Punjabi Chole | How to make Punjabi Chole

By Rita Arora  |  11th Apr 2016  |  
5.0 from 1 review Rate It!
  • Punjabi Chole, How to make Punjabi Chole
Punjabi Choleby Rita Arora
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About Punjabi Chole Recipe

White peas with whole garam masala and spices.

Punjabi Chole is an authentic dish which is perfect to serve on all occasions. The Punjabi Chole is delicious and has an amazing aroma. Punjabi Chole by Rita Arora will help you to prepare the perfect Punjabi Chole in your kitchen at home. Punjabi Chole needs 10 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Punjabi Chole. This makes it easy to learn how to make the delicious Punjabi Chole. In case you have any questions on how to make the Punjabi Chole you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rita Arora. Punjabi Chole will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Punjabi Chole

Ingredients to make Punjabi Chole

  • 1 1/2 cup white chickpeas
  • 3 tbsp oil
  • Whole garam masala (1 green cardamom, 1 black cardamom, 2 cloves, 1/2 star anise, 2 bay leaves, 1tsp jeera, 1tsp ajwain)
  • 3 tomato (puree)
  • 1 tsp ginger paste
  • 2 green chilly
  • salt to taste
  • Black salt 1 tsp
  • Deggi mirch 1 1/2 tsp
  • Home made chana masala powder 3 tbsp
  • Garam masala 1/2 tsp
  • Chopped coriander 2 tbsp

How to make Punjabi Chole

  1. Pressure cook the soaked chana for half an hour on low flame.
  2. Home made chana masala: Jeera 2 tbsp, coriander seeds 2 tbsp, pomegranate seeds 2tbsp. Dry roast on low flame and grind into a powder.
  3. Heat oil in a wok, add whole spices, fry on low flame, add tomato ginger paste, chilly powder, chana masala powder and cook till the oil saperates.
  4. Add boiled chole and slit green chilly. Let it boil for 15-20 minutes on low flame.
  5. Garnish with chopped coriander and onion rings.

My Tip:

Dry roast the masala on low flame, stirring continuously, otherwise it will burn easily.

Reviews for Punjabi Chole (1)

Archana Telang2 years ago


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