Sabse Aasaan Chole Recipe – Punjabi Style

Step 1: Prepare the Chickpea Mixture

In a bowl, combine the boiled chickpeas, dahi (yogurt), red chilli powder, turmeric powder, garam masala, coriander powder, chola masala, salt, and pink salt. Mix well to coat the chickpeas evenly with the spices.

Step 2: Chop Vegetables

Finely chop the onion, green chillies, tomato, and mince the garlic cloves. Keep them ready for mixing.

Step 3: Combine with Fresh Vegetables

Add the finely chopped onion, green chillies, tomato, and minced garlic to the spiced chickpea mixture. Stir thoroughly to ensure all ingredients are well incorporated.

Step 4: Prepare the Tadka (Tempering)

Heat cooking oil in a small pan (tadka pan) over medium heat. Once hot, add jeera (cumin seeds) and hing (asafoetida). Let them splutter for about 10-15 seconds. Then add a pinch of red chili powder, turmeric powder, and kasuri methi to the hot oil. Stir quickly for 5 seconds.

Step 5: Add Tadka and Cook

Immediately pour the hot tadka over the chickpea and vegetable mixture. Mix everything well. Transfer the entire mixture to a larger pan or kadai and cook on medium heat for 5-7 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.

Step 6: Garnish and Serve

Once cooked, transfer the chole to a serving bowl. Garnish with fresh chopped coriander and red onion rings. Serve hot with roti, naan, or rice.

• Ensure chickpeas are well-boiled and tender before starting the recipe.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• For best flavor, let the chole simmer for a few minutes after adding the tadka.

• Add a pinch of amchur (dry mango powder) for a tangier taste.

• Garnish with fresh ginger juliennes for an extra zing.