Punjabi Chole - Finished!
Punjabi Chole Masala Ingredients


  1. Wash and soak the chickpeas in enough water overnight.
  2. Add enough amount of water as the chickpeas increase in size after soaking it.
  3. In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.
  4. In a pan, dry roast all the spices mentioned above till brown. Don't burn them.
  5. On a slow or moderate flame you can roast the spices. Keep on tossing it otherwise they may get burnt.
  6. Once they are cooled, grind them into a fine powder.
  7. Now in the same pan, add oil. Once the oil becomes hot, add the chopped onions. Fry till they become transparent.
  8. Now add the ginger paste.
  9. Once the raw smell of the ginger disappears, then add the chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast.
  10. Add the powdered spices to the onion-ginger-tomato mixture. Saute for a minute.
  11. Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy.
  12. Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth.
  13. Simmer for 5-7 minutes.
  14. Finally, add the amchur powder.
  15. Garnish with chopped onions and cilantro leaves.
  16. Serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions and lime. Its tastes good with rice too.
Punjabi Chole Making Video
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