👁️ K ❤️ K
Punjabi Peshawari Chhole with Chhole Masala
Ingredients
For Boiling the Chhole
- 2 cups kabuli chana (chickpeas), soaked overnight
- Water, as required
- Salt to taste
For the Chhole Masala
- 2 tbsp oil
- 3 tbsp ghee
- 2 green cardamom
- 1-inch cinnamon stick
- 2–3 cloves
- 1 bay leaf
- ½ cup onion, finely chopped
- 1 cup tomato puree
- 1 tbsp ginger-garlic paste
- ¼ tsp Prayosha Meera Turmeric Powder
- 1 tbsp Prayosha Meera Coriander Powder
- 1 tbsp Prayosha Meera Kashmiri Red Chilli Powder
- 1–2 tbsp Prayosha Meera Chhole Masala
- 1 tsp Prayosha Meera Cumin Powder
- 2–3 green chillies, slit
- 1–2 tbsp curd
- Salt to taste
- Water, as required
- 1 tbsp fresh coriander leaves, chopped
Step by Step Guide
- Add water as required to a pressure cooker. Add 2 cups of soaked kabuli chana (chickpeas) and salt to taste. Cover and pressure cook for 6–7 whistles, or until the chickpeas are soft and fully cooked.
- Heat 2 tbsp oil and 3 tbsp ghee in a kadhai. Add 2 green cardamom pods, 1-inch cinnamon stick, 2–3 cloves, and 1 bay leaf. Sauté until fragrant.
- Add ½ cup of chopped onions and cook until golden brown.
- Add 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
- Pour in 1 cup of tomato puree and stir well. Cook for 3–4 minutes until the tomatoes are well cooked.
- Add ¼ tsp Prayosha Meera Turmeric Powder, 1 tbsp Prayosha Meera Coriander Powder, 1 tbsp Prayosha Meera Kashmiri Red Chilli Powder, 1–2 tbsp Prayosha Meera Chhole Masala, 1 tsp Prayosha Meera Cumin Powder, 2–3 slit green chillies, 1–2 tbsp curd, and salt to taste. Sauté until the oil starts to separate.
- Add the boiled chhole along with some of the cooking water. Mix well and adjust the salt if required.
- Cover and cook for 10–12 minutes on low flame so the chickpeas absorb the rich masala flavors.
- Garnish with 1 tbsp chopped fresh coriander leaves and serve the hot Peshawari Chhole with bhature, kulcha, or tandoori roti.
