How To Make Dhaba-Style Chole In 30 Minutes
Updated : June 08, 2022 05:06 IST
Dhaba style chole is one of those dishes which Punjabis have really mastered. There are many varieties of chole in Punjabi cuisine, as chole is a beloved ingredient for many of us.
Haven’t we all have been a fan of Dhaba-style food? Tell us one time you ate a particular dhaba and didn’t think about why it never tastes the same when cooked at home! Chole is one such delicacy that always intrigues us. But did you know dhaba-style chole can be made in a pressure cooker? We’ve got you covered with a recipe! This will ensure that your dish is ready in 30 minutes. This is one of the easiest recipes you can get your hands on! Dhaba style chole is one of those dishes which Punjabis have really mastered. There are many varieties of chole in Punjabi cuisine, as chole is a beloved ingredient for many of us. So, here we will try to make a dish that is as delicious as the Punjabi chole.
As a child, chole bhature were one of my favourite meals that I often carried in my lunch box too! I really enjoyed chole bhature when I went out too. Although I stopped eating chole for a long period of time somewhere in my growing years, I guess it wasn’t the end. A few days ago, I had the biggest hankering for dhaba style chole which I wanted to eat with bhatura. It surprised me out of nowhere. So when Sunday arrived, I called up my mother, who sent me the recipe. The flavour was divine!
Here’s how you can make dhaba style chole.
- 1 chopped onion
- 1 cup chickpea
- 1 tablespoon ginger-garlic paste
- 1 crushed black cardamom
- 1/2 teaspoon red chilli
- 1/2 teaspoon turmeric
- 1 bay leaf
- 1 teaspoon fennel seeds
- 3 cloves
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 1/2 teaspoon black pepper
- 1 teaspoon coriander seeds
- 1 cup chopped tomatoes
- 2 tablespoons ghee
- 1/2 teaspoon baking soda
- 1/2 teaspoon hing
- 1/2 teaspoon garam masala
- Soak chickpea for 5-6 hours.
- In a pan, add fennel, cloves, cumin, black pepper, coriander seeds, red chilli, turmeric powder, bay leaf, cardamom.
- Dry-roast for 2-3 minutes
- Transfer the spices into a blender. Grind into a mix.
- In a pressure cooker, add soaked chickpea, onions, tomatoes, garam masala, blended spice mixture, ginger-garlic paste, hing, baking soda and salt.
- Drizzle the ghee and pour 3 cups of water.
- Shut the lid. Cook for 15 minutes on medium heat.
- Wait for the whistle. Serve with bhatura.
We hope that you’ll enjoy the recipe!