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Chole (easy To Prepare)

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Energy (kcal) - 195

Protein (g) - 8

Carbohydrate (g) - 29

Fat (g) - 5

Khyati's Health-O-Meter Says:

This Punjabi favorite, loaded with its nutritional benefits is one of the yummiest but also the healthiest delicacies that are eaten with rice. The chickpeas or Kabuli chana being low in fats makes it a favorite for the vegetarians.  Also, with the high fiber and protein content,  and tasty flavor of the Indian spices, providing many antimicrobial properties, chole is surely one of the best dishes.

INGREDIENTS:

  • Chickpeas [uncooked] - 2 tbsp
  • Onions [chopped] - 1 small
  • Tomatoes [chopped] - 1 small
  • Ginger [grated] - 1 tsp
  • Garam masala powder - ½ tsp
  • Kashmiri chilly powder - ½ tsp
  • Dry mango powder - 1 tsp
  • Green chili - 1 nos.
  • Oil - 1 tsp
  • coriander leaves - 3 to 4 nos.
  • Salt - as per taste
Spices for the Punjabi chole masala:
  • Cardamom - 2 nos.
  • Cinnamon powder - ½ tsp
  • Peppercorns - 3 nos.
  • Cloves - 2 nos.
  • Bay leaf - 1 no.
  • Cumin seeds - ½ tsp
  • Coriander seeds - ½ tsp
  • Fennel seeds - ½ tsp
  • Dry red chilies - ½ tsp

DIRECTIONS:
Step 1 Wash and soak the chule (chickpeas) in enough water overnight. Add enough amount of water as the chule increase in size after soaking it. In a pressure cooker add the chule, enough water, salt and pressure cook for 5-6 whistles. The chule should be soft when you mash it with a spoon. In a pan, dry roast all the spices mentioned above till brown Step 2 On a slow or moderate flame, you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are couled, grind them into a fine powder. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onion until transparent. Step 3 Now add the grated ginger. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast. Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture. The whule mixture would clump together and oil would be clearly seen leaving the sides. Step 4 Then add the powdered spices that we made, along with the red chilli powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute. Now add the boiled chule with a little quantity of its stock. You can add more stock if you want more gravy. Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth. Finally, add the amchur powder. Garnish chule masala with chopped onions and coriander leaves. Step 5 Serve the Punjabi chule with rotis.
Recipe Category:
Dals Kadhis And Pulses
Recipe Title:

Chole (easy To Prepare)

Recipe Views:
3011
Recipe Type:
Veg
Recipe Kcal:
195

Energy
(kcal)

8

Protein
(g)

29

Carbohydrate
(g)

5

Fat
(g)

Khyati's
Health-O-Meter Says:

This Punjabi favorite, loaded with its nutritional benefits is one of the yummiest but also the healthiest delicacies that are eaten with rice. The chickpeas or Kabuli chana being low in fats makes it a favorite for the vegetarians.  Also, with the high fiber and protein content,  and tasty flavor of the Indian spices, providing many antimicrobial properties, chole is surely one of the best dishes.

INGREDIENTS:

  • Chickpeas [uncooked] - 2 tbsp
  • Onions [chopped] - 1 small
  • Tomatoes [chopped] - 1 small
  • Ginger [grated] - 1 tsp
  • Garam masala powder - ½ tsp
  • Kashmiri chilly powder - ½ tsp
  • Dry mango powder - 1 tsp
  • Green chili - 1 nos.
  • Oil - 1 tsp
  • coriander leaves - 3 to 4 nos.
  • Salt - as per taste
Spices for the Punjabi chole masala:
  • Cardamom - 2 nos.
  • Cinnamon powder - ½ tsp
  • Peppercorns - 3 nos.
  • Cloves - 2 nos.
  • Bay leaf - 1 no.
  • Cumin seeds - ½ tsp
  • Coriander seeds - ½ tsp
  • Fennel seeds - ½ tsp
  • Dry red chilies - ½ tsp

DIRECTIONS:
Step 1 Wash and soak the chule (chickpeas) in enough water overnight. Add enough amount of water as the chule increase in size after soaking it. In a pressure cooker add the chule, enough water, salt and pressure cook for 5-6 whistles. The chule should be soft when you mash it with a spoon. In a pan, dry roast all the spices mentioned above till brown Step 2 On a slow or moderate flame, you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are couled, grind them into a fine powder. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onion until transparent. Step 3 Now add the grated ginger. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast. Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture. The whule mixture would clump together and oil would be clearly seen leaving the sides. Step 4 Then add the powdered spices that we made, along with the red chilli powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute. Now add the boiled chule with a little quantity of its stock. You can add more stock if you want more gravy. Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth. Finally, add the amchur powder. Garnish chule masala with chopped onions and coriander leaves. Step 5 Serve the Punjabi chule with rotis.
Recipe Title: Chole (easy To Prepare)
Recipe Category: Dals Kadhis And Pulses
Recipe Views: 3011
Recipe Type: Veg
Recipe Kcal:

Energy 195 (kcal), Protein 8 (g), Carbohydrate 29 (g), fat 5 (g).





Khyati's
Health-O-Meter Says:

This Punjabi favorite, loaded with its nutritional benefits is one of the yummiest but also the healthiest delicacies that are eaten with rice. The chickpeas or Kabuli chana being low in fats makes it a favorite for the vegetarians.  Also, with the high fiber and protein content,  and tasty flavor of the Indian spices, providing many antimicrobial properties, chole is surely one of the best dishes.

INGREDIENTS:

  • Chickpeas [uncooked] - 2 tbsp
  • Onions [chopped] - 1 small
  • Tomatoes [chopped] - 1 small
  • Ginger [grated] - 1 tsp
  • Garam masala powder - ½ tsp
  • Kashmiri chilly powder - ½ tsp
  • Dry mango powder - 1 tsp
  • Green chili - 1 nos.
  • Oil - 1 tsp
  • coriander leaves - 3 to 4 nos.
  • Salt - as per taste
Spices for the Punjabi chole masala:
  • Cardamom - 2 nos.
  • Cinnamon powder - ½ tsp
  • Peppercorns - 3 nos.
  • Cloves - 2 nos.
  • Bay leaf - 1 no.
  • Cumin seeds - ½ tsp
  • Coriander seeds - ½ tsp
  • Fennel seeds - ½ tsp
  • Dry red chilies - ½ tsp

DIRECTIONS:
Step 1 Wash and soak the chule (chickpeas) in enough water overnight. Add enough amount of water as the chule increase in size after soaking it. In a pressure cooker add the chule, enough water, salt and pressure cook for 5-6 whistles. The chule should be soft when you mash it with a spoon. In a pan, dry roast all the spices mentioned above till brown Step 2 On a slow or moderate flame, you can roast the spices. Keep on tossing it otherwise they may get burnt. Once they are couled, grind them into a fine powder. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onion until transparent. Step 3 Now add the grated ginger. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes get cooked fast. Saute the tomatoes till the oil starts to leave the sides of the onion-tomato-ginger mixture. The whule mixture would clump together and oil would be clearly seen leaving the sides. Step 4 Then add the powdered spices that we made, along with the red chilli powder, garam masala powder and green chilies to the onion-ginger-tomato mixture. Saute for a minute. Now add the boiled chule with a little quantity of its stock. You can add more stock if you want more gravy. Simmer for 8-10 minutes on a low to medium flame till the gravy thickens a bit and become smooth. Finally, add the amchur powder. Garnish chule masala with chopped onions and coriander leaves. Step 5 Serve the Punjabi chule with rotis.

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Chole (easy To Prepare) - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3011
COMMENTS 0

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