A classic North Indian curry featuring tender chickpeas simmered in a spicy, tangy tomato and onion gravy. This hearty and flavorful dish, also known as Chana Masala, is a staple in Punjabi households and pairs perfectly with bhature, puri, or rice.
Prep15 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 cup
423cal
17gprotein
59gcarbs
Ingredients
1.5 cup Dried Chickpeas (Also known as Kabuli Chana)
0.25 tsp Baking Soda (Optional, for soaking to soften chickpeas)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment, also known as lachha pyaz, adds a delightful crunch and zesty flavor that perfectly cuts through rich, savory meals.
About Punjabi Chole Masala, Puri and Sirke Wale Pyaz
Protein-packed Chole with fluffy puris and tangy pickled onions – a perfectly spiced, soul-satisfying meal!
This indian dish is perfect for lunch. With 882.85 calories and 25.950000000000003g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
Ghee
(Can substitute with oil)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 pcs Tomatoes (Medium, pureed)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
1.5 tsp Coriander Powder
2 tbsp Chana Masala Powder (Use a good quality brand)
1 tsp Amchur Powder (Dry mango powder for tanginess)
3 tbsp Coriander Leaves (Fresh, chopped for garnish)
1 inch Ginger (Julienned for garnish)
Instructions
1
Soak and Cook the Chickpeas
Rinse the dried chickpeas and soak them in ample water for at least 8 hours or overnight. Add 1/4 tsp of baking soda to the soaking water to help soften them.
Drain the soaking water. Transfer the chickpeas to a pressure cooker. Add 4 cups of fresh water, 2 tea bags, bay leaf, black cardamom, cinnamon stick, cloves, and 1 tsp of salt.
Secure the lid and pressure cook on high heat for 6-8 whistles (about 20-25 minutes). After the whistles, reduce the heat to low and simmer for 10 minutes.
Allow the pressure to release naturally. Open the cooker and check if the chickpeas are soft and mash easily. Discard the tea bags and whole spices. IMPORTANT: Reserve the nutrient-rich cooking water.
2
Prepare the Masala Base
Heat 3 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté until they turn a deep golden brown, which should take about 8-10 minutes. This step is crucial for the authentic Punjabi flavor.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree. Cook this mixture, stirring occasionally, until it thickens and you see oil separating from the sides of the masala. This 'bhunao' process takes about 10-12 minutes and builds a deep flavor base.
3
Combine and Simmer the Curry
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chili powder, coriander powder, chana masala powder, amchur powder, and the remaining 0.5 tsp of salt. Stir continuously for 1 minute until fragrant.
Add the cooked chickpeas along with all their reserved cooking water to the masala. Stir everything together gently.
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.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the chickpeas to absorb the flavors of the masala. If the gravy becomes too thick, add a little hot water to adjust the consistency.
4
Garnish and Serve
Turn off the heat. Stir in the final 1 tbsp of ghee for a rich aroma and glossy finish.
Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Let the curry rest for 10 minutes before serving. Serve hot with fluffy bhature, puri, naan, or steamed basmati rice.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
250 g Pearl Onions (Shallots can be used as a substitute)
1 cup White Vinegar
1 cup Water
2 tbsp Sugar (Adjust to your preferred level of sweetness)
1.5 tsp Salt
1 small piece Beetroot (About a 1-inch piece, for the classic pink color)
2 pcs Green Chili (Slit lengthwise)
1 tsp Black Peppercorns
Instructions
1
Prepare the Onions: Peel the pearl onions and trim both ends. Using a small knife, make a shallow 'X' shaped slit on the root end of each onion. This helps them absorb the pickling liquid more effectively. Set aside.
2
Create the Pickling Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, and black peppercorns. Place over medium-high heat and bring to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Cool the Brine: Once boiling, immediately turn off the heat. Let the brine cool down completely to room temperature. This step is crucial; pouring hot brine over the onions will cook them and make them soft instead of preserving their crispness.
4
Assemble the Jar: Place the prepared pearl onions, slit green chilies, and the small piece of beetroot into a clean, sterilized glass jar. The beetroot will naturally impart a beautiful pink hue.
5
Pickle and Store: Pour the completely cooled brine over the onions in the jar, ensuring they are fully submerged. Seal the jar tightly with a lid. Let it sit at room temperature for 24 hours to allow the flavors to meld. After 24 hours, transfer the jar to the refrigerator. The onions are ready to eat but will taste even better after 2-3 days.
