வெள்ளை சுண்டல் குருமா (Punjabi Chole)

Punjabi Chole is a spicy curry from the northern region of India. I tried Chole Bhature at Haldiram restaurant in Delhi and liked it very well. So I wanted to prepare this at home. My kids liked it very much and hope you all like it as well. Here is the recipe for you!

Ingredients for Punjabi Chole

Chickpeas – 1 cup
Tea powder – 1 tsp
Butter – 2 tbs
Cumin seeds – 1 tsp
Besan – 1 tbs
Tomato – 4 medium size
Green chili – 3
Ginger – 1 inch piece
Coriander powder – 1 tbsp
Black pepper – 1/2 tsp
Garam masala – 1 tsp
Mango powder (Amchoor powder) – 1 tsp
Salt as needed

For Garnishing

Green chilli – 2
Cilantro – 2 tbsp

Directions

Pre-preparation

Take 4 cups of water in a pan and boil water with tea powder.
Filter the boiled water into a mixing bowl with washed chick peas.
Let the chick peas soak for whole night.
Pressure cook the chickpeas with the soaked water for 15 minutes.
Chop the tomatoes, green chili and ginger.
Grind them in a blender into puree.

Prepare Chole

Take a wide pan and add butter and cumin seeds.
After the seeds cracked, add besan flour and fry in a low flame until the color changes.
Now pour the ground puree into the pan; Cover the pan with lid and cook for 5 minutes.
Add the spices – coriander powder, black pepper, garam masala, mango powder and salt.
Stir the curry well and add cooked chickpeas.
Adjust salt and water consistency.
Cover and cook the curry in a medium flame for 15 minutes.
Stir occasionally to avoid the curry stick in the bottom.
Slice green chilli lengthwise and fry in a pan separately.
Garnish the chole masala with green chilli and chopped cilantro.
Panjabi Chole ready.

Note

In case if you forgot to soak the chickpeas with tea powder, take a tea spoon of tea powder in a small cotton cloth and tie it well. Place the tea bag into the pressure cooker while cooking the chick peas.

Pictures