Rawalpindi Style Chole Recipe
A high protein Punjabi recipe with kabuli chana (white chickpeas), onion - finely chopped, tomato - finely chopped. Ready in 55 min, serves 4.
Curated byHarpreet Singh🇮🇳
Instructions
22 steps- 1
To begin making the Rawalpindi Style Chole recipe, firstly soak the chickpeas in water overnight or for about 6-7 hours
- 2
After soaking, pressure cook the chickpeas in cooker by adding 1/4 teaspoon salt and a tea bag
salt - to taste - 3
Pressure cook for 8 to 10 whistles
- 4
After pressure cooking, discard the tea bag, drain and retain water in which the chickpeas were pressure cooked
- 5
Slightly mash half of the boiled chickpeas and keep them aside
- 6
Dry roast the coriander seeds and pomegranate seeds
coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon) - 7
After cooling, add them to a grinder and powder them
anardana powder (pomegranate seed powder)(2 tablespoon)cumin powder (jeera)(2 tablespoon)red chilli powder(2 tablespoon)turmeric powder (haldi)(1 tablespoon)garam masala powder(1 tablespoon) - 8
Keep it aside
- 9
Heat a kadhai and add ghee
ghee(4 tablespoon) - 10
When ghee gets melted, add cumin seeds and let them crackle
coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon)ghee(4 tablespoon) - 11
After the cumin seeds crackle, add onion and fry till onion turns pinkish
onion - finely chopped(2)coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon) - 12
Crush the garlic and ginger using mortar pestle and make a paste
cloves garlic(5)inch ginger(1/4) - 13
Add this to the onion in the kadhai and saute till the raw smell of garlic goes away
onion - finely chopped(2)cloves garlic(5) - 14
Add green chili and saute for a few seconds
green chilli - slit(1) - 15
Now add tomato and saute till tomato turns mushy
tomato - finely chopped(1) - 16
Once the tomatoes are soft add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala,the ground coriander seeds powder and anardana powder
tomato - finely chopped(1)coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon)red chilli powder(2 tablespoon)turmeric powder (haldi)(1 tablespoon)amchur (dry mango powder)(1 teaspoon)garam masala powder(1 tablespoon) - 17
Mix well t o combine
- 18
Add boiled chickpeas, salt to taste and 1 cup of the retained water left after boiling the chickpeas
salt - to taste - 19
Bring the pindi chole to a brisk boil and simmer for some time
- 20
After the gravy thickens turn off the heat
- 21
Transfer the Rawalpindi chole to a serving bowl and keep aside
- 22
Serve Rawalpindi Style Chole Recipe with Puri and Burani Raita for a perfect Weekend breakfast or lunch
Rate this recipe
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Rawalpindi Style Chole Recipe
A high protein Punjabi recipe with kabuli chana (white chickpeas), onion - finely chopped, tomato - finely chopped. Ready in 55 min, serves 4.
Curated byHarpreet Singh🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Rawalpindi Style Chole recipe, firstly soak the chickpeas in water overnight or for about 6-7 hours
- 2
After soaking, pressure cook the chickpeas in cooker by adding 1/4 teaspoon salt and a tea bag
salt - to taste - 3
Pressure cook for 8 to 10 whistles
- 4
After pressure cooking, discard the tea bag, drain and retain water in which the chickpeas were pressure cooked
- 5
Slightly mash half of the boiled chickpeas and keep them aside
- 6
Dry roast the coriander seeds and pomegranate seeds
coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon) - 7
After cooling, add them to a grinder and powder them
anardana powder (pomegranate seed powder)(2 tablespoon)cumin powder (jeera)(2 tablespoon)red chilli powder(2 tablespoon)turmeric powder (haldi)(1 tablespoon)garam masala powder(1 tablespoon) - 8
Keep it aside
- 9
Heat a kadhai and add ghee
ghee(4 tablespoon) - 10
When ghee gets melted, add cumin seeds and let them crackle
coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon)ghee(4 tablespoon) - 11
After the cumin seeds crackle, add onion and fry till onion turns pinkish
onion - finely chopped(2)coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon) - 12
Crush the garlic and ginger using mortar pestle and make a paste
cloves garlic(5)inch ginger(1/4) - 13
Add this to the onion in the kadhai and saute till the raw smell of garlic goes away
onion - finely chopped(2)cloves garlic(5) - 14
Add green chili and saute for a few seconds
green chilli - slit(1) - 15
Now add tomato and saute till tomato turns mushy
tomato - finely chopped(1) - 16
Once the tomatoes are soft add turmeric powder, red chili powder, cumin powder, dry mango powder and garam masala,the ground coriander seeds powder and anardana powder
tomato - finely chopped(1)coriander (dhania) seeds(2 tablespoon)anardana powder (pomegranate seed powder)(2 tablespoon)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera)(2 tablespoon)red chilli powder(2 tablespoon)turmeric powder (haldi)(1 tablespoon)amchur (dry mango powder)(1 teaspoon)garam masala powder(1 tablespoon) - 17
Mix well t o combine
- 18
Add boiled chickpeas, salt to taste and 1 cup of the retained water left after boiling the chickpeas
salt - to taste - 19
Bring the pindi chole to a brisk boil and simmer for some time
- 20
After the gravy thickens turn off the heat
- 21
Transfer the Rawalpindi chole to a serving bowl and keep aside
- 22
Serve Rawalpindi Style Chole Recipe with Puri and Burani Raita for a perfect Weekend breakfast or lunch
Rate this recipe
