A robust and flavorful chickpea curry from Punjab, slow-cooked with a special blend of spices and tea leaves, giving it a characteristic dark color and tangy taste. Perfect with bhature or kulcha.
Prep20 min
Cook60 min
Soak480 min
Servings4
Serving size: 1 cup
358cal
13gprotein
45gcarbs
Ingredients
200 g Kabuli Chana (Soaked overnight for 8-12 hours)
2 bags Black Tea Bags (Or 2 tsp loose tea leaves tied in a cloth)
1 leaf Bay Leaf (For the spice potli)
2 pods Black Cardamom (For the spice potli)
3 pods Green Cardamom (For the spice potli)
1 inch piece Cinnamon Stick (For the spice potli)
4 whole Cloves (For the spice potli)
0.25 tsp Baking Soda (Helps in softening the chickpeas)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A crunchy, tangy North Indian salad of onion rings tossed with lemon juice, chaat masala, and chili. This classic dhaba-style laccha pyaz is the perfect zesty side dish for rich curries and kebabs, ready in just 10 minutes.
1.5 inch piece Ginger (Julienned, divided for tarka and garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Chickpeas
Drain the overnight-soaked chickpeas. In a small muslin cloth, create a potli (spice bag) with the bay leaf, black cardamoms, green cardamoms, cinnamon stick, and cloves.
Place the drained chickpeas, spice potli, tea bags, baking soda, 1 tsp of salt, and 1000 ml of water into a pressure cooker.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes (or 6-7 whistles).
Turn off the heat and let the pressure release naturally. Open the cooker and check if a chickpea mashes easily between your fingers. If not, cook for a few more whistles.
Once cooked, discard the spice potli and tea bags. Do not drain the water; reserve it for the gravy.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds. Add the asafoetida.
Add the finely chopped onions and sauté until they turn a deep golden brown. This is a crucial step for flavor and will take about 10-12 minutes. Be patient.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala, about 8-10 minutes.
3
Add Spices and Chickpeas
Reduce the heat to low. Add all the dry spice powders: turmeric powder, 1 tsp Kashmiri red chili powder, coriander powder, roasted cumin powder, Amritsari chole masala, and anardana powder.
Stir continuously for 1 minute until the spices are fragrant. Do not let them burn.
Add the cooked chickpeas along with all of their reserved cooking water to the pan. Mix everything gently to combine.
4
Simmer and Thicken
Add the remaining 0.75 tsp of salt and stir well. Bring the curry to a gentle boil.
Using the back of a ladle, mash about 1/4 of the chickpeas against the side of the pan. This will naturally thicken the gravy.
Cover the pan, reduce the heat to low, and let the curry simmer for 15-20 minutes. This allows the chickpeas to absorb the flavors of the masala and the gravy to thicken.
Stir occasionally to prevent it from sticking to the bottom.
5
Prepare Final Tarka (Tempering) & Serve
In a small pan, heat the remaining 1 tbsp of ghee for the tarka.
Add half of the julienned ginger and sauté for 30 seconds until lightly golden.
Turn off the heat and add the remaining 0.25 tsp of Kashmiri red chili powder. Swirl the pan immediately and pour this hot tarka over the simmering chole. This adds a vibrant color and final layer of flavor.
Garnish with the remaining fresh ginger juliennes and chopped coriander leaves.
Serve hot with fluffy bhature, kulcha, naan, or steamed basmati rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
