Recipe of Super Quick Homemade Dhaba style Chole

Dhaba style Chole. How to Make Quick Punjabi Chole-Chole is a staple for many north Indian households. Its a very delicious legume packed with protein. Pindi Chole - Dhaba Style !!

So this is gonna be my anniversary post. I see that my paneer pack. This dhaba style paneer masala is spicy and the flavors are awesome. You can cook Dhaba style Chole using 28 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Dhaba style Chole

1. Prepare For of Boiling Chickpea.
2. You need 200 gms of Kabuli Chana (soaked overnight).
3. You need 2 of Bay leaves.
4. Prepare 3 of green cardamom.
5. You need 3-4 of Cloves.
6. It's 3-4 of Black Peppercorns.
7. You need 1/2 cup of water.
8. It's 2 tsp of Tea powder.
9. Prepare 2 Cups of water for Boiling.
10. You need For of Gravy:.
11. You need 3 of large onion paste.
12. You need 3 of medium tomato paste.
13. Prepare 5-6 of finely chopped Garlic.
14. Prepare 1 tsp of Ginger Chilli paste.
15. You need 1/4 th tsp of turmeric powder.
16. Prepare 2 tsp of Red chilli powder.
17. Prepare 2 tsp of Coriander - Cumin powder.
18. Prepare 1/2 tsp of Amchur Powder.
19. Prepare 2-3 tbsp of Chole Masala.
20. Prepare Pinch of Asafoetida (hing).
21. You need to taste of Salt.
22. You need few of Cumin seeds.
23. It's 1 tbsp of Ghee.
24. You need For of Tempering:.
25. It's 2-3 tbsp of Oil/Ghee.
26. You need 1 tsp of Cumin Seeds.
27. Prepare Pinch of Asafoetida.
28. It's 1 tsp of Red chilli powder.

Dhaba style recipes are well known for their heavy use of oil, butter, spices, and rustic flavors. Dhaba style Aloo Gobhi- Dhaba food is very popular in Northern India. Dhabas are restaurants / diners on highways and often have open air sitting arrangements. The food served at Dhabas is always.

Dhaba style Chole instructions

1. In a cooker, add overnight soaked and thoroughly washed Chickpeas. Add bay leaves, cardamom, cloves and black peppercorns..
2. Now heat a vessel, add 1/2 Cup water and 2 tsp Tea powder to it. Bring it to boil..
3. Now strain the tea water into cooker to get the dhaba style color. Additionally add 2 cups of water and pressure the chickpeas for 5-6 whistles or until cooked..
4. Heat a kadai, add 1 tbsp ghee or oil. Once the ghee is hot add cumins seeds and pinch of asafoetida, roast it for a minute..
5. Add Onion paste and saute. Let it simmer. Now add finely chopped garlic and saute till the raw smell disappear. (Alternatively you can add garlic paste as well.).
6. Add tomato puree, and give it nice mix. Cover and let it simmer for about 4-5 minutes. Once the gravy is thick add turmeric powder, red chilli powder, coriander cumin powder and give it a nice mix. Now add ginger chilli paste and Amchur powder (dry mango powder) and mix. Cook the mixture for about 4-5 minutes..
7. Now add cooked chickpeas to the gravy. Add some water to adjust the consistency..
8. Let it simmer for about 5 minutes and finally add Chole Masala and Salt as per taste..
9. Garnish with fresh coriander leaves and serve hot with Kulcha.

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