Chhole masala recipe


Chhole masala

Include Punjab's famous dish chhole Masala Recipe, a spicy Chhole Masala dish in lunch and dinner meals.

To make chhole masala, soak the whole gram in water overnight.

Cooking time : 20 minutes
Prep time : 30 minutes
Total time : 50 minutes
Author :
Recipe : chhole masala
Serving size : 1 bowl ( 195g )
Calories : 281g
Prot.7.7g  carb.29g  fat.16g
Chhole masala recipe pdf file
Read this recipe Hindi

Material chhole masala

Whole gram - 1 bowl
Onion - 2 pieces - grind fine in a grinder
Tomato - 2 pieces - grind fine in a grinder
Onion - 1 piece - finely chopped
Green chili - 2 pieces - finely chopped
Ginger garlic paste - 2 tsp
Red chili powder - 1 - tsp
Coriander Powder - 1 - tsp
Turmeric powder - 1/4  - tsp
salt to taste -
Garam Masala - 1/2 - tsp
Chana Masala - 1 - tsp
Cumin seeds - 1/2 tsp
Whole garam masala - 1-2 bay leaves, 1-2 cloves, 1-2 black pepper, 1 black cardamom, 1 green cardamom
Cooking Oil - 1/2 cup
Amul Butter - 5-6 tsp
Green coriander - to garnish

(If you want to bring white gravy flavor in chhole masala, cashew, groundnut seeds, magaz - 1 cup)

Chhole masala recipe

First of all soak kabuli chana in water overnight, pour soaked kabuli chana in pressure cooker, wash 2-3 times without hands, fill it with water level, add a teaspoon of salt to the level of kabuli chana, Take 7 to 8 sittis on medium heat.

When the chickpea gram is cooked, sieve it in a jar.

Put 2-3 spoons of butter in the pan and heat it; When the butter is slightly warm, add boiled chickpea chana and fry till it becomes lightly roasted.

Take a pan and heat it by adding cooking oil.

When the oil is slightly warm, add whole garam masala and cumin and fry till it becomes roasted.

Now add chopped onions and cook till it becomes light brown, when the onions start to brown then add garlic ginger paste and fry it till it becomes light brown.

After this, add finely chopped green chilies and fry well for 20 to 30 seconds.
When the green chillies are roasted lightly, add ground onion puree and cook on medium flame until it becomes brown.

(If you want to bring white gravy flavor to the chhole masala, then grind cashews, groundnut seeds, magaz - finely in 1 cup of mixi and mix when the onion puree starts to turn light brown)

When the onion puree turns brown, add tomato puree and cook on medium flame for 2 to 3 minutes.

Take a bowl, mix red chili powder, coriander powder, turmeric powder, salt according to taste, a little water and prepare the solution.

Add the prepared spice solution to the tomato puree, add 1-2 cups of water after cooking for a few seconds, cook the gravy until the gravy starts leaving the oil.

When the gravy is cooked, add boiled gram and mix as well as water (around 1 cup) according to the need. If there is no need for water then leave it.

After mixing boiled gram, cook for 1 minute, after this add chana masala and garam masala and mix well, keep the pan covered for 1-2 minutes with a lid.

Now add Amul butter to the chhole masala and cook for a few seconds.

(Add 2-3 teaspoons of Lemon juice to taste the chhole masala.)

Your chhole Masala is ready Serve with Garam Tawa Roti, Tandoori Roti or Plain Paratha You can also enjoy the spicy taste of chhole Masala with Bhature (chhole Masala) Chhole.

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