Chhole Recipe - Punjabi Chhole Recipe

Chhole Recipe

Chhole or Punjabi Chhole is a part of Indian household’s kitchen now. From North to South it is cooked everywhere. Though still it is more popular in northern India, and especially among the Punjabi community. In this chhole or Punjabi chhole recipe we will cooking it in very easy and simple steps, so let’s start…

Ingredients For Chhole Recipe

For Pressure Cooking Chhole:
  • Dried White Peas : 1 cup (soaked overnight)
  • Turmeric Powder : 1/4 teaspoon
  • Salt : 1/2 teaspoon
  • Water : 3 cup

For Gravy: 
  • Oil : 2 tablespoon
  • Bay Leaves : 1
  • Cloves : 5
  • Small Cardamom :  3
  • Cinnamon : 1 inch
  • Fennel : 1/2 teaspoon
  • Cumin Seeds : 1 teaspoon
  • Asafoetida : 1 pinch
  • Onion : 1 (finely chopped)
  • Tomato : 1.5 cup (puree)
  • Green Chili : 2 (finely chopped)
  • Garlic Paste : 1 teaspoon
  • Ginger Paste : 1 teaspoon
  • Turmeric Powder : 1/4 teaspoon 
  • Red Chili Powder : 1 teaspoon
  • Coriander Powder : 1 teaspoon
  • Cumin Powder : 1/2 teaspoon
  • Black Pepper Powder : 1/4 teaspoon
  • Dry Mango Powder (Aamchur) : 1 teaspoon 
  • Garam Masala Powder : 1/2 teaspoon
  • Salt : 3/4 teaspoon
  • Water : 1 cup
  • Coriander Leaves : 1 cup (finely chopped)
  • Fenugreek Leaves : 1 teaspoon (mashed)

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Total Time: 40 minutes

How To Make Chhole or Chhole Recipe 

  1. For cooking Chhole or Punjabi Chhole as it is called, first of all we will wash the dry peas (white peas) properly and soak it in water overnight or for at least 8-10 hours. 
  2. Once done we will transfer this to a pressure cooker, add 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, 3 cups water and pressure cook it till 4 whistles of cooker are heard. 
  3. Then put a kadai (cauldron) on stove and heat it. 
  4. Pour cooking oil and after the oil is heated, put bay leaves, cumin seeds, cinnamon, cloves, green cardamom, fennel seeds and a pinch of asafoetida, fry till you get a pleasant fragrance of spices, it will hardly take 2-3 minutes
  5. Now put 1 finely chopped onion and fry it till the onion gets a pink color, it will take around 2-3 minutes, then add 1 teaspoon ginger and 1 teaspoon garlic paste and fry it for another 1 minute.
  6. Now put the stove on low flame and add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper powder, 1 teaspoon dry mango powder (aamchur) and 3/4 teaspoon salt. Fry till it starts giving an aromatic fragrance of spices, around 2 minutes 
  7. Then add tomato puree in it and fry again for 3-4 minutes
  8. Then add boiled dry peas (white peas) in it and add 1 cup water, fry it for another few minutes 
  9. Put a lid on the kadai (cauldron) and let it boil for 10-12 minutes. 
  10. Now add 1/2 teaspoon garam masala, 1 teaspoon mashed fenugreek leaves, 2 tablespoon chopped coriander leaves and switch the stove off. 
  11. Matar Chhole is now ready to be served.
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