Sukhe Chole Recipe – Dry Masala Chickpeas
Sukhe Chole, a delightful dish hailing from the vibrant Punjabi cuisine, showcases the rich flavors of dry spices enveloping tender chickpeas. This protein-packed vegetarian recipe is not only perfect for lunch but also serves as a wholesome snack. Whether paired with Rajgira Puri for a traditional touch or enjoyed with a steaming cup of Masala Tea, Sukhe Chole offers a satisfying culinary experience that will leave your taste buds yearning for more.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup (soaked overnight and boiled) |
| Sunflower Oil | As required |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger (paste) | 1/4 teaspoon |
| Chana Masala Powder | 2 teaspoons |
| Red Chilli Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Salt | To taste |
| Fresh Coriander Leaves (for garnish) | A handful, chopped |
| Ginger (for garnish) | Julienne, as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Sodium | 500 mg |
Preparation Time
| Task | Time (in minutes) |
|---|---|
| Prep Time | 10 |
| Cook Time | 30 |
| Total Time | 40 |
Servings
| Number of Servings |
|---|
| 2 |
Instructions
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Cooking the Chickpeas: Begin by cooking the soaked Kabuli Chana in a pressure cooker. Add enough water and salt to cover the chickpeas, then close the lid and cook for approximately 3 whistles or until the chickpeas are tender. Once cooked, drain any excess water and set aside.
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Tempering the Spices: In a wok or kadai, heat the sunflower oil over medium heat. When the oil is hot, add the cumin seeds and allow them to crackle and release their aroma, which should take about 30 seconds.
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Adding the Aromatics: Stir in the ginger paste and sauté for an additional 30 seconds, allowing the ginger to infuse the oil.
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Incorporating the Spices: Add the Chana Masala Powder, red chilli powder, amchur powder, turmeric powder, coriander powder, cumin powder, and salt to the wok. Sauté the spice mixture for about a minute, letting the flavors meld together beautifully.
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Combining with Chickpeas: Now, gently fold in the cooked Kabuli Chana, ensuring that the chickpeas are well-coated with the aromatic spice mixture. Continue to cook for an additional 2 minutes, allowing the chickpeas to absorb all the flavors.
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Finishing Touches: Once done, switch off the heat and mix in the chopped fresh coriander leaves. For an extra touch of flavor, garnish with julienned ginger.
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Serving Suggestions: Serve the Sukhe Chole warm during fasting days, ideally paired with Rajgira Puri for a satisfying meal. Alternatively, enjoy this dish as a nutritious snack alongside a steaming cup of Masala Tea for a delightful combination.
Enjoy the delightful experience of preparing and savoring this aromatic Sukhe Chole, a perfect representation of the flavorful Punjabi cuisine that will surely warm your heart and satisfy your palate.
