Punjabi Chhole



    Kabuli Chana, boiled- 4 tbsp

    Kidney Beans, boiled- 2 tbsp

    Onion, chopped- 1 medium

    Tomato, chopped- 1 medium

    Potato, boiled & chopped- 1 medium

    Ginger, juliennes- 1 tsp

    Green Chili, slit- 1

    Cumin Seeds- ½ tsp

    Fenugreek Seeds- ½ tsp

    Cinnamon- 2 sticks

    Cloves - ½ tsp

    Black Peppercorns- ½ tsp

    Red Chili Powder- ¼ tsp

    Black Pepper Powder- ½ tsp

    Coriander Powder- 1 tsp

    Dried Mango Powder- 1 tsp

    Sunflower Oil- 2 tbsp

    Salt- to taste





    Kabuli Chana, uble hue- 4 tbsp

    Kidney Beans, uble hue- 2 tbsp

    Pyaaj, kata hua- 1 medium

    Tamatar, kata hua- 1 medium

    Aloo, uble hue & kate hue- 1 medium

    Adrak- 1 tsp

    Hari mirch, kati hue- 1

    Jeera- ½ tsp

    Methi Dana- ½ tsp

    Dalchini- 2 sticks

    Laung- ½ tsp

    Black Peppercorns - ½ tsp

    Lal mirch- ¼ tsp

    Kali mirch- ½ tsp

    Dhaniya- 1 tsp

    Amchur- 1 tsp

    Tel- 2 tbsp

    Namak- swad anusar

preparation method

  • Soak kabuli chana and kidney beans overnight. Pressure cook to 2 whistles the next day.
  • Heat oil in a pan and sauté cumin seeds, ginger, fenugreek seeds and onion.
  • Add salt, red chili powder, green chilies and mix.
  • Now add tomato, kabuli chana and kidney beans.
  • Season with black pepper powder and coriander powder.
  • Add potato and little water. Stir.
  • Create a gap and put cinnamon, cloves, black peppercorns and bay leaf in the middle of the pan.
  • Pour hot oil on the whole spices. Cover with a lid.
  • Remove lid and add dried mango powder in the end. Mix well.
  • Garnish with green chilies. Serve hot.

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By: Chef Shantanu Gupte

Show: Health Maange More Season 1

Prep:30 mins Cook: 15 to 30 minutes

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