Recipe for Masaledar Punjabi Chholey (Spicy Punjabi Chickpeas Curry)


Chholey i.e. chickpeas curry forms an inseparable pair with bhaturas (Indian fried bread made with yogurt and all purpose flour). They are commonly called as Chholey- Bhaturey jointly. You can usually find chholey-bhature in any Indian restaurant’s or party’s menu. It has got hold of a hit position in dishes’ menu. Starting from a small food vendor to a big restaurant and from a small get-together or small party to a big party, chholey-bhaturey can be said omnipresent in dishes’ menu.

Chholey originally belongs to Punjab (a north-western state of India) and most popular in Punjab as Punjabi Chholey but they are favorite of every Indian.

With modernization, fusion and inclusion of so many varied flavors in our cuisine; food recipes are getting modernized too. People are deflecting towards various new cuisines and flavors. So many multi-cuisine lavish restaurants may disregard adding various basic Indian dishes, yet we can’t overlook our Indian spirit that reflects in our food. Somewhere in corner of our hearts we’ll always crave for that Indian taste which has nourished our soul.

I know I became too much biased and favorable towards Indian cuisine but with these words I am not intending to say that other cuisines are not at par. They are equally good and have their respective significant flavors suiting to one’s taste. There are many cuisines which blend so well with Indian cuisine that concluded dish comes out amazingly flavorsome, commended by everyone.

I think we should now check out how is this dish called chholey.

When chickpeas are soaked and boiled, they swell up in size. As they are cooked in a blend of rich Indian spices and thick rich gravy, the curry that pops up in front is delicious and finger-licking. This chholey curry is eaten along with piping hot bhaturas whose recipe will be updated in my later posts under main-course (breads) category. Chholey also goes well with kulchas, rotis/phulkas(chapattis, flat bread) or puris (fried bread).

Masaledar Punjabi Chholey (Spicy Punjabi Chickpeas Curry) with Bhaturas(R)
Masaledar Punjabi Chholey (Spicy Punjabi Chickpeas Curry) with Bhaturas(R)

Let’s see how the recipe goes-

Recipe

Time Taken- For Preparation-12 hrs

                       For cooking- 20 min

Servings- 4

Category- Main-course (Curry)

Ingredients

Chickpeas- 2 cups (soaked overnight and boiled)

Teabag-1 or tea leaves-1/2 tsp

Black Cardamom-2

Bay leaves-2

Green cardamoms- 5

Cloves- 4

Tomatoes- 3

Ginger- ¾ inch

Garlic- 10 cloves

Green chilies- 2

Onions- 3 (of them 1 chopped)

Coriander Powder- 2 large tsp

Red chilly powder- 1½ large tsp

Dry mango Powder- 1 tsp

Cumin Powder- 1 tsp

Garam masala (blend spice powder)- ½ tsp

Anardana Powder (Dried Pomegranate seeds powder) – ½ tsp

Fennel Powder- 2 tsp

Green coriander leaves and onion rings- to garnish

Salt- as per your taste

Oil- 2 tbsp

Steps to follow-

  1. Boil overnight soaked chickpeas (you can soak them in hot water then, they will take half of the time to get ready) along with a tea bag/ tea-leaves, black-cardamoms and salt tied in muslin cloth bag until they tender.
  2. While chickpeas are boiling, we’ll make puree of tomatoes, 2 onions, ginger, garlic and chillies. All of them would be ground in puree like paste. Keep it aside.
  3. Remove muslin cloth bag, and drain chickpeas.
  4. Heat oil in a deep pan/ pressure cooker. Add bay leaves, chopped onion, green cardamoms, & cloves and sauté until onions become soft and light brown.
  5. Add ground puree and cook well stirring it for 5 min. Sprinkle some water if needed so that it doesn’t stick to bottom.
  6. Add powdered spices (coriander powder, red chilly powder, cumin powder, dry mango powder and anardana powder) & salt and stir for another 30 sec.
  7. Add drained chickpeas and fennel powder (fennel is added in last to have its raw aromatic flavor maintained) and mix well.
  8. Pour in some liqueur like 1- 1½ cups of water to have average (not very thick or too liquid) and rich consistency of gravy. Cook until gravy thickens or for 1-2 whistles of cooker.
  9. Take out in a bowl and serve hot with bhaturas garnished with green coriander leaves and rings of onions.

Try out, eat, share and spread happiness.

Anticipating a positive and contented response from your front for its flavor.

Recipe for Bhatura is in row to be uploaded soon….

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7 Comments Add yours

  1. Shoba Menon says:

    Thank you Shobana for this wonderful recipe:) I’ll try it! Good luck !

    1. shobhnaa says:

      Thank you shoba menon! Thanks for visiting my blog 🙂

would love to hear from you :)

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