluffy fried bread with natural leavening.

Rinse the white chickpeas several times in water. Then soak the chickpeas in enough water overnight or for 7-8 hours.

The next day, drain all the water and cook the chickpeas with water + salt in a pressure cooker or pot.

In a food processor or blender, take 1 chopped medium onion, 2 chopped medium tomatoes, 1 inch of chopped ginger, 4-5 cloves of garlic, and 1 chopped green chili.

Grind or blend until a fine paste is obtained.

Add a whole garam masala (seasoning) – 1 teaspoon of cumin seeds, 1 large flap, 2.5 cm cinnamon, 2-3 cloves, 2 green cardamom and 2-3 black peppercorns.

Fry all the garam masala above until the oil becomes fragrant. But don’t burn them.

Add the ground paste and fry until the oil starts leaving the sides of the masala paste.

ingrediants

Green chilli – 3

Garlic – 3 flakes

Ginger – 1 inch piece

Coriander leaves – 1/4 cup

Mint leaves – 1/4 cup

Coriander seeds powder – 1 tsp

Red chilli powder – 1/2 tsp

Cole masala / Garam masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as needed

temper

Cinnamon – 1 small piece

Step by step method

Soak the chana overnight. In the morning, strain the water, add enough water and cook for 4 whistles over medium heat. Coarsely chop the onion and tomato. Peel the garlic and ginger and chop coarsely. Li macinerò tutti insieme e ci vorrà un po’ per trovare lo zenzero e l’aglio, quindi consiglio di tritare prima lo zenzero, l’aglio e i peperoncini verdi e poi aggiungere gli altri ingrediants.

How to cook chole

Grind ginger, garlic, green chill, onion, tomato, mint and coriander leaves to smooth paste.

How to cook chole

In a small pressure cooker, add the oil, season with the cinnamon, cloves and cardamom. Lower the heat and carefully add the minced pasta.

How to cook chole

Cook covered for a while because it splashes a lot. For 3 minutes. Dodaj garam masala lub Cole Masala, czerwone chili w proszku, sproszkowane nasiona kolendry, kurkumę, wymaganą sól i wymieszaj. Continue to fry, covered, until flavorful.

How to cook chole

Once oil separates, add the cooked chana along with the chana cooked water.

How to cook chole

Add the necessary water and cook quickly with a whistle. Wait a while before serving.

How to cook chole

Comments

    • Jeśli chcesz, aby sos był bardziej zielony, zwiększ zielone chili i zmniejsz czerwone chili w proszku i Cole Masala. When we add cilantro and mint leaves it will be aromatic, there is no need to rely on masala powders.
    • If necessary, adjust the consistency of the water.

It goes best with bhatura or even with phulka. Serve with chopped raw onion. The mint and coriander leaves we add make it unique and truly aromatic.
How to cook chole

ingrediants

Green chilli – 3

Garlic – 3 flakes

Ginger – 1 inch piece

Coriander leaves – 1/4 cup

Mint leaves – 1/4 cup

Coriander seeds powder – 1 tsp

Red chilli powder – 1/2 tsp

Cole masala / Garam masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as needed

temper

Cinnamon – 1 small piece

Step by step method

Soak the chana overnight. In the morning, strain the water, add enough water and cook for 4 whistles over medium heat. Coarsely chop the onion and tomato. Peel the garlic and ginger and chop coarsely. Li macinerò tutti insieme e ci vorrà un po’ per trovare lo zenzero e l’aglio, quindi consiglio di tritare prima lo zenzero, l’aglio e i peperoncini verdi e poi aggiungere gli altri ingrediants.

How to cook chole

Grind ginger, garlic, green chill, onion, tomato, mint and coriander leaves to smooth paste.

How to cook chole

In a small pressure cooker, add the oil, season with the cinnamon, cloves and cardamom. Lower the heat and carefully add the minced pasta.

How to cook chole

Cook covered for a while because it splashes a lot. For 3 minutes. Dodaj garam masala lub Cole Masala, czerwone chili w proszku, sproszkowane nasiona kolendry, kurkumę, wymaganą sól i wymieszaj. Continue to fry, covered, until flavorful.

How to cook chole

Once oil separates, add the cooked chana along with the chana cooked water.

How to cook chole

Add the necessary water and cook quickly with a whistle. Wait a while before serving.

How to cook chole

Comments

    • Jeśli chcesz, aby sos był bardziej zielony, zwiększ zielone chili i zmniejsz czerwone chili w proszku i Cole Masala. When we add cilantro and mint leaves it will be aromatic, there is no need to rely on masala powders.
    • If necessary, adjust the consistency of the water.

It goes best with bhatura or even with phulka. Serve with chopped raw onion. The mint and coriander leaves we add make it unique and truly aromatic.
How to cook chole

Recipe for Punjabi cole

How to cook chole

Recipe for Punjabi cole it is the spicy and most delicious curry of Punjabi or North Indian cuisine popular throughout India. Jest zrobiony z ciecierzycy, a w niektórych miejscach jest również znany jako chana masala lub kabuli chana masala.

Thispunjabi cole the recipe is not only tasty, but also healthy. It can also be a great recipe for increasing the protein intake of a children’s diet because chickpeas they are rich in protein. Kids usually like this recipe a lot that’s why these Cole Masalathey are made in Indian cuisine countless times.

To dothis Recipe for Punjabi cole , you will need cashew powder (dry pomegranate seed powder) or amchur powder (dry mango powder). They are available in any Indian grocery store. It gives a cho a spicy flavor and is the main ingredient Recipe for Punjabi cole. If possible, don’t ignore them. Se entrambi gli ingrediants non sono disponibili, puoi aggiungere il succo di lime per ultimo durante la preparazione Cole Masala recipe. Since I haven’t added any dairy ingredients to this recipe, it can also be called vegan chana masala.

The next thing I would like to mention isblack colour of chickpeas. If you want your chickpeas to be black, you may use teabags while boiling the chickpeas.

Another method is to dry roast the entire spice until it turns dark brown in color, grind it in a blender, then use it in a curry. Thiswill also gives a dark colour to the chole.

I’m not too fussy about the black color of the hole. For boiling chickpeas, I use pressure cooker. I just add the chickpeas in the pressure cooker and add the water with some salt and cook about 7-8 whistles so that they get tender ( I don’t need them to be mushy).

For masala, I never use store bought chana masala because I believe nothing is better than homemade, instead I make it myself usingcombination of whole spices and powdered spices. Thisis what I learnt from my mother.

How to cook chole

If you follow all the steps correctly, you will get the exact flavorCole Masala you arrive on the street or in a restaurant. I love having them Cole Masala with bhatoorehowever, they can be served with naan, paratha, pulao, or even plain rice.

There are some other punjabi recipes also available on this blog that you may like, Palak Saag Recipe, Kadai Paneer Recipe in Restaurant Style , Dal Momkhani Recipe , Khoya Momtar Paneer Recipe

ingrediants

For pressure cooking

1 cup – Dry chickpeas or kabuli chana or chole
1 tsp – salt
2 and a half glasses – water

For the sauce

2 tablespoons – Oil
1- medium red onion, finely chopped
3 medium cloves – Garlic, chopped
½ teaspoon – Ginger paste
½ teaspoon – Cumin seeds
1 cup – tomato puree
1½ teaspoon – Red chili powder
½ teaspoon – Garam masala
1 teaspoon – Coriander powder
¼ teaspoon – Turmeric powder
¼ teaspoon – Cumin powder
1 teaspoon – Anardana powder (dried pomegranate seeds powder) or amchur powder (dry mango powder) or lime juice
Jump to taste
1 cup – Water
Coriander leaves – 1 tablespoons, finely chopped (optional)
Mint leaves for decoration

For whole spices

4- Peppercorns
2- Cloves
1- Aniseed
2- Bay leaves
2- black cardamoms
1 inch of cinnamon

S tep by step Recipe for Punjabi cole

Step 1. First rinse and soak the chole (chickpeas) in enough water for 6-8 hours or overnight. Add the double quantity of water to the chickpeas as they will become double in size after soaking.

Add soaked chickpeas to the pressure cooker, add salt and water. Note– Możesz użyć sody oczyszczonej, aby bardziej zmiękczyć. But I’m skipping it. Cole szybkowar około 7-8 gwizdków.

Step 2. Put on medium heat and add the oil to heat it up. When the oil is hot enough, add the cumin seeds and pop them. Add the minced garlic and ginger paste. Fry for a minute until the raw aroma disappears. Add all the spices and fry for 2 minutes.

Step 3. Add the chopped onion and sauté for another 4-5 minutes. Now add half of the salt to make the onion cook faster.

How to cook chole

Step 4. Once the onions are caramelized, they take on a reddish brown color. Add the tomato puree and cook for 3 minutes. Now add the turmeric powder, garam masala, red chili powder, coriander powder, cashew, and cumin powder. Fry for 4-5 minutes on low heat.

Note– Bądź cierpliwy w tym czasie, bo powoli masala będzie gotowana lepiej będzie curry.

How to cook chole

Step 5. Fry the masala until it releases the oil around the edges. Now add the chole (chickpeas) to prepared masala. Mix well.

How to cook chole

Step 6. Add water. Let it boil for 5 min so that aroma of spices get infused in chickpeas. Then, let go of the heat and cook covered for at least 10 minutes. After 10 minutes, you can check the consistency and adjust it accordingly. Finally, decorate with coriander leaves and mint leaves.

How to cook chole

Hot and spicy Recipe for Punjabi cole is ready to serve with bhatoore or naan or rice.

Cole Kulche jest najpopularniejszym jedzeniem ulicznym w północnych Indiach, zwłaszcza w Delhi i Amritsar. Amritsari Kulche is also quite popular all over India. In Delhi, Cole is also called as Momtar. You can easily find roadside stalls of Cole Kulche or Momtar Kulche in the streets of Delhi, Punjab, Haryana. Możesz mieć Cole Kulche, kiedy tylko chcesz. You can eat it for breakfast or as an evening snack. Cole podawany z Kulche to rodzaj Cole Chaat. In some spots on the side of the road you will also see the chole chaat cars.How to cook chole

Kulcha is a soft focaccia made from maida (universal flour). Tak łatwo jest zrobić w domu, ale abbigliamentoj używam gotowego Kulche do tego przepisu Cole Kulche. Prepared Kulche is also available in the market under various brands, just like other breads. Just toast it on Tava al Burro. It becomes soft after cooking.

But in this blog post, I’m going to share a recipe for Cholle that tastes great with Kulche. It’s so easy to do, but you need to soak overnight or at least 7-8 hours before making the Cholle. ThisCholle recipe is healthy and tasty and also so easy to make. ThisCole recipe is thick in consistency and also has a mushy textured. It’s such a recipe for slapping.How to cook chole

I’ll explain the full recipe of Cole Kulche below. I hope you like and try this recipe and don’t forget to share your experience in the comment section below.