Pudine wale Chole Recipe


Pudine wale Chole Recipe



30 Mins
4-5 people
20 Mins




Introduction

 

Hey there, it's Ajay Chopra welcoming you back to my YouTube channel! Every week, I bring you three new recipes, ranging from home-style to exotic, and today, I've got a special treat straight from my sister-in-law's kitchen - Pudine wale Chole! This delightful dish hails from Chandigarh, Punjab, and whether it's made in Amritsar, Jalandhar, or Chandigarh, it's always bursting with flavor. Let's dive into the recipe!

 

Growing up, I remember the aroma of fresh mint leaves filling our kitchen as my sister-in-law prepared this dish. It was always a favorite among family and friends, and each bite brought back memories of home. Now, I'm excited to share this cherished recipe with all of you.

 

 

 

Pudine Wale Chole Recipe

 

Ingredients:

 

For Chole:

  • Chickpeas, soaked: 2 cups
  • Chana dal, soaked: ½ cup
  • Water: as required
  • Salt: ½ tbsp
  • Oil: 2 tbsp
  • Onion, chopped: 1 cup
  • Anardana powder: 1 tbsp
  • Chana masala powder: 1 tbsp
  • Roasted jeera powder: 1 tbsp
  • Chickpea stock: ½ cup

For Garnish:

  • Green chilli, juliennes: for garnish
  • Pomegranate seeds: for garnish
  • Chopped coriander: for garnish
  • Mint sprig: for garnish

For Mint Chutney:

  • Mint leaves: ½ cup
  • Coriander leaves: 1 cup
  • Ginger: 1 inch piece
  • Green chilli: 2 pcs
  • Garlic: 1 tbsp
  • Water: as required

For Puri:

  • Wheat flour: 1 cup
  • Salt: 1 tsp
  • Ajwain: ½ tsp
  • Water: as required
  • Oil: for deep frying

 

 

Method:

 

1. Cooking Chole:

  1. In a pressure cooker, add soaked chickpeas, soaked chana dal, water, and salt.
  2. Pressure cook for 3-4 whistles.
  3. Once cooked, strain the chickpeas and chana dal, reserving the strained stock/water.

2. Preparing Mint Chutney:

  1. In a mixer jar, add mint leaves, coriander leaves, ginger, garlic, green chilli, and a little water.
  2. Grind to a smooth paste to make mint chutney.

3. Marinating Chole:

  1. Spread the cooked chickpeas and chana dal on a plate and let them cool.
  2. Once cooled, mix in the mint chutney and allow it to marinate for 30-60 mins.

4. Cooking Chole:

  1. Heat oil in a pan, add chopped onion, and sauté until golden brown.
  2. Add anardana powder, a little chickpea stock, and sauté.
  3. Then add the marinated chickpeas and chana dal mixture along with more stock.
  4. Stir in chana masala powder, roasted jeera powder, and salt.
  5. Cook until the mixture reaches a coating consistency.

5. Frying Puri:

  1. While the chole is cooking, heat oil in a separate pan for deep frying.
  2. Meanwhile, prepare the puri dough by mixing wheat flour, salt, ajwain, and water.
  3. Roll out small puris from the dough and deep fry until golden brown. Set aside.

6. Serving:

  1. Plate the cooked chole and garnish with chopped onion, pomegranate seeds, chopped coriander, mint sprigs, and green chilli juliennes.
  2. Serve the pudine wale chole hot with freshly fried puris. Enjoy your delicious meal!

 

 

 

About the Recipe

 

Pudine wale Chole is a traditional Punjabi dish made with chickpeas (chana) cooked in a flavorful gravy infused with mint (pudina) and spices. The dish is hearty, aromatic, and bursting with flavors, making it a favorite in North Indian cuisine. It's typically served with rice, naan, or roti for a wholesome and satisfying meal.

To prepare Pudine wale Chole, dried chickpeas are soaked overnight and then boiled until tender. Meanwhile, a tangy and aromatic mint chutney is prepared by blending fresh mint leaves, ginger, garlic, green chilies, and coriander into a smooth paste. This chutney is then used to marinate the boiled chickpeas, infusing them with its refreshing flavors.

Once marinated, the chickpeas are simmered in a spicy onion-tomato gravy until the flavors meld together, creating a rich and comforting dish that's perfect for any occasion. Pudine wale Chole is not only delicious but also nutritious, packed with protein, fiber, and essential nutrients.

 

 

Cooking Tips

 

  1. Soaking Chickpeas: Be sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.
  2. Mint Chutney: Blend the mint chutney until smooth to ensure a consistent flavor and texture in the dish.
  3. Simmering Time: Allow the chickpeas to simmer in the gravy for sufficient time to absorb the flavors and develop a rich texture.
  4. Adjusting Spice Level: Adjust the amount of green chilies according to your preference for spiciness.
  5. Garnish: Garnish the Pudine wale Chole with fresh coriander leaves and a squeeze of lemon juice for added freshness and flavor.

 

 

Pairing Guide

 

Pudine wale Chole pairs beautifully with various Indian breads such as roti, naan, or paratha. It also complements steamed rice or jeera rice for a complete meal. For added freshness, serve it with a side of sliced onions, lemon wedges, and green chutney.

 

 

 

Frequently Asked Questions about Pudine wale Chole

 

  1. Can I use canned chickpeas instead of dried ones?

    • While canned chickpeas can be used for convenience, dried chickpeas soaked overnight tend to have better texture and flavor.

  2. How long should I soak the chickpeas?

    • It's best to soak the chickpeas overnight or for at least 8 hours to ensure they cook evenly.

  3. Can I adjust the spice level of the dish?

    • Yes, you can adjust the amount of green chilies according to your preference for spiciness.

  4. Can I freeze Pudine wale Chole?

    • Yes, Pudine wale Chole can be frozen in an airtight container for up to 2-3 months. Thaw and reheat before serving.

  5. What can I serve with Pudine wale Chole?

    • Pudine wale Chole pairs well with Indian breads like roti, naan, or paratha, as well as steamed rice or jeera rice.

  6. Can I make this dish vegan?

    • Yes, simply omit the ghee and use oil for cooking to make the dish vegan-friendly.

  7. How do I store leftover Pudine wale Chole?

    • Store leftover Chole in an airtight container in the refrigerator for up to 3-4 days.

  8. Can I use dried mint leaves instead of fresh ones?

    • While fresh mint leaves provide the best flavor, you can use dried mint leaves if fresh ones are not available, though the flavor may be slightly different.

  9. Is Pudine wale Chole spicy?

    • The spiciness of Pudine wale Chole can be adjusted according to personal preference by varying the amount of green chilies used.

  10. Can I add other vegetables to Pudine wale Chole?

    • Yes, you can customize the dish by adding vegetables like potatoes, carrots, or bell peppers for added flavor and nutrition.