FINGER LICKING PUNJABI CHOLE - FESTIVE SPECIAL | Amritsari Chole Masala | Authentic Punjabi Chole

These Finger licking Punjabi Chole are so delicious and absolutely irresistible and they make a wonderful addition to your Diwali Menu.

Don't forget to save this recipe, do try them and let me know if you need the “No Yeast No Maida” kulcha recipe too.

Ingredients To Make Chole :

To Boil Chole -
Chickpea - 1 Cup (Soaked overnight)
Bay Leaf - 1
Black Cardamom - 1
Salt to taste
Tea Water


To Prepare Chole Masala -

Coriander Seeds (Dhania) - 1.5 Tbsp
Cumin Seed (Jeera) - 1 Tsp
Black Cardamom (Badi Elaichi) - 2
Green Cardamom (Choti Elaichi) - 3
Black Pepper (Kali Mirch) - 10
Clove (Laung) - 4
Cinnamon (Dalchini) - 1 Inch
Star Anise (Chakraphool) - 1
Dry Red Chilli (Sukhi Lal Mirch) - 5-6
Dried Pomegranate Seed (Anardana) - 1.5 Tbsp
Carom Seed (Ajwain) - 1/2 Tsp


To Make Chole Gravy -

Oil - 3 Tbsp
Onion - 2 Medium
Ginger Garlic Paste - 2 Tbsp
Red Chilli Powder - 1 Tsp
Prepared Chole Masala - 2 Tbsp
Dry Mango Powder (Amchur) - 1 Tsp
Tomato - 2 Medium (Pureed)
Salt to taste
Boiled Chole
Ginger Julienne
Slit Green Chilli
Dry Fenugreek Leaves
Coriander Leaves

Note :

To make tea water I used 3 cups of water with 1 tsp of tea leaves and boiled it. Alternatively you can also use 1 tea bag.

To make the homemade chole masala, dry roast all the ingredients and once cooled grind into powder.

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