Punjabi Chhole, a quintessential North Indian dish, has garnered immense popularity across India due to its rich flavours and hearty nature. This beloved dish, originating from Punjabi cuisine, has become a staple in Indian households and restaurants. The combination of chickpeas cooked in a medley of aromatic spices, tomatoes, and onions creates a savoury and slightly tangy gravy that is both satisfying and nutritious. The dish's versatility allows it to be enjoyed with various accompaniments like bhature, naan, rice, or even as a filling for wraps and sandwiches. Give your Punjabi Chhole recipe a dash of spice with Spyran Chhole Masala. You can buy Chhole Masala 100 gms online from Spyran!

The love for Punjabi Chhole transcends regional boundaries, making it a favourite in homes and eateries from the bustling streets of Delhi to the coastal cities of Mumbai and Chennai. Its widespread appeal can be attributed to the perfect blend of spices that give it a unique and irresistible taste. The use of high-quality spices, such as those from Spyran, elevates the dish to new heights, ensuring a delightful culinary experience. Whether it's a festive occasion, a family gathering, or a simple meal, Punjabi Chhole never fails to impress. For a family feast that everyone will love, buy Chhole Masala 200 gms and enjoy authentic flavours!

Moreover, the ease of preparing Punjabi Chhole at home has contributed significantly to its popularity. With the right ingredients and a well-balanced spice mix, anyone can recreate this classic dish in their kitchen. Spyran's Chhole Masala, available in various quantities, ensures that you have the perfect blend of spices to achieve the authentic taste of Punjabi Chhole. Never run out of your favourite spice mix, buy Chhole Masala 500 gms online today from Spyran!

Let's delve into the recipe to create this delicious dish using Spyran spices and Spyran Salt.

Ingredients:

For Cooking the Chickpeas:

• 2 cups dried chickpeas (chhole), soaked overnight
• 1 tea bag or 1 tbsp black tea leaves tied in a muslin cloth
• 1 bay leaf
• 1 black cardamom
• 2 cloves
• Water for boiling
• Salt to taste (Spyran Salt)

For the Gravy:

• 3 tbsp oil
• 2 large onions, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2-3 green Chillies
• 1 tsp Spyran Cumin Seeds
• 1 tsp Spyran Turmeric Powder
• 1 tbsp Spyran Coriander Powder
• 2 tsp Spyran Cumin Powder
• 2 tsp Spyran Red Chilli Powder
• 2 tsp Spyran Garam Masala
• 3 tbsp Spyran Chhole Masala
• 1 tsp Spyran Kasuri Methi (dried fenugreek leaves)
• 1 tsp Spyran Amchur Powder (dried mango powder)
• Fresh coriander leaves, chopped, for garnish
• Water as needed

Instructions:

Cooking the Chickpeas:

• Drain and rinse the soaked chickpeas.
• In a large pot, add the chickpeas, tea bag, bay leaf, black cardamom, cloves, and enough water to cover the chickpeas.
• Bring to a boil, then reduce the heat and simmer until the chickpeas are tender, about 45 minutes to 1 hour.
• Remove the tea bag and whole spices. Drain the chickpeas and set aside, reserving the cooking liquid.

Preparing the Gravy:

• Heat oil in a large pan over medium heat.
• Add cumin seeds and let them splutter.
• Add the finely chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and slit green chillies. Sauté for a few more minutes until the raw smell disappears.
• Add the pureed tomatoes and cook until the oil separates from the mixture.

Spicing and Simmering:

• Add Spyran turmeric powder, Spyran coriander powder, Spyran cumin powder, Spyran red chilli powder, Spyran garam masala, and Spyran Chhole Masala. Mix well.
• Add the cooked chickpeas and mix to coat them with the spice mixture.
• Add some of the reserved cooking liquid to achieve the desired consistency. Simmer for 15-20 minutes, allowing the flavours to meld.
• Crush Spyran Kasuri Methi (dried fenugreek leaves) between your palms and add to the gravy.
• Add Spyran amchur powder and mix well. Adjust Spyran salt as per taste.
• Garnish with fresh coriander leaves and serve hot with bhature, naan, or rice.