Wash and Soak 150 grams of cholas/chickpeas in water for 7-8 hours.
Drain the cholas/chickpeas and cook them in pressure cooker for 35 minutes by clock along with:
+ 500 ml water
+ 4 tea bags
+ 1 teaspoon salt
Boiled chola is ready for making it into a gravy.
Heat 3 tablespoon oil in a pan, when hot add:
+ 1 teaspoon cumin seeds ( let it splutter/ change colour)
then add:
+ 1 teaspoon dry anardana powder
Cook for 45 seconds and add the boiled cholas/chickpeas.
Add:
+ 4 teaspoon chola masala
+ 1/2 teaspoon Kashmiri red chilli powder
+ 2 tablespoon tamarind water
(soak 15 grams of tamarind in warm water for 30 minutes, press to release all juices and sieve it to get the tamarind paste)
+ 1 teaspoon salt
Do a taste test and adjust seasoning if required.
Combine 2 tablespoon besan with 4 tablespoon water in a bowl.
Add this to the cholas and mix well, soo for 1-2 minutes.
(Besan helps bring everything together and thicken the gravy)
Once reached the desired consistency switch off the flame.
Just before serving heat 2 tablespoons ghee in a pan, when hot add:
+ 1 teaspoon coriander powder
+ 2 tablespoon juliennes of ginger
+ 3 slit green chillies
Let this cook for 1 minute, them pour this over the cholas.
Wash, peel and cut raw potatoes in big cubes.
Deep fry them in hot oil or air fry after coating them with 2-3 tbsp of oil.
They should be a golden brown colour.
Garnish the cholas with these deep fried potatoes and julienne ginger or you could even mix them in the cholas.
Yummy punjabi cholas are ready.
You can serve them with bhaturas, pooris or tandoori kulchas .
0 servings