For the next day of cooking from my bookmarked recipes, I picked up Vaishali's Dhabe de Chole. This recipe is supposed to the Punjabi Dhaba style of making Chhole. I have always been obsessed with Punjabi food, more-so with Dhaba dishes. So the moment I read that it was Dhaba style, I had to make it.
Since most of our Sunday Breakfast is Poori Channa, I thought it would be a good thing to change the channa and see if the kids like. It was a super duper hit and kids enjoyed their meal. I was so happy that I was including yet another chhole recipe
to my collection
says she got this from her Punjabi friend's mom, so its authentic recipe and not much of a fuss in making it.
Since I skipped using tea bags, my chhole is not as dark as Vaishali's. I am sure that also lends some taste to the greavy. Since we don't stock tea bags, didn't have any on hand. However taste wise its very delicious.
If you are fond of chhole, then you must try this.
While I was making this, Veena pinged me asking for my chhole recipe links. She said she wanted to make for fourth week. I was grinning and told her that its funny that I should be also be trying a channa recipe from Vaishali and she was doing from mine!
Well back to the recipe, you make and enjoy with pooris!
Dhabe de Chole
For the Chole
Kabuli Chana - 1 cup
Potato cubed - 1
Onions sliced 2 medium
Ginger - 1"
Green chilly sliced 2 -3
Coriander - Cumin powder - 2 tsp
Black salt 1 tsp
Roasted cumin pwd 1 tsp
Black pepper pwd 1/4 tsp
Tea bags 2 -3 (I skipped)
Salt to taste
Soak the chana for 5-6 hours or overnight. Change waters couple of times.
Put everything in pressure cooker and cook for 3 whistles or till the channa is soft. I PC channa first for 2 whistles and then add all the ingredients and PC for one more. Let the pressure fall down.
Meanwhile you can make for the masala for tempering
Ghee - 2 tbsp
Oil - 2 tbsp
Bay leaf - 2
Black cardamom 1
Red chilly pwd 1 tsp
Coriander - Cumin Powder 1 tsp
Black pepper pwd 1/4 tsp
Aamchoor pwd 4 tso
Garam masala 1 tsp
Heat oil and ghee. Add bay leaf and black cardamom. green chillies.
Add all the spices and roast for a few minutes.
When it starts becoming aromatic, add to the channa in the pressure cooker.
Once again pressure cook these for a whistle.
After the pressure falls, remove the tea bags, bay leaf and the cardamom.
Serve hot with ready kulchas/bread /pav/rice /bhatura.
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Labels: Blogging Marathon, Channa / Chickpea Recipes, North Indian Dishes, Punjabi Dishes, SBS Side Dishes, Side Dishes for Chapathi/Roti/Poori, Step by Step Recipes, Vegetarian Side Dishes Recipes