Punjabi spicy chickpeas recipe|| पंजाबी मसालेदार छोले की रेसिपी ||

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The dish of Punjab, chole(chickpeas) puri is the most popular item in India and also famous at the international level. The recipe of this healthy, energetic food is given here. The recipe is of only chickpeas without onion, garlic.

The dish of Punjab, chole(chickpeas) puri is the most popular item in India and also famous at the international level. The recipe of this healthy, energetic food is given here. The recipe is of only chickpeas without onion, garlic.
Punjabi spicy chickpeas recipe|| पंजाबी मसालेदार छोले की रेसिपी ||

 

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Ingredient for Punjabi spicy chickpeas::

  • chickpeas(Kabuli Chana): 1 cup.
  • big cardamom: 2.
  • cinnamon.
  • bay leaf(tez pata): 1.
  • tea bag: 1.
  • baking powder: 1/4 tsp.
  • clarified butter(Ghee): 4-6 tsp.
  • carom seeds(Ajwain): 1/4 tsp.
  • ginger: 2 tsp.
  • pomegranate seeds(anaar dana): 1 tsp.
  • red chili powder: 2 tsp.
  • turmeric powder: 1/4 tsp.
  • black pepper powder: 1 tsp.
  • cumin powder: 1/2 tsp.
  • dry mango powder: 1 tsp.
  • Rock salt: 1/2 tsp.
  • simple salt as per taste.
  • garam masala: 1 tsp.
  • green chili: 3-4.
  • Kasuri methi: 1/2 tsp.
  • fresh coriander: 2 tsp.

Method of Punjabi spicy chickpeas:

  1. Clean the chickpeas with 3 to 4 times with water then keep in the clean water for at least 8-10 hours.
  2. Then put in a cooker, add some more water, cardamom, bay leaf(tej pata), cinnamon, a teabag, 1/4 tsp baking powder, and cook up to 7-8 whistle.
  3. Remove the teabag after the cooker gets cool.
  4. Put and clarified butter(Ghee) in the pan, add 1/4 tsp carom seed(Ajwain), 2 tsp ginger paste, 1 tsp pomegranate seed, 2 tsp red chili powder, 1/4 tsp turmeric powder, and cook well for 2-3 minutes.
  5. Then, add cooked chickpeas stuff, 1 tsp black pepper powder, 1/2 tsp cumin powder, 1 tsp dry mango powder, 1/2 rock salt, simple salt( as per taste),  in the pan and closed the lid, and cook for 12-15 minutes on the low flame.
  6. Then add  1 tsp garam masala, 4-5 whole green chilies, and cook for a while and add Kasuri methi, 2 tsp fresh chopped coriander leaves,  and take off from a stove after a while.
  7. The Punjabi style spicy chickpeas aka chhole is ready. Can be consumed with Bread(Pav), puri, paratha, roti, or rice as per the personal choice.


Hindi


पंजाबी मसालेदार छोले की रेसिपी ||

पंजाब का व्यंजन, छोले (छोले) पूरी भारत में सबसे लोकप्रिय आइटम है और अंतर्राष्ट्रीय स्तर पर भी प्रसिद्ध है। इस स्वस्थ, ऊर्जावान भोजन का नुस्खा यहां दिया गया है। नुस्खा प्याज, लहसुन के बिना केवल छोले का है।

पंजाबी मसालेदार छोले बनाने की विधि ::

  • छोला (काबुली चना): १ कप।
  • बड़ी इलायची: २।
  • दालचीनी।
  • बे पत्ती (तेज पात): १।
  • चाय बैग: 1।
  • बेकिंग पाउडर: 1/4 चम्मच।
  • स्पष्ट मक्खन (घी): 4-6 चम्मच।
  • कैरम बीज (अजवाईन): 1/4 छोटा चम्मच।
  • अदरक: 2 चम्मच।
  • अनार के दाने (अनार दाना): 1 छोटा चम्मच।
  • लाल मिर्च पाउडर: 2 चम्मच।
  • हल्दी पाउडर: 1/4 चम्मच।
  • काली मिर्च पाउडर: 1 चम्मच।
  • जीरा पाउडर: 1/2 चम्मच।
  • सूखा आम पाउडर: 1 चम्मच।
  • सेंधा नमक: 1/2 चम्मच।
  • स्वादानुसार साधारण नमक।
  • गरम मसाला: 1 चम्मच।
  • हरी मिर्च: 3-4।
  • कसूरी मेथी: 1/2 चम्मच।
  • ताजा धनिया: 2 चम्मच।

पंजाबी मसालेदार छोले की विधि:

  1. छोले को 3 से 4 बार पानी से साफ करें फिर साफ पानी में कम से कम 8-10 घंटे रखें।
  2. फिर कुकर में डालें, थोड़ा और पानी, इलायची, तेज पत्ता (तेज पत्ता), दालचीनी, एक टीबैग, 1/4 टीस्पून बेकिंग पाउडर डालें और 7-8 सीटी तक पकाएं।
  3. कुकर ठंडा होने के बाद टीबैग को हटा दें।
  4. पैन में मक्खन (घी) डालें और 1/4 टीस्पून कैरम सीड (अजवाईन), 2 टीस्पून अदरक का पेस्ट, 1 टीस्पून अनार के दाने, 2 टीस्पून लाल मिर्च पाउडर, 1/4 टीस्पून हल्दी पाउडर डालें और 2 मिनट तक अच्छी तरह पकाएं। -3 मिनट।
  5. फिर, पके हुए छोले का सामान, 1 टीस्पून काली मिर्च पाउडर, 1/2 टीस्पून जीरा पाउडर, 1 टीस्पून सूखा आम पाउडर, 1/2 सेंधा नमक, साधारण नमक (स्वादानुसार), पैन में डालें और ढक्कन बंद कर दें, और पकाएँ धीमी आंच पर 12-15 मिनट के लिए।
  6. फिर 1 टीस्पून गरम मसाला, 4-5 साबुत हरी मिर्च डालें और थोड़ी देर पकाएं और कसूरी मेथी, 2 टीस्पून ताजा कटा हरा धनिया डालें और थोड़ी देर बाद चूल्हे से उतार लें।
  7. पंजाबी स्टाइल मसालेदार छोले उर्फ ​​छोले तैयार है। व्यक्तिगत पसंद के अनुसार ब्रेड (पाव), पूड़ी, पराठा, रोटी या चावल के साथ सेवन किया जा सकता है। 

Hinglish

panjaabee masaaledaar chhole kee resipee ||

     panjaab ka vyanjan, chhole (chhole) pooree bhaarat mein sabase lokapriy aaitam hai aur antarraashtreey star par bhee prasiddh hai. is svasth, oorjaavaan bhojan ka nuskha yahaan diya gaya hai. nuskha pyaaj, lahasun ke bina keval chhole ka hai.

panjaabee masaaledaar chhole banaane kee vidhi ::

chhola (kaabulee chana): 1 kap.
badee ilaayachee: 2.
daalacheenee.
be pattee (tej paat): 1.
chaay baig: 1.
beking paudar: 1/4 chammach.
spasht makkhan (ghee): 4-6 chammach.
kairam beej (ajavaeen): 1/4 chhota chammach.
adarak: 2 chammach.
anaar ke daane (anaar daana): 1 chhota chammach.
laal mirch paudar: 2 chammach.
haldee paudar: 1/4 chammach.
kaalee mirch paudar: 1 chammach.
jeera paudar: 1/2 chammach.
sookha aam paudar: 1 chammach.
sendha namak: 1/2 chammach.
svaadaanusaar saadhaaran namak.
garam masaala: 1 chammach.
haree mirch: 3-4.
kasooree methee: 1/2 chammach.
taaja dhaniya: 2 chammach.

panjaabee masaaledaar chhole kee vidhi:

chhole ko 3 se 4 baar paanee se saaph karen phir saaph paanee mein kam se kam 8-10 ghante rakhen. phir kukar mein daalen, thoda aur paanee, ilaayachee, tej patta (tej patta), daalacheenee, ek teebaig, 1/4 teespoon beking paudar daalen aur 7-8 seetee tak pakaen. kukar thanda hone ke baad teebaig ko hata den. pain mein makkhan (ghee) daalen aur 1/4 teespoon kairam seed (ajavaeen), 2 teespoon adarak ka pest, 1 teespoon anaar ke daane, 2 teespoon laal mirch paudar, 1/4 teespoon haldee paudar daalen aur 2 minat tak achchhee tarah pakaen. -3 minat. phir, pake hue chhole ka saamaan, 1 teespoon kaalee mirch paudar, 1/2 teespoon jeera paudar, 1 teespoon sookha aam paudar, 1/2 sendha namak, saadhaaran namak (svaadaanusaar), pain mein daalen aur dhakkan band kar den, aur pakaen dheemee aanch par 12-15 minat ke lie. phir 1 teespoon garam masaala, 4-5 saabut haree mirch daalen aur thodee der pakaen aur kasooree methee, 2 teespoon taaja kata hara dhaniya daalen aur thodee der baad choolhe se utaar len. panjaabee stail masaaledaar chhole urph ​​chhole taiyaar hai. vyaktigat pasand ke anusaar bred (paav), poodee, paraatha, rotee ya chaaval ke saath sevan kiya ja sakata hai.

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