Punjabi Khatte Choley No Onion No Garlic
By Sandhya Khattri
April 17, 2013
Punjabi Khatte Chole is very popular north indian recipe served with bhatura or puri, usually prepared with onion, garlic and tomatoes, but in this recipe I have not used onion and garlic , hence it comes under the catagory of Jain or Satvik recipe. For sour flavour I have used tamrind instead of anardana which gives a tangy taste to choley. Ingredients required and detailed instructions for the recipe are as follows.
Prep Time: 8 Hours
Cook time: 25 minutes
Serves: 4
Ingredients
For Potli
Tea- 1& 1/2 teaspoon
Cinamon Stick- 1
Black cardamom-2
Cloves-4
Spices to be ground to powder:
coriander seeds: 1 tablespoon
cumin seeds : 3 teaspoon
pepper corns: 1/2 teaspoon ajwain: 1 pinch
red chillies: 3-4
green cardamom-2
Cloves-4
Other Ingredients
Chole - 200gms
Bengal gram or chaney ki dal: 2 tablespoon
bay leaves 3-4
garam masala powder: 1/2 teaspoon
kasoori methi: dry fenugreek leaves
tamarind: 1 medium size ball ( soaked and puree extracted)
oil: 1 and 1/2 tablespoon
By Sandhya Khattri
April 17, 2013
Punjabi Khatte Chole is very popular north indian recipe served with bhatura or puri, usually prepared with onion, garlic and tomatoes, but in this recipe I have not used onion and garlic , hence it comes under the catagory of Jain or Satvik recipe. For sour flavour I have used tamrind instead of anardana which gives a tangy taste to choley. Ingredients required and detailed instructions for the recipe are as follows.
Prep Time: 8 Hours
Cook time: 25 minutes
Serves: 4
Ingredients
For Potli
Tea- 1& 1/2 teaspoon
Cinamon Stick- 1
Black cardamom-2
Cloves-4
Spices to be ground to powder:
coriander seeds: 1 tablespoon
cumin seeds : 3 teaspoon
pepper corns: 1/2 teaspoon ajwain: 1 pinch
red chillies: 3-4
green cardamom-2
Cloves-4
Other Ingredients
Chole - 200gms
Bengal gram or chaney ki dal: 2 tablespoon
bay leaves 3-4
garam masala powder: 1/2 teaspoon
kasoori methi: dry fenugreek leaves
tamarind: 1 medium size ball ( soaked and puree extracted)
oil: 1 and 1/2 tablespoon
Instructions:
Soak chole and chana dal overnight in plenty of water. wash them, combine all the ingredients of potli in a muslin cloth, tie it properly. Slightly crush the potli, so that the aroma of spices mix well with chole, if not using potli, use tea bags instead but then you have to manually discard the other spices after boiling chole, adding these spices while boiling gives a nice aroma to chole.
Add salt, potli, water and chole in a pressure cooker boil for 3-4 whistles on high flame and then reduce the flame and let them cook for another 5 to 6 minutes, as they are soaked overnight they will be cooked properly. switch off the flame let it cool completely, check them whether they are tender else you have to cook till one more whistle.
Dry roast all the ingredients of masala powder on a low flame, let them cool completely and grind to fine powder.
Now heat oil in a heavy bottomed pan or kadhai , add bay leaves to it, now add spice powder roast for a minute, add chole roast till oil seprates, check salt if required add according to your taste, slightly mash some chole as we have already added chana dal to it, it will help to thicken the gravy, add 1/2 cup of water and bring it to boil, as it starts boiling, simmer the flame, cover the lid and cook for another 5-7 minutes finally add strained tamarind puree to it, boil it for 3-4 minutes,simmer the flame for 2 minutes and cover the lid so that oil seprates from chole.
Add garam masala powder to it. Heat tawa, dry roast kasori methi on it and add it to chole.
Serve hot with bhatura.
