Savory Rawalpindi Chickpeas: Authentic Punjabi Chole Recipe

Rawalpindi Style Chole Recipe

Introduction

Dive into the rich flavors of Punjabi cuisine with this authentic Rawalpindi Style Chole recipe. Known for its hearty texture and delightful blend of spices, this dish showcases the goodness of chickpeas, offering not only a high-protein vegetarian option but also a feast for the senses. Traditionally enjoyed with puris or burani raita, this chole is perfect for a weekend breakfast or a comforting dinner.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

• Serves: 4

Instructions

1. Soaking the Chickpeas:
   Begin by soaking the kabuli chana (white chickpeas) in ample water overnight, or for approximately 6 to 7 hours. This process hydrates the chickpeas, allowing them to cook evenly and achieve that perfect tender texture.

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2. Pressure Cooking:
   Once the chickpeas have soaked, transfer them to a pressure cooker. Add 1/4 teaspoon of salt and the black tea bag, which will lend a subtle color and depth to the dish. Seal the cooker and cook for about 8 to 10 whistles. After cooking, remove from heat and allow the pressure to release naturally.

3. Preparing the Masala:
   Discard the tea bag and drain the chickpeas, ensuring to reserve the cooking water. Set aside half of the boiled chickpeas and slightly mash the remaining ones. This will help thicken the gravy later on.

4. Spice Grinding:
   In a dry skillet, roast the coriander seeds and anardana (pomegranate seed powder) until fragrant. Once cooled, grind them to a fine powder and set aside.

5. Cooking the Base:
   Heat ghee in a kadhai (wok) over medium heat. Once melted, add the cumin seeds and allow them to crackle. Then, add the finely chopped onions and sauté until they turn a beautiful pinkish hue.

6. Adding Aromatics:
   Crush the garlic and ginger using a mortar and pestle to create a paste. Incorporate this aromatic paste into the sautéing onions, cooking until the raw smell dissipates. Follow this by adding the slit green chilli and sautéing for a few more seconds.

7. Tomato Integration:
   Add the chopped tomato to the mixture and cook until it becomes soft and mushy, releasing its juices into the pan.

8. Spice Infusion:
   Now, it’s time to add the spices. Mix in the turmeric powder, red chilli powder, cumin powder, amchur, garam masala, and the ground spice mix of coriander seeds and anardana. Stir well to combine all the flavors.

9. Combining Chickpeas:
   Introduce the boiled chickpeas to the masala, adding salt to taste along with 1 cup of the reserved cooking water. This will create a rich, flavorful gravy.

10. Final Cooking:
    Bring the mixture to a brisk boil, then reduce the heat and let it simmer for a while until the gravy thickens to your desired consistency.

11. Serving:
    Once ready, transfer the delicious Rawalpindi Style Chole to a serving bowl. This dish is best enjoyed hot, accompanied by fluffy puris and a refreshing burani raita, making for a perfect weekend feast.

Conclusion

This Rawalpindi Style Chole recipe encapsulates the essence of Punjabi cooking, characterized by its bold spices and satisfying textures. Whether served at a family gathering or enjoyed as a comforting meal at home, this dish is sure to be a hit. Embrace the love of cooking, and enjoy every delightful bite of this high-protein vegetarian delight!