Punjabi Chhole

About Punjabi Chhole

Ingredients

• Chickpeas, soaked overnight and boiled 8 tbsps
• Kidney beans, soaked overnight and boiled 4 tbsps
• Sunflower oil 2 tsps
• Cumin seeds 1 tsp
• Ginger, cut into thin strips 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Large onion, chopped 1
• Salt to taste
• Red chilli powder 1 tsp
• Green chillies, slit 2
• Large tomato, chopped 1
• Black pepper powder ½ tsp
• Coriander powder 1½ tsps
• Large potato, boiled, peeled and diced 1
• Cinnamon 2 one-inch sticks
• Cloves 7 to 8
• Black peppercorns ½ tsp
• Bay leaves 2
• Dried mango powder (amchur) 1 tsp
• Green chillies 2 to garnish

How to Make Punjabi Chhole (Stepwise Photos)

Method

1. Soak chickpeas and kidney beans in a large bowl of water overnight. Drain and put into a pressure cooker. Add 1 cup water and cover the cooker with its lid. Cook under pressure till 6-7 whistles are given out.
2. Heat oil in a non-stick pan, add cumin seeds, ginger, fenugreek seeds and onion and saute till onion is light golden.
3. Add salt, red chilli powder and green chilli and mix. Add tomato, chickpeas and kidney beans and mix.
4. Add black pepper powder and coriander powder and mix well. Add potato and ½ cup water and mix well.
5. Create a well in the centre of the mixture and put cinnamon, cloves, black peppercorns and bay leaf in it. Pour hot oil over the whole spices and cover the pan immediately.
6. Remove lid and add dried mango powder and mix well.
7. Transfer into a serving bowl, garnish with green chillies and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps