Put them in a pressure cooker with enough water to cover them (by about an inch). Hopefully the changes will suggest themselves when I try the naan again.ģ C Qabooli Chana (chickpeas/garbanzo beans), soaked overnight (or soak for 3-4 hours in hot water)ġ T anardana (seeds of wild pomegranate), omit if not availableġ tejpatta (now that I have cleared all the confusion, I don’t need to use Italics, right?)ĭrain the chhole some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. I served some good naan with these one time, modifying Bee’s method there is no trace of any photographs or clear memory of the modifications I made. Serve them with bhatura or oven-fresh naan. She made her masala fresh, pan roasting the spices to a black shade of brown! Simple, it was! Just the way you do for goda masala.Īnjali’s announcement jogged the memory and I decided to look for the pictures taken months ago…Here is my recipe for Punjabi chhole, guaranteed to bring the flavours of Delhi streets right into your home. Then I saw my friend Poonam (she of the onion-aloo-pakoras-in-kadhi-fame), show me an ingenious method to get the chhole to blacken without using tea leaves (which at that stage of my life, I did not want included in any other food stuff). Then she started to think it was too much work and would just add the leaves to the chhole that I did not care for. She would tie them in muslin and throw them in, and later retrieve the muslin pouch. Like everyone else, my mom uses black tea-leaves to darken the chhole. I used to waft between blackened and natural coloured chhole. This recipe has also been perfected over many years and fuses the recipes of countless people, including many deconstructed elements from a lifetime of consuming chhole all over Delhi, in homes and in the lanes. I use the chana masala now and then, in chhole or hidden in other veggies, just to finish it off. And proud that my family can tell the difference between packaged and freshly made masala!. I was told very clearly that that was good for a change, but at home they expected the same old stuff! Rest, as they say, is vanity! And I am still bhuno-ing away to familial glory. Yeah, it’s good – but not like your usual chhole. I got my pack of chana masala and proceeded to cook a few weeks later. I wasn’t going to let a simple easier method pass me by. It was delicious, and I remember we all agreed emphatically as we went over the menu on our drive home.
It was a simple recipe, one using all the usual suspects – ginger, onions, and tomatoes – but all cooked together (with chhole) instead of being bhuno-ed (frying in oil ‘till-the-oil-separates’ stage).
And there is a reason for that.Ī couple of years ago, we ate a delicious dish of chhole at a friend’s place and I, naturally, asked for the recipe. And, I have to again admit, I don’t rely on the packaged chana masala, good though they are. Now I have my very own recipe, and it is another family pleaser. Over the years I have tried many recipes for chhole, including one for the famous fat-free chhole served with Amritsari kulchas, crispy potato stuffed tandoori bread (not like a naan or roti). I have been working on that for the last six months though. Only because of a personal preference for rajma (red kidney beans). It is one of Delhi’s many Punjabi specialties. Punjabi Chhole/Chana masala with tandooru rotiĬhhole bhature is an absolutely decadent treat that is a must-try if you visit Delhi.
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