Chhole is a very well known dish to everyone and is stapled with Punjabi cuisine. Though it is made in whole north India and also in other parts of India and world, but Punjabi flavours are known best in all. I always dream to make perfect pindi chhole dome day but never got that level of satisfaction from my recipes. One day while going though one of group posts , I saw one members post claiming it's authentic recipe given by a Dhaba man. As I am a big admirer of Dhaba food, thought to give it a try with some of my twists in it, as per my taste. And viola it turned out so yummy and satisfied my best recipe craving.
Thanks to Saurabh singh for sharing that recipe. Hope you all will love to try this recipe and don't forget to share your experience with me.
Step wise recipe is given below.
DHABA STYLE PINDI CHHOLE
Serves: 5-6
Time : 1 hr ( leaving soaking time)
Ingredients
2 cup dry chick peas , soak it overnight or at least for 5-6 hrs
1-2 tea bags
3 big onions, thinly sliced
2-3 green chilies, broken in half
2 big tomatoes, finely chopped
2 tbsp ginger garlic paste
1 1/2 tbsp gram flour ( besan)
1 1/2 tbsp coriander seeds
1 tsp carom seeds( ajwain)
1/2 tsp turmeric powder
1 1/2 tbsp cumin powder
1 1/2 tbsp coriander powder
2 tsp Kashmiri red chili powder
3 tbsp chana/ Chhole masala
1/2 tsp garam masala powder
1/2 - 1 tsp chaat masala powder ( as per taste)
2 tsp kasoori methi , crushed between palms
1/4 cup green coriander leaves, finely chopped
Lemon juice as per taste
Salt to taste
Oil
For tempering:
4 green cardamom
1 black cardamom
1 bay leaf
For final tempering:
1 tbsp ghee ( you can use more if not much calorie conscious ☺️)
1 small onion, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic , finely
2-3 dry red chilies
1 tsp coriander seeds
1 tsp carom seeds( ajwain)
1 tsp cumin seeds
1/4 tsp asafetida ( heeng)
Method:
First of all cook chick peas with little salt and tea bags in a pressure cooker till they become fully cooked and tender. Now remove tea bag from it and keep aside for later use.
Meanwhile dry roast 1 1/2 tbsp of coriander seeds till nice aromatic and golden brown. Let it cool and pound it to coarse powder. Keep aside for later use.
Heat oil in a wok, add first tempering spices and Saute till it become aromatic.
Now add onions and green chilies, saute for 2-3 minutes and add carom seeds. Now fry it till onions become nice golden.
Add pounded coriander powder and saute for a minute.
Now add gram flour and saute for a minute.
Then add ginger garlic paste and saute for 3-4 minutes or till its raw smell goes off.
Add chopped tomatoes followed by coriander powder, cumin powder, chilli powder, turmeric powder, Chana masala and some salt.
Now saute it till tomatoes are nicely cooked ,mushy and started leaving oil. It will take good 6-7 minutes or more. So fry it with patience for best outcome.
Now add chickpeas along with its water and mix well. Adjust salt and bring to a boil. Now simmer it for 10-15 minutes. Now add garam masala powder and chaat masala.
Simmer for another 1-2 minutes and add kasoori methi. Mix well and switch off the flame.
Now heat ghee in tadka pan . Add asafetida ( heeng) followed by cumin, coriander and carom seeds. Let it fry for 1 min then add all other ingredients.
Fry till onions become golden. Now add this tempering to prepared chhole and mix well.
Finally add a dash of lemon juice to it as per taste and garnish with coriander leaves.
Your super tempting Dhaba style pindi chhole is ready to be served with kulcha/naan/ bhature or pulao.
** For more darker color of chhole add two tea bags, I used only one as ran out of stock.
This is really authentic flavours of Dhaba and you will never regret , trying this. If you are a chhole fan then it is a must try recipe for you.
Hope you all will love this recipe and do share your experience with me here. Please pour your valuable comments and suggestions, they meant a lot to me.
Happy cooking....
