If you are in Punjab ,you will find hardly any restaurant who doesn’t serve Chole. And the combination of Chole bhature is quite a popular dish in North-India. During my stay in Delhi , I used to enjoy a lot this dish at Haldiram restaurant. They serve this dish with pickled chili & a piece of spicy paneer on top.

Today sharing kale chole recipe which can be prepared on a festive season when people opt to eat food without Onion-garlic. And it’s really chatpata in taste tingling your taste bud.

 

kale chole recipe can be prepared on a festive season when people opt to eat food without Onion-garlic. And it's very easy to prepare.

 

 Add some chopped onions and enjoy as a Chaat..

Boiling with tea-bag changes the color of peas to black.And i have used Iron kadhai to cook this which turned them even more black..

 

Print Recipe
Punjabi kale Chole
Kale Chole
Course side dish
Cuisine north indian
Prep Time 180 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Course side dish
Cuisine north indian
Prep Time 180 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
Kale Chole
Instructions
  1. Soak chickpeas for 3 hour .Boil them with black tea bag and potato till they are done or pressure cook for 3 to 4 whistle.Discard the tea bag .
  2. Except bay leaf and ginger ,dry roast the other dry whole spices. Make a powder of it.
  3. In a pan heat ghee ,add bay leaf.Add chopped ginger and fry for a minute.
  4. Reduce the flame, add the spice powder to it. Stir once and add boiled chickpeas.
  5. Mash the potato & add this to chickpeas. Add dry mango powder,black salt,salt and cook for 2 minute.
  6. Add lemon juice and switch of the flame.It's ready to be serve.
  7. Garnish with fresh chopped coriander leaves . Serve with Poori or Paratha.
Recipe Notes

 

 

 

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