For the next day of cooking from my bookmarked recipes, I picked up Vaishali's Dhabe de Chole. This recipe is supposed to the Punjabi Dhaba style of making Chhole. I have always been obsessed with Punjabi food, more-so with Dhaba dishes. So the moment I read that it was Dhaba style, I had to make it.
Since most of our Sunday Breakfast is Poori Channa, I thought it would be a good thing to change the channa and see if the kids like. It was a super-duper hit and the kids enjoyed their meal. I was so happy that I was including yet another chhole recipe to my collection! Vaishali says she got this from her Punjabi friend's mom, so it's an authentic recipe and not much of a fuss in making it.
Since I skipped using tea bags, my chhole is not as dark as Vaishali's. I am sure that also lends some taste to the gravy. Since we don't stock tea bags, didn't have any on hand. However, taste-wise it's very delicious.
If you are fond of chhole, then you must try this.
While I was making this, Veena pinged me asking for my chhole recipe links. She said she wanted to make it for the fourth week. I was grinning and told her that it's funny that I should be also be trying a channa recipe from Vaishali and she was doing from mine!
Well back to the recipe, you make and enjoy with pooris!
Dhabe de Chole
Ingredients Needed:
For the Chole
Kabuli Chana - 1 cup
Potato cubed - 1
Onions sliced 2 medium
Ginger - 1"
Green chilly sliced 2 -3
Coriander - Cumin powder - 2 tsp
Black salt 1 tsp
Roasted cumin pwd 1 tsp
Black pepper pwd 1/4 tsp
Tea bags 2 -3 (I skipped)
Salt to taste
Soak the chana for 5-6 hours or overnight. Change waters a couple of times.
Put everything in a pressure cooker and cook for 3 whistles or till the chana is soft. I PC channa first for 2 whistles and then add all the ingredients and PC for one more. Let the pressure fall down.
Meanwhile, you can make the masala for tempering
Spice Masala
Ghee - 2 tbsp
Oil - 2 tbsp
Bay leaf - 2
Black cardamom 1
Red chilly pwd 1 tsp
Coriander - Cumin Powder 1 tsp
Black pepper pwd 1/4 tsp
Aamchoor pwd 4 tsp
Garam masala 1 tsp
Heat oil and ghee. Add bay leaf and black cardamom. green chilies.
Add all the spices and roast for a few minutes.
When it starts becoming aromatic, add to the channa in the pressure cooker.
Once again pressure cooks these for a whistle.
After the pressure falls, remove the tea bags, bay leaf and the cardamom.
Serve hot with ready kulchas/bread /pav/rice /bhatura.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Sarita says
Nice chole curry recipe. It looks awesome.. Nice tempting pics.
Nivedhanams Sowmya says
hmmm that is yummy!!! if this is your sunday breakfast, will love to visit you on sundays!!! so tasty!!
vaishali sabnani says
Oh lovely, these are one of my favorite cholas, never mind the tea bags...but in future you could use loose tea leaves, tie them in a muslin cloth and use it like tea bags. The color change looks very authentic, though the taste is absolutely delicious. Thanks for trying.
Pavani N says
Such a yummy looking chole Valli. I'm so tempted to make this right away 🙂
sneha datar says
Perfect combo of chole and puri, delicious.
sushma says
Love dabha chole, looks delicious
Tibik says
I made this the other day. Simple and tasty one pot recipe.
Sowmya :) says
It's one of my all time favorite dishes and I make it whenever I can't think of anything else...which is quite often. Love your version of Chloe. Will try it sometime.