PANJABI STYLE CHICKPEAS (CHOLA MASALA)

PINDI PANJABI CHOLE

On this day of Baisakhi i bring you this typical punjabi recipe from the land of Punjab. Actually i got this recipe from a dear friend of mine Shobha Keshwani`s blog.  I took a look at it and wanted to make  it a little  differently… So thanks to Shobha , who is a dear dear friend of mine ( we yet have to meet and give each other a hug) i just tweaked her recipe a teeny weeny bit and made it a little more “internationally”. For her PINDI CHOLA RECIPE click HERE. I served them with a whole wheat baked kulcha  which i will also share the recipe.
INGREDIENTS:
500 grams of boiled chickpeas (this is the one i used)
To be ground to a paste:
1 large onion
1″ piece ginger
4 cloves of garlic
To be ground to powder:
2 bay leaves
6 cloves
1″ stick cinnamon
2 black cardamoms
2 tablespoons of coriander seeds (dhaniya)
1 tablespoon of cumin seeds (jeera)
1 teaspoon of caraway seeds (shah jeera)
1 aniseed
1 teaspoon of fennel seeds (saunf)
Juice of 1 lime, or to taste
1 teaspoon of amchoor powder(dry mango powder)
1 teaspoon of red chilli powder
Salt to taste
4 tablespoons oil or ghee
METHOD:
Grind the onions, ginger and garlic to a paste in a blender ( i used my bullet). Heat the oil/ghee in a pan and add the paste. Cook it over medium heat till it starts to stick…once it sticks to the bottom add a bit of water and continue to cook it till its slightly browned and the raw smell has gone. This is an important step…Try to use a good nonstick pan for this. While onion paste is browning grind the whole spices to a powder ( i used the spice jar for my bullet to do this). Once the paste is done, add the powdered spices, salt and red chilli powder. Then add the boiled chickpeas/chola/garbanzos and mix well. Lastly add the lemon juice to taste. Goes well with puris, naans or kuchas. I made a kulcha out of whole wheat flour and sharing the recipe below. Serve with onion rings, chopped coriander leaves and green chillies.
KULCHAS ALA NITU
150 grams of white natural yogurt/curds/dahi, room temperature
1/2 teaspoon of soda bicarbonate
2 tablespoons of extra virgen olive oil
1 teaspoon of salt
50 ml of water
whole wheat flour as needed
METHOD:
Mix the yogurt and the soda bicarb and leave it for a few minutes. You will see bubbles, then add the oil, salt and the water. Mix well. Add enough whole wheat flour so you can make a dough out of it. Add the flour you need spoon by spoon till you get a soft dough. Put it in a covered container and keep in a warm place for about 3-4 hours. After that time, just knead it again, Make into balls. Roll out into rounds not too thin and bake in a hot tawa (iron gridle or pan) till slightly browned on both sides. Serve with your chickpeas. These kulchas can also be frozen.

NITU DIDI TIP: For Jains, please omit the onion paste and just proceed.
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This entry was posted in Breakfast, Everything Vegetarian, Floury Matter, Fusion, Gluten Free, Healthy Options, Indian Restaurant Dishes, Jain recipes, Lentils, Low Cost, Magic Bullet, Nitu´s Spicy Delights, Quick Recipes, Veg Starters, Vegan and tagged , , , , , , , , , , . Bookmark the permalink.

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