Punjabi Sukhe Chole is my recent possession of recipe from my Mother In Law. This recipe is tangy, spicy and made with least effort. Serve it along with rice or Puri or Bhature. In my house hold I like to serve it in brunch as it really is such a fulfilling meal. So tasty with lots and lots of garlic flavor and green chili; bursting with flavor. This post is an extended version of my favorite Ma’s recipe.
It has this natural dark color as very little turmeric is used. Specially liked the tangy flavor which goes so well with puri, rice or even bhature. Do you like chole, how do you like to make them.
Here are some easy and delicious recipes which you can try from boiled chole/chickpeas-
250 gm chole/chickpeas washed & soaked overnight
1 tbsp finely chopped garlic
2 tbsp finely chopped ginger
2-3 green chilies slit lengthwise
Salt as per taste
1 tsp cumin seeds/jeera
1/2 tsp hing/asefoetida
2 tbsp coriander powder/ sukha dhaniya
1 tbsp garam masala
3/4 tbsp red chili powder
1/4 tsp turmeric powder
1 tsp amchur/ raw mango powder
1-2 tbsp imli paste or tamarind paste as per taste(to make paste take 1 tbsp of imli and soak in hot water for 15 min. Squish out the flesh and strain)
2-3 large tomatoes roughly chopped
Boil the chana/chickpeas with 1 tbsp sukha dhaniya and 1/2 tbsp garam masala. Keep aside.
In the meanwhile, take a heavy bottom pan. Heat 2-3 tbsp mustard oil til burning point.(can use refined oil too).
Lower the flame. Add hing and jeera. after about 2 sec add garlic and half of ginger. Cook for 10-15 sec and add salt, turmeric powder and red chili powder.
Let the masala cook and then add tomatoes and chole without water.(reserve the water for later).
Cook until saucy consistency.
Now add leftover garam masala, chopped garlic, slit green chilies, amchur and imli paste. Add little water from the chole and cook for 10 mins.
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